Monday, April 24, 2017

Pressure-Cooker Bone Broth



Since purchasing my Instant Pot pressure cooker, bone broth is regular staple in our house. No longer do I have to wait 2-3 days to have rich, gelatinous broth – the pressure cooker gets it done in two hours! At a bare minimum, you’ll need bones, water, and apple cider vinegar, which I’ve noted below with an asterisk (*). I’ve included my favorite aromatics to include as well, but don’t fret if you are lacking anything. Just use what you have!



Sanity-Saving Tip: Store up bone broth supplies in your freezer. I’m talking veggie scraps, excess herbs, leftover bones from dinner, and so on. Instead of throwing these things away, toss them in a freezer bag for a rainy day.


Ingredients
  • Grassfed beef bones*
  • Organic chicken bones (pastured, preferably)*
  • Celery
  • Carrots
  • Onions
  • Fresh ginger
  • Fresh turmeric
  • Garlic cloves
  • Fresh herbs
  • Splash of raw apple cider vinegar*
  • Water*
Supplies

Toss all ingredients in your pressure cooker, and fill with water until bones are just covered. Cook on high pressure for 2 hours. Remove bones, and strain. That’s it!
Enjoy in a mug with sea salt, or use in any recipe calling for broth/stock.



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