Ingredients
The following ingredients have 4 Servings
- 1½-2 lbs. beef, turkey, or chicken bones ((680-907 grams; it's fine if a little meat is still attached))
- 12 cups water
- 1 tablespoon apple cider vinegar
Instruction
- If you are using a whole turkey or chicken carcass, break it into small enough pieces to fit into your Instant Pot. Add the bones, water, and apple cider vinegar to the pot. The bones should be completely covered with water.
- Important: make sure the water level stays between the recommended minimum and maximum level on your pot. If you have a smaller pot than I have, you can use less water (or fewer bones and less water).
- Put the lid on the pressure cooker or slow cooker. For slow cooker, leave the steam release valve open. For pressure cooking, close the steam release valve.
- To Pressure Cook Baby Bone Broth: Pressure cook bone broth for 1 hour on high (“soup” setting). Then let the pressure naturally release for 10-15 minutes before carefully opening the pressure valve. Open the pot after the pressure has finished releasing. Let the broth cool.
- To Slow Cook Bone Broth: Use the low setting and cook for 18-24 hours. Let the broth cool for an hour or two before straining.
- To strain, put a large colander over a large bowl. Line the colander with a double layer of fine mesh cheesecloth. Strain the broth through the cloth so that it collects in the bowl.
- If you are concerned your broth may still have sediment and small bone pieces, you can strain it twice. Discard the stuff in the cheesecloth and store the broth in the fridge.
- You may notice that sometimes your bone broth turns out more gelatinous than at other times. This is normal and the broth is good either way. If a hard layer of fat forms on the broth after refrigerating, it can be skimmed off and discarded.
