Ingredients
Scale
- 3-3½ pounds assorted bones (chicken, beef, or a combination)
- 4-5 teaspoons kosher salt (divided)
- 1 tablespoon apple cider vinegar
- 8-10 peppercorns
- 5 cloves garlic
- 1 bay leaf
- 1 medium yellow onion (cut in half, skin and roots attached)
- optional veggies/herbs (1-2 carrots, 1-2 celery stalks, thyme, rosemary, parsley, etc.)
Instructions
- Optional roast: Preheat the oven to 425ºF. Place the bones on a baking sheet, drizzled with 1 tablespoon avocado oil and 2 teaspoons kosher salt. Roast for 40-45 minutes, flipping halfway, until golden brown.
- Pressure cook: Place the peppercorns, garlic, and bay leaves in a mesh bag or wrap in kitchen twine. Add bones, 2 teaspoons salt, apple cider vinegar, onion, and any optional veggies/herbs to the Instant Pot. Cover with water until just below the max fill line. Seal the lid and cook on manual high pressure for 150 minutes.
- Release pressure: Allow for a natural release, taking about 20-30 minutes. Then, carefully release any remaining steam.
- Let cool: Cool the broth uncovered for several minutes, then discard the bones. Strain the broth using a fine mesh strainer lined with cheesecloth. Store in an airtight container in the fridge or freeze for later.
Notes
For a richer flavor, consider roasting the bones before pressure cooking.
Bone broth can be stored in the refrigerator for up to a week or frozen for several months.
Experiment with different herbs and vegetables to customize the flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 0g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.