Instant Pot Bone Broth
Ingredients
-
2
medium
leeks
-
1
medium
carrot
-
2.5
pounds
assorted bones
-
8
cups
water
-
1
teaspoon
apple cider vinegar
-
2
tablespoons
Red Boat fish sauce
-
3
pieces
dried shiitake mushrooms
Instructions
- Add leeks and carrots to the pressure cooker.
- Add assorted bones, then cover with water, ensuring not to exceed two-thirds capacity.
- Optionally add apple cider vinegar, fish sauce, and dried shiitake mushrooms.
- Cover and lock the lid, then set the Instant Pot to high pressure for 30 to 50 minutes.
- For stovetop pressure cookers, heat on high until pressure is reached, then reduce to low and cook for 30 minutes.
- After cooking, allow the pressure to release naturally for 10-15 minutes.
- Remove the lid, skim off any scum, and strain the broth.
- Taste and adjust seasoning as necessary.
Nutrition Facts (estimated)
Servings
8 cups
Calories
20
Total fat
1g
Total carbohydrates
4g
Total protein
1g
Sodium
0mg
Cholesterol
0mg
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