Instant Pot Bone Broth
It doesn't get much easier than this instant pot bone broth for a super nourishing base for soups, stews, or to sub in for liquid in recipes.
Equipment
- Instant Pot
- Strainer
Ingredients
- Bones - Any where from a couple of pounds to however many you can cram in your instant pot. Any kind will work.
- Water - Enough to cover bones. We love using our filtered Berkey water because we know it doesn't have anything in it that we don't want to be drinking.
- 1-2 tbsp Apple Cider Vinegar
- Veggies or Veggie Scraps - Optional
Instructions
- Place all of the bones in your instant pot ensuring you don't go over the fill line.
- Cover the bones completely with water but don't overfill to ensure a good gel. Be sure not to go over the fill line.
- Add 1-2 tablespoons of apple cider vinegar.
- Using the pressure cook setting, set your instant pot for 4 hours on high pressure.
- If desired, after the first cycle, drain your bones out, place them back in the instant pot, cover with water and run for a second 4 hour cycle.
- Store in the refrigerator if you'll use it within a week or you can freeze or can the broth for longer storage.