Ingredients
- Bones* any kind, previously cooked
- Water** enough to just cover bones
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 Large Yellow Onion cut in quarters or eighths to fit in pot
- 5 Cloves Garlic smashed
- 2 Bay Leaves
- Other Options
- 1-2 Tbsp Apple Cider Vinegar***
- 2 Carrots cut in large pieces
- 1 Rib Celery cut in large pieces
- Herbs whatever you like
- 2 inch Fresh Ginger chopped
Preparation
Step 1
Instructions
Put all of the ingredients into the inner liner of your Instant Pot.
**Add just enough water to cover the bones.
Close the lid, set steam release knob to the Sealing position.
Press the Manual (or Pressure Cook) button, then the + or - button until you get to 240 minutes. That's 4 hours. If your IP only goes up to 120, just add another 120 after the first 120 minute cooking cycle ends.
After the cook cycle ends, let the IP naturally release pressure for at least 1 hour. You can let it NPR longer if you want, or very carefully do a manual pressure release after the hour.
Allow to cool, or if you can't wait, very carefully remove bones from the pot using a slotted spoon or a stainless steel spider.
Strain the remaining contents of the pot and put the bone broth into mason jars or other sealable containers. You might notice sediment on the bottom, and that's perfectly fine. If you want a clearer broth, strain again using a finer mesh or coffee filters (I never do this as I like the rich flavor the stuff has!).
Recipe Notes
*You will want to fill pot at least halfway with bones. **Watch that you don't go over the manufacturer's recommendation for amount of liquid. I go below the max fill line. Please use caution! ***Not absolutely necessary, some say it helps break down the bones.