Pressure Cooker Bone Broth

• Produce

  • 2 Carrots
  • 2 Celery stalks
  • 1 Onion, yellow or white medium

• Oils & Vinegars

  • 1 tbsp Vinegar

• Liquids

  • 4 qt Water, filtered

• Other

  • 2-3 pounds Bones ((organic, from grass-fed or pastured animals
  • 1 Instant pot pressure cooker

Found on cheeseslave.com

Description

Directions

• Place bones into pressure cooker.
• Peel the onion and quarter, add to pressure cooker.
• Cut the ends of of the carrots and celery, chop them into large pieces and add them to the pressure cooker.
• Add 1-2 tablespoons of vinegar.
• Set the pressure cooker to manual (high). Set the timer for 60-180 minutes (for poultry bones) and for as long as 8 hours for big beef bones.
• When the bones are done cooking, release the steam with the natural steam release.
• Remove bones and vegetables with tongs or a measuring cup and pour the broth through a strainer into a large measuring cup or bowl.
• Discard the spent bones or vegetables. (Some people grind them up and use them in pet food.)
• Strain the bone broth into mason jars and let cool to touch on the counter. If you want a clear stock (with no bits & pieces), use some cheesecloth in your strainer. I am not fussy so I dont bother with this.
• Store in the refrigerator for a few hours or overnight, until the fat rises to the top and congeals.
• Skim off the fat with a spoon and discard or store it in your fridge or freezer to use in cooking (nothing wasted!)
• Store in the fridge for up to 2 weeks, or freeze in ice cube trays.