Insta pot bone broth

Servings: 32

Ingredients

2.5 pounds beef marrow bones usually “beef bones” at the store
2.5 pound necks or feet I love beef and chicken feet
1-2 tablespoons apple cider vinegar optional
1 carrot sliced
1 stalk celery sliced
2-4 cloves garlic smashed
a few black peppercorns
lots of sea salt
filtered water
Equipment Needed:
Instant Pot

Steps

Preheat oven to 350º F. Spread marrow bones out on a cooking sheet and roast 20 minutes. Carefully turn the bones over and roast for another 15 minutes. Remove from the oven and let cool slightly.
Transfer roasted bones to the Instant Pot, then pour a little water on the cooking sheet. Use a spatula or whisk to loosen the browned bits left over from the bones, then pour the water, melted tallow (fat from bones), and browned bits into the Instant Pot.
If using apple cider vinegar, add the other bones to pot and pour vinegar over. Let sit for 30 minutes then proceed with recipe.
Place the other bones (necks, feet, or backs), carrot, celery, a few peppercorns, fresh herbs, and plenty of sea salt in the bowl of the Instant Pot. Pour filtered water up 2/3 full, then secure lid with the valve in Sealing position.
Cook on Manual Low Pressure or 180 minutes, then natural release. Let cool to touch.
Place a mesh strainer over a large bowl and gently pour broth over strainer. When all the broth is strained, discard the bones and veggies, and pour the broth into glass jars with tight-fitting lids, or into plastic freezer bags.
Keeps in the fridge for about a week. Alternately, freeze, lying flat. Keeps in freezer for several months. I usually refrigerate what I’ll drink or use that week and freeze the rest.

Notes

Letting the bones soak with apple cider vinegar helps extract all the nutrients from the bones. I prefer the taste without, however, and since I drink it