Ingredients
- 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
Instructions
- 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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