Instant Pot Bone Broth
Nourishing Instant Pot Bone Broth is just the thing to keep your family healthy during cold and flu season. Rich and flavorful, use it as a soup base or just drink by the mugful.
Servings: 6 people
- 1 gallon ziploc freezer bag vegetable scraps, see the first bullet in the notes section.
- 1 small onion sliced in half, skin left on
- 1 clove garlic
- 1 tbsp sea salt
- 10-15 whole peppercorns
- 1 tbsp apple cider vinegar
- 1 pound wing tips, (chicken wing bones also work well)
- 6 cups water
Add all ingredients to Instant Pot and stir.
Lock in the lid and pressure cook on manual/high for 120 minutes (2 hours). Once finished, let the Instant Pot naturally release its pressure.
Carefully remove the lid and using a slotted spoon, remove the veggies and bones and discard. Wait for the pot to cool down enough to handle (or use pot holders) and carefully strain the liquid into glass storage containers. I split it into 2 glass-lock containers that hold 4 cups each.
Allow the broth to cool before sealing the lid and placing it in the fridge overnight.
This will keep in the fridge for week or 2 months in the freezer.
- A good base for bone broth is onions, carrots, and celery. I always add more vegetables such as cabbage, cauliflower, mushrooms, leeks, broccoli stem, and asparagus!
- A tip I use, which is also a bonus for reducing waste, is to freeze all of your vegetable scraps. Keep a large freezer bag on the go and whenever veggies get used during the week (like stalks from the kale for my smoothies ) toss them in the freezer bag, squeeze the air out, reseal and pop the bag back into the freezer. Onion skins add an especially nice color to your broth. When the freezer bag is full, it is time to get cooking!
- This will keep in the fridge for week or 2 months in the freezer.
Calories: 6kcal | Carbohydrates: 1g | Sodium: 1175mg | Potassium: 17mg | Vitamin C: 1mg | Calcium: 10mg