Pressure-Cooker Bone Broth

Since purchasing my Instant Pot pressure cooker, bone broth is regular staple in our house. No longer do I have to wait 2-3 days to have rich, gelatinous broth – the pressure cooker gets it done in two hours! At a bare minimum, you’ll need bones, water, and apple cider vinegar, which I’ve noted below with an asterisk (*). I’ve included my favorite aromatics to include as well, but don’t fret if you are lacking anything. Just use what you have!





Sanity-Saving Tip: Store up bone broth supplies in your freezer. I’m talking veggie scraps, excess herbs, leftover bones from dinner, and so on. Instead of throwing these things away, toss them in a freezer bag for a rainy day.

Ingredients

• Grassfed beef bones*
• Organic chicken bones (pastured, preferably)*
• Celery
• Carrots
• Onions
• Fresh ginger
• Fresh turmeric
• Garlic cloves
• Fresh herbs
• Splash of raw apple cider vinegar*
• Water*

Supplies

• Pressure cooker
• Strainer

Toss all ingredients in your pressure cooker, and fill with water until bones are just covered. Cook on high pressure for 2 hours. Remove bones, and strain. That’s it!


Enjoy in a mug with sea salt, or use in any recipe calling for broth/stock.