InstantPot Bone Broth

by | May 20, 2022 | Meals, Recipes


  • Bones from a 3-4lb. organic chicken
  • 1 Tbsp. organic apple cider vinegar
  • Spring Water
  • Redmond real salt to taste
  • 2 medium organic carrots, scrubbed and cut in half
  • 1 medium organic parsnip, scrubbed and cut into large chunks (Add more carrots, if desired)
  • 3 organic celery ribs (equal 1 cup)
  • 1 large organic yellow onion, quartered with skin and root end intact
  • 6 organic garlic cloves, lightly smashed
  • 1 bay leaf
  • 8–10 organic peppercorns
  • A handful of fresh organic herbs
    • sage, rosemary, thyme, and/or parsley
  • Place bones, vegetables, peppercorns, herbs, and vinegar into the pot of the Instant Pot.
  • Add enough water to just cover the bones and vegetables in the pot, about 3/4 full.
  • Wipe rim of insert dry with a towel. Place lid on Instant Pot and lock into place.
  • Flip vent valve to ‘Sealing’. Select ‘Manual’ or High-Pressure setting and adjust the cooking time to 120 minutes.
  • Optional: to ensure a gelatinous bone broth, run the cycle a second time for 120 minutes on low-pressure.
  • When cooking is done, allow pressure to release (10-20 minutes).
  • Release any residual pressure using the vent valve before removing the lid.
  • Allow broth to cool before straining the broth through a mesh lined strainer into jars for storage.
  • Add Redmond real salt to taste.

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