Instant Pot Bone Broth
This ultra-nourishing bone broth is a cinch to make and gels perfectly every time! It's also AIP, Paleo, Whole30 & Top 8 friendly.
Equipment
- Instant Pot
Ingredients
- 2 lbs bones
- 6-8 cups filtered water (just enough to cover!)
- ¼ cup apple cider vinegar
Instructions
- Put the bones in the stainless steel insert of your 6 Qt Instant Pot.
- Add the apple cider vinegar and just enough water to cover the bones.
- Tighten the lid on the Instant Pot and turn the knob to "Sealing" to seal the vent.
- Press the "Manual" button and set the time to 90 minutes on high pressure. Turn off the "Keep Warm" button if on.
- When the Instant Pot is finished cooking it will beep. At this time, you can either immediately release the pressure by turning the sealed knob to "Venting" or you can wait and let it release naturally.
- Strain the broth from the bones and let it cool. Store in glass jars with a tight lid and refrigerate. Freeze the broth if not used within a couple of days.
Notes
- Using a variety of bones will give you a balance of collagen-rich connective tissue and flavorful meat which will help the broth to gel properly.
- Do not add too much water otherwise the broth will not gel.
- The apple cider vinegar is added to help extract the collagen from the bones.
- Store in glass jars with a tight lid and refrigerate. Freeze the broth if not used within a couple of days.
- Broth will stay good in the freezer for up to 3 months.
Nutrition
Serving: 1gCalories: 2kcalCarbohydrates: 1gSodium: 12mgPotassium: 7mgSugar: 1gCalcium: 8mgIron: 1mg
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