Instant Pot Homemade Bone Broth

 

3 pounds meaty bones of choice (from chicken, beef, lamb, or pork)

4 stalks celery, diced

2 large carrots, diced

1 medium yellow onion, thinly sliced

¼ C. fresh flat-leaf parsley

1 T. apple cider vinegar

1 tsp. fine sea salt

 

Place 4 quarts of water and all of the ingredients inside your electric pressure cooker. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, HIGH PRESSURE, and use the +/− buttons until the display reads 90 minutes. When the cooker beeps to let you know it’s finished, turn off your pot and let it naturally release the pressure, about 25 minutes. Once the liquid has cooled to warm or room temperature, carefully strain the broth through a fine mesh strainer into a bowl. Ladle into quart size glass jars and discard bones and vegetables. Store in the refrigerator for 6 days, or freeze in tempered glass jars (leave 2: head space for expansion) for up to six months.