gluten-free | paleo | whole30
+ bones from a whole chicken + apple cider vinegar + water + salt to taste + carrots + parsnip + celery ribs + yellow onion + garlic cloves + bay leaves + peppercorns + handful of fresh herbs
Place bones, vegetables, peppercorns, herbs, and vinegar into the Instant Pot.
Add enough water to just cover the bones and vegetables, about 3/4 full. Pressure cook for 120 minutes. 10-20 minute natural release.
Allow broth to cool before straining through mesh strainer.
Add salt to taste. Then pour into jars, place lid on tight, and place in fridge for up to 5 days.
Freeze broth in silicone muffin cups or ice cube trays. Once frozen, remove from trays, place in bag, return to freezer.
- Bone broth contains collagen, great for joint-support and gut-health - rich in calcium, potassium, zinc, and iron - high in vitamins A & K2 - great source of essential fatty acids (omega-3 and omega-6)
Making bone broth in your Instant Pot is easy, economical, and healthy. It’s a great way to stretch your food dollar and provide your body with a boost of nutrients and protein.