How to make Instant Pot Bone Broth

How to make Instant Pot Bone Broth

from therealfooddietitians.com
130 min

Ingredients

  • Bones from (1) 3-4lb. chicken
  • 1 Tbsp. apple cider vinegar
  • Water
  • Salt to taste
  • 2 medium carrots, scrubbed and cut in half
  • 1 medium parsnip, scrubbed and cut into large chunks (may substitute more carrots, if desired)
  • 3 celery ribs (or ends and leaves to equal 1 cup)
  • 1 large yellow onion, quartered with skin and root end intact
  • 6 garlic cloves, lightly smashed
  • 1 bay leaf
  • 8-10 peppercorns
  • A handful of fresh herbs (sage, rosemary, thyme, and/or parsley)

Directions

  1. 1

    Place bones, vegetables, peppercorns, herbs, and vinegar into the pot of the Instant Pot.

  2. 2

    Add enough water to just cover the bones and vegetables in the pot, about 3/4 full.

  3. 3

    Wipe rim of insert dry with a towel. Place lid on Instant Pot and lock into place.

  4. 4

    Flip vent valve to ‘Sealing’.

  5. 5

    Select ‘Manual’ or High-Pressure setting and adjust the cooking time to 120 minutes.

  6. 6

    Optional: to ensure a gelatinous bone broth, run the cycle a second time for 120 minutes on low-pressure.

  7. 7

    When cooking is done, allow pressure to release naturally (10-20 minutes).

  8. 8

    Release any residual pressure using the vent valve before removing the lid.

  9. 9

    Allow broth to cool before straining the broth through a mesh lined strainer into jars for storage.

  10. 10

    Add salt to taste.