Ingredients
Scale
- 3–3½ pounds assorted bones (chicken, beef, or combo)
- 4–5 teaspoons kosher salt (divided)
- 1 tablespoon apple cider vinegar
- 8–10 peppercorns
- 5 cloves garlic
- 1 bay leaf
- 1 medium yellow onion (cut in half, skin and roots attached)
- Optional Veggies/Herbs (1-2 carrots, 1-2 celery stalks, thyme, rosemary, parsley)
Instructions
- Optional Roast: Preheat the oven to 425ºF. Place bones on a baking sheet, drizzled with oil and sprinkled with salt. Roast for 40-45 minutes, flipping halfway until golden.
- Pressure Cook: Place peppercorns, garlic, and bay leaves in a mesh bag. Add beef bones, salt, vinegar, mesh bag, yellow onion, and optional veggies to the Instant Pot. Cover with water below the max fill line. Seal the lid and set to manual high pressure for 150 minutes (2.5 hours).
- Release Pressure: Allow natural release for 20-30 minutes, then carefully turn the steam release knob.
- Let Cool: Cool the bone broth uncovered for several minutes. Discard the bones. Strain the broth using a fine mesh strainer lined with cheesecloth. Store in airtight containers.
Last Step:
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For a richer flavor, consider roasting the bones first.
This bone broth can be refrigerated for up to a week or frozen for future use.
- Prep Time: 5 minutes
- Cook Time: No Data
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Various
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 0g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 25mg