Instant Pot Bone Broth
Bone broth made in an electric pressure cooker
Servings: 10 cups
- 3 pounds bones beef, pork or elk
- 2 Tablespoons apple cider vinegar
- 1 onion quartered
- 2 cloves garlic
- 2 carrots chopped in half
- 1 stalk celery chopped in half
- 2 bay leaves
- 6 quarts water
Add bones to pot of Instant Pot.
Drizzle over apple cider vinegar. Allow to sit for 2-3 minutes.
Add remaining ingredients and fill water to the fill line of pot.
Close lid and set to high pressure for 180 minutes.
Allow pot to naturally depressurize. Carefully remove lid and allow to cool slightly.
Strain off bones and remaining ingredients.
Refrigerate broth. Once cooled, skim off any fat on the surface.
Divide into storage containers and use within 3 days or freeze.
Serving: 0.5cup | Calories: 5kcal | Carbohydrates: 1g | Sodium: 20mg | Potassium: 32mg | Vitamin A: 1030IU | Vitamin C: 0.9mg | Calcium: 13mg