Instant Pot Bone Broth

• Gluten free
• Paleo

• Meat

  • 1 Chicken

• Produce

  • 1 Carrots, large
  • 2 stalks Celery
  • 1 head Garlic
  • 1 Onion, medium

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Liquids

  • 1 Water enough to cover the bones

Found on raisinggenerationnourished.com

Ingredients

• Cooked bones/carcass of chicken (learn how to do a whole chicken in your IP HERE!), cow, deer, turkey, pig etc depending on what you have (I like about half of the pot to be bones/carcass. You can freeze whatever bones dont fit for another time.)
• 1-2 chicken feet (optional depending on if you have access - it gives really good gel to the broth. Ask your chicken farmer for them!)
• 1-2 large carrots, coarsely chopped
• 1 medium onion coarsely chopped
• 2-3 stalks of celery, coarsely chopped
• 1 head of garlic, smashed
• 1-2 TB apple cider vinegar
• Water enough to cover the bones

Directions

• Put the bones into the pot first followed by the veggies, garlic, and apple cider vinegar. Fill the pot with water to cover the bones - be sure you dont go over the Max line on the pot.
• Let the pot sit for about 30 minutes without any heat to let the apple cider vinegar pull the minerals from the bones.
• Put the Instant Pot lid on and turn the vent valve to closed. Push Soup and use the manual button to bring the time up to 120 minutes.
• The pot will turn On automatically and will take about 20 minutes to come to pressure before the 120 minutes starts counting down.
• After the 120 minutes of pressure cooking is done, turn the Instant Pot off and leave it be to naturally release about 15 minutes before opening the vent valve and straining your broth.