Print
Ingredients
Scale
- 3–3½ pounds assorted bones (chicken, beef or combo)
- 4–5 teaspoons kosher salt (divided)
- 1 tablespoon apple cider vinegar
- 8–10 peppercorns
- 5 cloves garlic
- 1 bay leaf
- 1 medium yellow onion (cut in half, leave the skin and roots attached)
- Optional Veggies/Herbs (1-2 carrots, 1-2 celery stalks, thyme, rosemary, parsley, etc.)
Instructions
- OPTIONAL ROAST: Preheat the oven to 425ºF. Place the bones on a lined baking sheet. Drizzle with 1 tablespoon avocado oil and sprinkle with 2 teaspoons kosher salt. Roast for 40-45 minutes, flipping halfway, until golden.
- PRESSURE COOK: Add peppercorns, garlic, and bay leaves to a mesh bag. Add bones, 2 teaspoons salt, vinegar, the mesh bag, yellow onions, and any veggies to the Instant Pot. Fill with water to just below the max fill line. Seal the lid, set to manual high pressure for 150 minutes (2.5 hours).
- RELEASE PRESSURE: Allow a natural pressure release for 20-30 minutes, then switch to release the remaining steam.
- LET COOL: Cool for several minutes, then discard the bones. Strain through a fine mesh strainer lined with cheesecloth. Store in an airtight container or mason jars in the refrigerator, freezer-safe containers, or freeze in ice cube trays.
Notes
Roasting the bones enhances the flavor but is optional.
Ensure to cool the broth before storing to avoid condensation in the jars.
Use the broth within a week if refrigerated, or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 400 minutes
- Category: Soups
- Method: Pressure Cooking
- Cuisine: Various
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 0g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 20mg