Homemade Instant Pot Bone Broth
Homemade chicken broth is simple to make when you use the Instant Pot pressure cooker!
Ingredients
- leftover chicken or beef bones
- vegetables such as celery, carrots, onion (optional)
- 1-2 tablespoons apple cider vinegar (optional)
- 1 tsp salt
- 8-10 peppercorns (optional)
- filtered water
Instructions
- Put the bones in the Instant Pot. Add the vegetables, vinegar, salt, and about 8-10 peppercorns.
- Cover the bones with water until the pot is about 3/4 full.
- Put the lid on the Instant Pot and set the valve to "sealing". Press the "soup" button on the Instant Pot. Set the pressure to "low," and increase the cooking time to 120 minutes.
- After the two hours are up, you can either end the cooking cycle there, or repeat the cycle a second time.
- Allow the pressure to naturally release. Allow the broth to cool, strain, and pour into jars to store in the fridge or freezer.
Notes
If you decide to freeze your broth, be sure to use wide-mouth jars and leave about 2" of head space at the top to give the broth room to expand (this way you will be less likely to end up with cracked jars in the freezer!).