Instant Pot---Bone Broth

When I make bone the first thing I do is collect all my vegetables and herbs that I'm going to use. I cut the entire bottom off of a head of celery and cut the tops off to all go in my broth. I cut the tops off my carrots (no greenery) and bottoms off. Then go get fresh rosemary and thyme from our garden. Then I get my garlic ready, an entire head sliced in half skin on and all. Lastly I grab my onion and slice it in half as well, skin on. Now I don't have any pictures, because I forgot. But here's the basic recipe. What I love most about the Instant Pot is something that used to take 24 hours, now takes 2. Now seriously, what am I going to use those other 22 hours for...oh I have plans.


Bone Broth

Chicken bones (or beef bones)
Celery, use all of it the heart, leaves
Carrots, tops (no greens) all of the carrot
Onion cut in half skin on
Garlic, whole head cut in half skin on
Sprig of Rosemary (or if using dry 1 tbsp)
Sprig of Thyme (or if using dry 1 tbsp)
Bay leaf
3 tbsp apple cider vinegar
Water to cover

I start by adding my bones to the Instant Pot and adding the vinegar. This is a very important step as the acid helps make the nutrients in the bones more available. Add water to cover. Let this sit for 10 minutes or so. Then add all other ingredients, Cook on high pressure for 120 minutes.

That's it.
We actually go through so much bone broth we make it weekly, and now that it's only takes 2 hours instead of 24 I can fill my freezer for Fall/Winter.
Enjoy!