Pressure Cooker Bone Broth

Serves 6 in about 4 hours. Bones* goes in first, and inch knob ginger finishes the pot.

Ingredients

• Bones* (any kind, previously cooked)
• Water** (enough to just cover bones)
• 2 teaspoons kosher salt
• 1 teaspoons black pepper
• 1 large yellow onion, cut in quarters or eighths to fit in pot
• 5 cloves garlic, smashed
• 2 bay leaves
• 1-2 tablespoons apple cider vinegar***
• 2 carrots, cut in large pieces
• 1 rib celery, cut in large pieces
• Herbs, whatever you like
• 2 inch knob fresh ginger, chopped

Method

1. Put all of the ingredients into the inner liner of your pressure cooker.
2. **Add just enough water to cover the bones.
3. Close the lid, set steam release knob to the Sealing position.
4. Press the Manual (or Pressure Cook) button or dial, then the +/- button or dial until you get to 180 minutes (or 3 hours). If your IP only goes up to 120, just use that amount of time.
5. After the cook cycle ends, let the IP naturally release pressure for at least 1 hour. You can let it NPR longer if you want, or very carefully do a manual pressure release after the hour.
6. Allow to cool, or if you can't wait, very carefully remove bones from the pot using a slotted spoon or a stainless steel spider.
7. Strain the remaining contents of the pot and put the bone broth into mason jars or other sealable containers. You might notice sediment on the bottom, and that's perfectly fine. If you want a clearer broth, strain again using a finer mesh strainer, cheesecloth, or coffee filters.

More instant pot ideas are in the instant pot collection.