Your days of purchasing expensive bone broths are over! This one is so easy, so nutritious, and so customizable. And you will end up with so much bone broth that you can store it in the freezer to last throughout the season. I really like to make my own sound because store bought ones typically have a lot of salt to extend shelf life.
If you don’t already have an instant pot, I highly recommend getting one! We use it for all of our soups, beans, oatmeal… I even have the air fryer lid to make amazing fries and fried chicken. Best investment for a family, hands down.
I typically use beef bones because I like the flavor, but you can use chicken or a mix if you’d like. With bones that are less hearty or thick as beef, make sure to roast for less time (or not at all) and reduce the time in the pressure cooker.
1 pkg beef bones, thawed
2-4 celery stalks
2 large carrots, chopped
1 onion, halved
3 cloves garlic
1 tbsp apple cider vinegar
2 bay leaves
Roast beef bones on 425 for 30-45 mins. Add bones plus all other ingredients to the instant pot. Cover with filtered water. Set to soup/broth for 1 ½ hours. Strain and store.
That’s really all folks. I add in some canned coconut milk or cream right before serving to give it some thickness, but that is just me!