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Bone Broth Recipe
Chicken Bone Broth Pressure Cooker
Chicken Bone Broth Pressure Cooker
Ingredients
Makes 3 quarts
- 3 pounds chicken bones, (at least 1 pound wings)
- 2 tablespoons apple cider or white wine vinegar
- 1 large leek, quartered
- 1 large carrot, peeled
Method
- Preheat the oven to 400°F
- Roast the bones until golden-brown, about 30 minutes for 30 minutes
- Transfer the bones to an Instant Pot and add 3 quarts of filtered water
- Add the vinegar and use the saute function to bring the broth to a boil
- When the broth comes to a simmer, use a wide slotted spoon to remove foam
- Cook on high pressure for 120 minutes
- Cover and lock on the Instant Pot lid
- Set to manual, high pressure for 120 minutes
- Natural release for 90 minutes
- Add the onion and carrots and cook again on high for 120 minutes
- Natural release again for 90 minutes
- Strain and cool the bone broth as quickly as possible
- Refrigerate or freeze
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