Instant Pot Bone Broth Recipe
Use your Instant Pot to make delicious broth in just two hours! This recipe will give you a nearly infinite supply of instant pot bone broth.
Ingredients
- 2 pounds chicken feet and/or bone scraps
- 4 whole carrots, peeled and chopped
- 3 large celery ribs, washed and chopped
- 4 button mushrooms, chopped
- 1/2 leek, rinsed and chopped
- 1 small yellow onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1/2 inch fresh ginger, peeled and minced
- 2 tablespoons raw apple cider vinegar
- 1 pinch sea salt
- Water
- Fresh herbs, like rosemary, oregano, or parsley (optional)
Instructions
-
Add chicken feet, apple cider vinegar, and cold water to the Instant Pot, leaving 3 inches from the top.
-
Let this sit for at least 30 minutes.
-
Add in the other ingredients and fill water to the MAX line in the Instant Pot.
-
Securely close and lock the instant pot. (You’ll have a mess on your hands if this isn’t done correctly.)
-
Set the instant pot to cook 120 minutes at high pressure.
-
Use the manual release valve to release the pressure before unlocking and opening the pot. The steam will come out very hot and could burn you, so be careful.
-
Strain liquid into mason jars.
-
Freeze whatever you don’t think you’ll use within one week.
Recipe Notes
Note: Once the broth cools in the refrigerator, there will be a layer of fat that has risen to the top. Scrape that off with a spoon before warming and sipping your broth. You can use it for cooking, give it to your pet, or just compost it.
Gluten Free | Paleo | Keto | Whole30 | Gut Friendly