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Pressure Cooker Bone Broth (I found this online) Ingredients Bones (I usually use chicken bones that are leftover from our weekly Instant Pot roast chicken, but you can also use 2-3 pounds beef, lamb, non-oily fish or pork bones)* Assorted veggies - I usually toss in half an onion, a few carrots, a few stalks of celery, and fresh herbs if I have them on hand Splash of apple cider vinegar (about 1-2 tablespoons) 1 teaspoon unrefined sea salt. Filtered water *If you're using beef, lamb, or pork bones you'll want to roast them in the oven at 350F for about half an hour before starting with step #1. It does wonders for the flavor. Instructions Place bones in Pot and top with veggies, apple cider vinegar, and salt. Add water until the pot is 2/3 full. If you have time, let the pot sit for 30 minutes so the vinegar can begin to pull minerals out of the bones. Select the 'Soup' button and set the pressure to "low" while increasing the cook time time to 120 minutes. (I actually decrease the time because the timer resets at 120 after you decrease to zero.) After two hours, allow the Instant Pot to depressurize naturally. Strain the broth and discard the bones and vegetables. Pour broth into jars and store in the fridge.
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