Ingredients

The following ingredients have 16 Servings
  • 2 lbs beef, chicken or turkey (soup bones)
  • 5 bay leaves
  • 5 peppercorns
  • 2 tsp or 1 tbsp salt

Instruction

  • In Instant Pot add bones, bay leaves, peppercorns and fill up with cold water 2/3 full (older models) or up to PC Max line (newer models). Don’t fill it up to the Max line near the edges, there needs to be room left for pressure to build up.
  • Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 2 hours. Display will say ON, Instant Pot will take about 20-30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
  • After 2 hours your bone broth is ready, Instant Pot will beep, display will say OFF and now it needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
  • Using small mesh strainer, discard bay leaves, peppercorns and large floating pieces of whatever that is. For 6 quart Instant Pot, add 2 tsp salt; for 8 quart, add 1 tbsp. Stir.
  • Now you have to portion bone broth. I like to pour it into glass jars (any size) through a mesh strainer placed inside a funnel. That’s it. Use in soups or drink hot with fresh herbs and more spices.