Instant Pot Bone Broth
The benefits of bone broth are many. This is an amazing recipe to boost immunity and gut health, just to name a few. It's great to add to soups and stews, or drink piping hot on a cold afternoon.
Servings: 2 quarts
Calories: 202kcal
Ingredients
- 2 - 3 pounds assorted meat bones organic when possible
- carrots chopped
- 1 - 2 onions cut up but skin can be left on
- 2 - 3 celery stalks chopped
- 2 - 4 cloves garlic chopped, skin left on
- 1 Tablespoon apple cider vinegar
- Fresh herbs such as Thyme & Rosemary
- 1 teaspoons whole black peppercorns
- 1 teaspoon Himalayan pink salt
- Fill water to 1 inch below MAX fill line in Instant Pot
Instructions
- Place bones in pot, add in vegetables, herbs, vinegar, pepper and salt.
- Fill with water until 1 inch below the MAX fill line.
- Place lid and seal instant pot. Make sure the steam release valve is closed.
- Set instant pot on high pressure for 120 minutes. If ingredients are frozen, it could take up to one hour to come to full pressure. Once pressure is hit, the timer will begin.
- When two hours are done, let pressure release natrually. The longer all the godness cooks the better your broth will taste and the more nutrients you'll get.
- One the pressure is released and the float valve drops, open up Instant pot and having a pot and strainer ready, remove the instant pot bowl and pour through strainer.
- If you want to get everything out of the ingredients, place all ingredients except bones into a mesh bag, and twist, ringing out all the remaining liqued into the broth.
- Pour broth into quart jars, or silicone molds to freeze.
- Enjoy from the fridge for 4-5 days, and from the freezer for 4-6 months.
Nutrition
Serving: 1g | Calories: 202kcal | Carbohydrates: 2g | Protein: 24g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 78mg | Sodium: 166mg | Fiber: 1g | Sugar: 1g
