Category: Soup

Place the bones in the inner pot, filling it about half full with bones. Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.

Fill the Instant Pot with water to 1-inch below the MAX fill line.

Make sure your sealing ring is in place on the lid. Lock the lid onto the Digi Cooker and set the pressure release valve to the “closed” position

Choose “Soup” by pressing the “menu” button and set the pressure holding time to 2:30 (2 and 1/2 hours). Press “Start” button and the cooker starts heating up and build up pressure.

Once the 2 1/2 hours is up, allow the pressure to release naturally until the floating valve drops.

Open the lid and strain the broth through cheesecloth or a strainer. Leave the broth to cool down. A broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard.

The bone broth will keep fresh in the refrigerator for up to five days. For longer storage, freeze 1-cube portions for easy use in recipes.

Select Sauté Function and heat the oil in the inner pot.

Add the onion and carrots and sauté with the lid off for 3 minutes.

Add the bay leaves, thyme, vegetable stock, water, lentils, and potato. Stir well and ensure al ingredients are thoroughly mixed well. Press “Warm/Cancel” to cancel the function.

Close the lid and set the pressure release valve to closed. Select the Soup Function and adjust to 15 minutes.

If you like them softer, preform the Natural Release (refer to user’s manual) to release pressure; preform the Quick Release (refer to user’s manual) otherwise.