How to Make Instant Pot Bone Broth
Servings 8 Cups
Calories 35kcal
Ingredients
- 1 lb Beef or Chicken Bones about 1 chicken carcass with bones
- 1 Onion cut in half, peel on
- 2 Carrots rinsed and chopped into large chunks
- 2 stalks Celery rinsed and chopped into large chunks
- 1 Parsnip rinsed and chopped into large chunks
- 1 head Garlic cut in half, peel on
- Fresh Herbs handful of herbs of choice, I like rosemary and thyme
- 1 tsp Apple Cider Vinegar
- 2 Tbls Pink Salt
- 1 tsp Whole Black Peppercorns
- 8 cups Water
Instructions
Instant Pot
- Place all the ingredients into the Instant Pot and cover with water
- Secure the lid and set to high pressure for 3 hoursOnce timer goes off, hit cancel button and let the pressure naturually release (takes about 30 minutes) then release the remaining steam if neededLet cool and then use slotted spoon to remove most of the bones and veggies Strain the remaining liquid using a fine mesh strainer
Slow Cooker
- Add all of the ingredients into the slow cooker and cover with water. Close the lid and set on low for 24 hrs then turn off.
- Let cool and then use slotted spoon to remove most of the bones and veggies. Strain the remaining liquid using a fine mesh strainer.
Stove Top
- Add all of the ingredients to a large stock pot and cover with water. Bring to a boil and then reduce to a simmer. Cover and let simmer for 24 hrs and then remove from heat.
- Let cool and then use slotted spoon to remove most of the bones and veggies. Strain the remaining liquid using a fine mesh strainer.
Nutrition
Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1778mg | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2596IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg