Pressure Cooker Bone Broth (Stock)

By RoketJSquerl

Ingredients

• 3-4 pounds of Roasted Chicken Bones (or any other bones you like)
• Tops from one Stalk of Celery
• Handful of Dried Shiitake or Wild Mushrooms
• 1 large Onion, cut in half, with skin
• 1 Tablespoon Black Peppercorns
• 2 inch piece Fresh Ginger
• 1 Tablespoon Apple Cider Vinegar
• 8-10 cups of Fresh Water

Details

Servings 10
Preparation time 5mins
Cooking time 245mins
Adapted from thisoldgal.com

Preparation

Step 1

Instructions
If using raw bones, place on a cookie sheet with a brushing of oil in your oven and roast for 20 minutes at 450 degrees turning until browned.
Dump everything into the Pressure Cooker pot and start the Hip Bone Broth script on the Instant Pot Smart, or push the Manual Button and set timer for 240 minutes at high pressure.
Allow a 30 minute natural release and then open the value to make sure all steam has escaped.
Open lid and remove cooking pot.
Let cool on the counter for one hour and then put into the refrigerator overnight.
Remove layer of fat and then store the bone broth into Freezer Containers or Mason Jars. Storage:
We use Freezer Containers or Mason Jars to store our Bone Broth.
For smaller portions, we also store our broth in large Silicone King Cube Trays.

Instructions