Name: Bone Broth
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 6
Ingredients: 2.50 pounds assorted meat bones; 2 medium carrots chopped; 2 medium celery stalks chopped; 1 onion halved, skin left on; 2 cloves garlic skin left on; assortment of fresh herbs; 1 tbsp apple cider vinegar; Generous pinch of whole black peppercorns; 1 tsp salt

AuthorJaneCategorySoupDifficultyBeginner

Yields6 Servings

Prep Time10 minsCook Time2 hrs 30 minsTotal Time2 hrs 40 mins

2.50 pounds assorted meat bones

2 medium carrots chopped

2 medium celery stalks chopped

1 onion halved, skin left on

2 cloves garlic skin left on

assortment of fresh herbs

1 tbsp apple cider vinegar

Generous pinch of whole black peppercorns

1 tsp salt

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.

Ingredients