Ingredients

The following ingredients have 10 Servings
  • 3-4 pounds Chicken Bones (Roasted (or bones from other animals))
  • 1 stalk Celery Tops ((the leafy part))
  • 1 ounce Dried Shiitake Mushrooms
  • 1 large Yellow/Brown Onion (cut in half, with skin)
  • 1 Tablespoon Peppercorns
  • 2 inch Fresh Ginger Root
  • 1 Tablespoon Apple Cider Vinegar
  • 8 cups Fresh Water

Instruction

  • If using raw bones, place on a cookie sheet and brush with olive oil.
  • Place cookie sheet in oven and roast for 20 minutes at 450 degrees turning until browned.
  • Add all ingredients to Instant Pot pressure cooker cooking pot.
  • Lock on lid and close pressure valve.  Cook at high pressure (most machines default to high pressure) for 240 minutes.
  • When beep sounds, waiting until all the pressure has released and then open the lid.
  • Let cool on the counter for one hour and then put into the refrigerator overnight.
  • Remove layer of fat and then store the bone broth into Freezer Containers or for smaller portions, try using these Silicone King Cube Trays.