Instant Pot Bone Broth
- 2 1/2 lb meat bones
- 2 carrots chopped
- 2 stalks celery chopped
- 1 onion halved
- 2 garlic cloves
- 1 tbsp apple cider vinegar
- 1 tsp kosher salt
- 8 cup water
Add bones in the instant pot.
Further add vegetables, apple cider vinegar and salt.
Fill instant pot with water to maximum water level line.
Place your sealing ring on the lid and lock the lid.
Set steam release to sealing position.
Set the instant pot to “Manual” at high pressure for 120 minutes, release the pressure naturally through steam vent.
Open the lid of the instant pot and strain the broth.
Remove fats with spoon and enjoy.
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