Bone Broth is full of natural collagen, high in protein and is so good for you! I love to have it as a meal with fresh herbs. This broth is also great to use in place of water when cooking rice or pasta, to cook your vegetables in it or to use it as a base for your favorite soup recipes!
Don’t have an Instant Pot? You can make this broth in a slow cooker too! You can use chicken, pork or beef bones for this recipe. Please keep in mind these should be sourced from a butcher or certified organic!
- 2 Carrots (chopped medium)
- 2 Celery stalks (chopped medium)
- 1 Medium onion (chopped medium)
- 2 Cloves Garlic
- 3.5 lb Beef, Pork or Chicken Bones (or combination of both)
- Kosher salt
- 2 Tablespoons Apple Cider Vinegar
- About 8-10 cups Water
- For added collagen boost, add 1-2 Scoops of Garden of Life Collagen Peptides
1. Place the bones your slow cooker. The bones should fill up about 3/4
of the slow-cooker.
2. Fill the Instant Pot with water to 1-inch below the MAX fill line.
3. Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position
4. Press the "manual" button and set your Instant Pot for high pressure for 120 minutes. (I find it easier to decrease the time because the timer resets at 120 after you decrease to zero.) It will take about 15-30 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
5. Once the two hours is up, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
6. Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard. * Your bone broth will keep fresh in the refrigerator for up to five days. Alternatively, bone broth freezes well and I like to portion it into 1 cup servings for freezing.
Nutrition: (1 cup serving)