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Instant Pot Bone Broth
Bone broth made in an electric pressure cooker
Course
Soup
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
3
hours
hours
Depressurizing
40
minutes
minutes
Total Time
3
hours
hours
5
minutes
minutes
Servings
10
cups
Calories
5
kcal
Author
Kathy Berget
Equipment
Instant Pot
Ingredients
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
US Customary
-
Metric
Instructions
Add bones to pot of Instant Pot.
3 pounds bones
Drizzle over apple cider vinegar. Allow to sit for 2-3 minutes.
2 Tablespoons apple cider vinegar
Add remaining ingredients and fill water to the fill line of pot.
1 onion,
2 cloves garlic,
2 carrots,
1 stalk celery,
2 bay leaves,
6 quarts water
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.
Notes
Ways to use broth:
Add to soups
Use in rice or risotto
Add to sauteed vegetables
Use in any recipe that calls for stock or broth
Nutrition
Serving:
0.5
cup
|
Calories:
5
kcal
|
Carbohydrates:
1
g
|
Sodium:
20
mg
|
Potassium:
32
mg
|
Vitamin A:
1030
IU
|
Vitamin C:
0.9
mg
|
Calcium:
13
mg