Easy 3hr bone broth made in the pressure cooker. Lovely spices as well as healing herbs, roots and spices. This easy to make pressure cooker bone broth is perfect to sip on before bed or ib a chilly evening. Perfect to heal your gut and improve your health! Garnish a bowl with green onions or chives. Mix that nutrient dense broth in with curries, chilies and other soups. We use an 8QT Instant Pot.
3 to 10lbBeef marrow bonesor chicken bone, knuckles, bones of bones
3tbspBraggs apple cider vinegar
1large carrot sliced
2leeks sliced in halves
2small shallots or 1 medium onionQuatered
½cupturmeric peeled and chopped coarsely
½cupginger peeled and chopped coarsely
Preheat the oven to 450 degrees. You can blanch or boil your bones first for 20 mins if you like before you brown them in the oven. Place bones on parchment paper and bake for 45 mins turning halfway. They should be brown.
While bones bake, prep herbs, spices, roots and veggies. You can coarsely chop all your veggies. No need to finely chop for bone broth as you’ll discard all rubbish.
We like to layer all herbs, spices and veggies on the bottom of the instant pot.
Add 3 Tbsp of Apple cider vinegar.
Add bones in a Tetris style fashion, adding as many bones that will fit.
Cover the bones with just enough of water.
Pressure cook on high for 2hrs depending on size of instant pot. 2+ hours if full 8qts
Allow 45min natural release. Then cautiously manual release.
Use a wire mesh strainer to discard rubbish. Save your bones in a freezer safe bag. Use again as long as they are not soft.
As soon as possible as to not build up bacteria, refrigerate your liquid gold in the stainless steel cooking pot, mason jars or sturdy Tupperware.
You can quickly mix this bone broth in with other soups, curries, stews, chilies and more.