"Instant Pot Bone Broth

By RoketJSquerl

This recipe for Homemade Bone Broth is so nourishing and easy to make using your Instant Pot Pressure Cooker, slow cooker or on the stove. Best of all, made with your choice of chicken, pork, beef, turkey and a combination of nourishing vegetables. The perfect natural medicine to help heal leaky gut and get your health back. Plus makes your skin so smooth - it's better than Botox! Studies show that it can help improve auto-immune diseases as well.

Ingredients

• 2-3 pounds of assorted bones (I use an assortment of chicken, pork or beef bones that I gather and freeze throughout the week - a whole roasted chicken, bone marrow, knuckles, cross shanks , oxtails, neckbones and shortribs would all work
• 1-2 medium carrots, cut into thirds (I usually only use 1)
• 1 medium celery, cut into thirds
• 1 inch knob of fresh ginger
• 2 garlic cloves (optional)
• 1 teaspoon apple cider vinegar or fresh lemon juice
• 7-8 cups water (or as much as needed to cover the bones)
• 1-2 teaspoons pink Himalayan salt (or sea salt), to taste
• handful of fresh parsley (optional)

Details

Preparation time 5mins
Cooking time 125mins
Adapted from lifemadesweeter.com

Preparation

Step 1

INSTRUCTIONS
Feel free to roast the bones in the oven for 30 minutes prior to cooking for extra-depth of flavor.

FOR THE INSTANT POT OR PRESSURE COOKER METHOD:

Place bones in the inner pot of the Instant Pot. Add carrots, celery, ginger, garlic, apple cider vinegar, and salt.
Add enough water until the pot is 2/3 full.
Close lid and turn the valve to SEALING. Press the SOUP button and increase the cook time time to 100 minutes.
After the soup has finished cooking (the Instant Pot beeps), allow to naturally depressurize (this can take anywhere from 15-30 minutes.
Open the lid, stir in parsley, if using and allow to sit for 20-30 minutes.
Strain the broth through a fine metal strainer and discard the bones and vegetables. Pour broth into jars and store in the fridge up to 5 days or freeze for up to 3 months.
FOR THE STOVETOP METHOD:

Place bones in a large dutch oven or heavy bottomed pot.
Pour water over the bones and add the vinegar. Allow to sit for 20-30 minutes (helps to bring out the minerals from the bones).
Add carrots, celery, ginger, garlic, apple cider vinegar, and salt.
Turn the the stove to high heat and bring to a vigorous boil. Reduce heat and allow to simmer for 8-10 hours. Using a skimmer or spoon, remove and discard any impurities that float to the surface.
During the last 30 minutes, add parsley, if using.
Strain the broth through a fine metal strainer and discard the bones and vegetables. Pour broth into jars and store in the fridge up to 5 days or freeze for up to 3 months.
FOR SLOW COOKER METHOD:

Place bones in a 6 quart or larger slow cooker. Aour water over the bones and add the vinegar. Allow to sit for 20-30 minutes (helps to bring out the minerals from the bones).
Add carrots, celery, ginger, garlic, apple cider vinegar, and salt.
Cook on low and cook for 18-72 hours. Add parsley, if using the last 30 minutes of cooking.
Strain the broth through a fine metal strainer and discard the bones and vegetables. Pour broth into jars and store in the fridge up to 5 days or freeze for up to 3 months.