Bone Broth in the Instant Pot – Part Two
Bone Broth in the Instant Pot – Part Two
Servings Prep Time
3quarts 15 minutes
Cook Time Passive Time
120 minutes 1hour
Servings Prep Time
3quarts 15 minutes
Cook Time Passive Time
120 minutes 1hour
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Line a sided cookie sheet with foil or parchment paper. Place beef bones on sheet and roast in oven for 45 minutes.
  2. When bones are done roasting, place them in the liner of the Instant Pot. Put in chicken feet, and all the cut up vegetables, as well as your chosen herbs. Fill to just below the fill line with cold water.
  3. Lock on the lid and set and toggle to sealing. Set manual/pressure cook to 120 minutes.
  4. After pressure cooking is done, allow at least an hour of natural pressure release. Open pot and allow to cool to handling temperature. Strain through a colander into a bowl with a spout on it, if possible. Pour strained broth into quart jars. You should get approximately 3 quarts of broth.
  5. Broth will keep in the refrigerator for up to 5 days, or for up to six months frozen. You can make it into cubes in an ice cube tray and use in sauces as needed.