Instant Pot Bone Broth (AIP

• Gluten free
• Paleo

• Meat

  • 2 1/2 lbs Grassfed beef bones, organic

• Produce

  • 2 Carrots
  • 2 stalks Celery
  • 1 tbsp Garlic
  • 1 knob Ginger
  • 1 Onion
  • 1 sprig Rosemary
  • 2 sprigs Thyme

• Baking & Spices

  • 1/2 tsp Sea salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

• Liquids

  • 1 Water, filtered

Found on fedandfulfilled.com

Description

Ingredients

• 2.5-3 pounds organic grassfed beef bones (or chicken/turkey bones)
• 1 onion
• 2 carrots, peeled
• 2 stalks of celery
• 1 knob of ginger, peeled
• 1 sprig of rosemary
• 2-3 sprigs thyme
• 1 tablespoon minced garlic
• 2 teaspoons apple cider vinegar
• 1 teaspoon turmeric
• ½ teaspoon sea salt
• Filtered water

Directions

• Preheat oven to 425 degrees. Line a baking sheet with foil or parchment Lay out beef bones on prepared sheet and roast for 45 minutes. If bones are frozen, roast for 50 to 55 minutes.
• Roughly chop onion, carrots, and celery and add to Instant Pot (or crockpot). Add in the remaining ingredients except for the water.
• Once bones are roasted, place them into the pot. Fill Instant Pot about 1-2 inches below the Max Fill line. (If using a crockpot, fill up to a few inches from the top.)
• Close the lid, make sure steam valve is sealed and set Instant Pot to Manual, on high pressure, for 120 minutes. (For crockpot, set on High for 4 hours, then turn down to Low for 24-48 hours.)
• After Instant Pot finishes cooking, allow pressure to release naturally, which will take another 1.5 hours. Open lid and remove bones, picking the meat off the bones for later use.
• Strain the bone broth using a fine-mesh sieve or strainer and pour into mason jars.
• Store in the fridge for about a week or freezer for several months.