Bone Broth Instant Pot

Bone Broth Instant Pot 

2 - 4 lbs beef marrow bones * 

1 tbsp apple cider vinegar

1 carrot 

1/2 onion

2 celery stalks 

5 whole garlic cloves 

Kosher salt 

Fresh ground black pepper 

Preheat oven to 350 degrees.  Arrange bones on a baking sheet and bake for 50 minutes. Allow bones to cool slightly and place in the Instant Pot along with the pan drippings. 

Add apple cider vinegar, carrot, onion, celery, garlic, salt and pepper.  Add water to just cover the bones completely ensuring you are 1" below the max line. 

Secure lid, set to the seal position. Press soup and manually set the time to 120 minutes or 2 hours 2:00 on my pot. It will take approximately 30 minutes to come to full pressure. When done allow for a natural release until the pin drops, will take 30 - 45 minutes. 

Remove bones and ladle the broth into a colander placed over a large bowl. Once drained placed the bowl in the fridge and allow to completely cool. Skim the fat off the top and the broth is now ready to use or place in freezer containers for later. 

* Instead of marrow bones, use any leftover chicken, turkey or beef bones and place directly in the pot bypassing the baking step. Save leftover bones in the freezer until you have several pounds.