How to Make Bone Broth in the Instant Pot
Nutrient dense, super duper healthy, bone broth cooked simply and easily in the instant pot. Healing is only 45 minutes away!
Servings: 3 quarts
Calories: 94kcal
Ingredients
- 3 lbs. chicken and/or beef bones I used only chicken
- 2 onions quartered (skin on)
- 1 head garlic cut in half
- 4 carrots cut in thirds
- 4 stalks celery cut in thirds
- 1 bunch flat leaf parsley
- 1 can of whole tomatoes drained
- 1 tbsp black peppercorns
- 3 bay leaves
- 2 tbsp apple cider vinegar
- Water to fill see instructions
Instructions
- Place all ingredients in instant pot
- Cook on high pressure for 45 minutes, allow pressure to release naturally
- Strain, discard bones and veggies.
- Store in airtight container for up to 5 days in refrigerator or 3 months in freezer. I find mason jars to be the perfect storage container.
Stove Top Method
- If you don't have an instant pot you can easily adjust the recipe for stovetop. The only difference is that it will need to cook longer.
- Follow instructions above, place over medium heat in a large stock pot. Bring to a boil, reduce to a simmer and cook for 4-6 hours or up to 12 hours. The longer you cook it the more nutrients you will leach from the bones and more flavor will develop. Strain and reserve.
Nutrition
Calories: 94kcal | Carbohydrates: 21g | Protein: 2g | Sodium: 105mg | Potassium: 668mg | Fiber: 6g | Sugar: 9g | Vitamin A: 14225IU | Vitamin C: 18.2mg | Calcium: 91mg | Iron: 1.1mg
