IP Bone Broth (with two cooking cycles)

By therealfooddietitians.com,
https://therealfooddietitians.com/how-to-make-instant-pot-bone-broth/
2021-12-30T17:31:08

Ingredients:

• Bones from (1) 3-4lb. chicken
• 1 Tbsp. apple cider vinegar
• Water
• Salt to taste
• (all herbs and vegetables are optional)
• 2 medium carrots, scrubbed and cut in half
• 1 medium parsnip, scrubbed and cut into large chunks (may substitute more carrots, if desired)
• 3 celery ribs (or ends and leaves to equal 1 cup)
• 1 large yellow onion, quartered with skin and root end intact
• 6 garlic cloves, lightly smashed
• 1 bay leaf
• 8–10 peppercorns
• A handful of fresh herbs (sage, rosemary, thyme, and/or parsley)

Instructions:

1. 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, no more than 1" below max fill line 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 naturally (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 salt to taste.