Instant Pot Bone Broth

Bone broth can be made with any type of bones, but I usually use chicken (leftover from a rotisserie chicken) or grass-fed beef bones which I buy at Whole Foods or Fresh Direct. And while normally in a regular pot you'd need to cook the bones for at least 24 hours, in the Instant Pot you can have homemade bone broth in just 2 hours!

Ingredients:

• 2 lbs of bones (chicken or beef)

• 1 onion cut into quarters

• 3 celery sticks cut in half

• 3 large carrots cut into pieces

• 3 garlic cloves mashed

• a couple sprigs of fresh herbs (rosemary, thyme and oregano are my favorites)

• 6 cups of filtered water

• 2 TBS apple cider vinegar

• a dash of pink salt and pepper

Directions:

Add bones to the pot and then add all the veggies, herbs, salt and pepper. Top with water and ACV, careful not to top the max fill line. Seal the lid, making sure the pressure valve is closed, and cook on high pressure for 2 hours. When it's done, let the pressure slow release on its own. Remove the bones, veggies and herbs as best you can, and then run the rest of the liquid through a strainer so that you're only left with broth. Let the broth cool until it is room temperature. It can then be stored in the refrigerator (consume within 5 days) or the freezer. I like to put mine in the freezer in silicone muffin cups so that I can just pull a little bit out to drink or to add to other dishes. You'll notice that once it's cooled, a layer of fat will have risen and congealed at the top. I typically remove this with a spatula before eating or freezing, but you don't have to. Enjoy!