Bone broth is made from cooking animal bones, usually over a long period of time. The result is an incredibly nutrient dense, gelatinous superfood with tons of benefits!
Homemade bone broth is a nutritional powerhouse. It’s rich in amino acids, collagen, and other valuable nutrients that support joint health, improve digestion, and boost your immune system.
– Cooked animal bones/carcass – Apple cider vinegar (aids in extracting valuable nutrients) – Mineral salt (to taste) – 1-2 large carrots – 1 medium onion – 2-3 stalks of celery – 1 head of garlic – Water to cover the bones
– Insta Pot or Pressure Cooker – Cutting Board / Knife – Fine mesh strainer – Glass Jars for storing
Roughly cut your veggies. Peel the garlic cloves and smash them just a little bit. Place your carcass or bones in the instant pot, and add all the veggies, garlic, and any herbs. Sprinkle in some salt, and add the apple cider vinegar.
Cover with water, enough to cover the bones. Make sure you don’t overfill the pot! Leave the broth to soak for about 30 minutes without heat. This will help the aplpe cider vinegar to pull minerals from the bones.
Put the lid on the insta pot, close it to sealed, and make sure that the vent valve is closed. Turn your insta pot on, and set it to manual / high pressure for 120 minutes. *If you have an older insta pot and don’t have a manual setting, set it to “soup” mode.
Once the 2 hours is up, allow the pressure to release using the natural-release method. Once the pressure has naturally released, turn the instant pot off and remove the lid. Use a slotted spoon to remove the carcass and veggies.
Pour broth through a fine mesh strainer to remove bones and other large pieces. Use a large bowl to catch the broth. Pour the strained broth into glass mason jars, and allow it to cool completely on the countertop.
Once the broth is cool, cover the jars in lids and put them in the refrigerator for up to a week. For longer storage, you can freeze or pressure can your bone broth.