Yields1 ServingPrep Time5 minsCook Time2 hrsTotal Time2 hrs 5 minsCategoryInstant Pot, Soups & SaladsCooking MethodInstant Pot / Multi-Cooker
Bone Broth Recipe
500 g organic/grass-fed bones
3 carrots
3 celery sticks
1 onion, peeled and sliced in half
1 tbsp apple cider vinegar
2 tsp salt
3 l water (or to the fill line in your pot)
1
place all ingredients into your Instant Pot and cook on high pressure for 120 minutes
2
leave to release pressure naturally (NPR) at the end of cooking
3
strain off the broth from the cooked veggies and discard the veggies
4
leave the broth to cool in the pot in the fridge overnight
5
skim off the hardened fat on the surface to reveal the gelatinous broth below
6
use the broth for your soups, stews and risottos