Bone Broth

AuthorJaneCategoryDifficultyBeginner

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

1

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.

2

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

3

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

4

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.

5

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

6

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.

7

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

 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

Directions

1

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.

2

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

3

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

4

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.

5

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

6

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.

7

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.

Bone Broth

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