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.
- Grassfed beef bones*
- Organic chicken bones (pastured, preferably)*
- Fresh ginger
- Fresh turmeric
- Garlic cloves
- Fresh herbs
- Splash of raw apple cider vinegar*
- Pressure cooker
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.