Instant Pot Bone Broth
Ingredients
The broth
-
1
3-4 lb
chicken bones
-
1
tablespoon
apple cider vinegar
-
Water
as needed
-
to taste
salt
The vegetables
-
2
medium
carrots
-
1
medium
parsnip
-
3
ribs
celery
-
1
large
yellow onion
-
6
cloves
garlic
The seasoning
-
1
leaf
bay leaf
-
8-10
peppercorns
-
a handful
fresh herbs (sage, rosemary, thyme, and/or parsley)
Instructions
- Place bones, vegetables, peppercorns, herbs, and vinegar into the Instant Pot.
- Add enough water to just cover the bones and vegetables, about 3/4 full.
- Wipe the rim of the insert dry and lock the lid onto the Instant Pot.
- Flip the vent valve to 'Sealing'.
- Select 'Manual' or High-Pressure and set the cooking time to 120 minutes.
- For a gelatinous broth, run the cycle a second time for 120 minutes on low-pressure.
- Once cooking is complete, allow the pressure to release naturally for 10-20 minutes.
- Release any residual pressure using the vent valve before removing the lid.
- Allow the broth to cool before straining it through a mesh-lined strainer into jars for storage.
- Add salt to taste.
Nutrition Facts (estimated)
Servings
~3 quarts
Calories
80
Total fat
0g
Total carbohydrates
0g
Total protein
20g
Sodium
270mg
Cholesterol
0mg
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