I use bone broth, vegetable broth and chicken broth for most things cooking. I hate how much sodium is in these store bought broths and not mention the cleaner ones are not the most cost effective. So here I was dabbing in my Instant Pot wondering what else I can do with this thing and realized how EASY it is to make my own bone broth that costs pennies.
The best part about this homemade bone broth is that you can make a vegetable broth (if you don’t have a chicken carcaus) laying around or a bone broth (with chicken bones) for more gut nourishment.
I like to have a 2 gallon reusable freezer bag in my freezer at all times to put vegetable scraps like onion peels, carrot ends, potato skins, apple cores etc. This is gold for your broth, also it limits food waste.
I make my own super simple Instant Pot Whole Chicken in minutes and then save the bones for the broth. So on the day you decide to cook up a whole bird, make your bone broth right after before you clean our your pot.
When you are ready to make your own broth, take your scraps out of the freezer and throw them in the instant pot with your ACV and water.
What you will need
- Veggie Scraps
- Apple Cider Vinegar
- Sea Salt and Pepper
Instant Pot Bone Broth
- Mason Jars
- Frozen Vegetable Scraps
- Enough Water to Cover Vegetables
- Splash Apple Cider Vinegar
- Add all your veggie scraps to the Instant Pot
- Add ACV, herbs, salt, pepper and water.
- Close the lid and set valve to seal.
- Set Instant Pot to High pressure and cook for 2 hours
- Store in glass mason jars and let cool completely.
- Store in fridge for up to a week or two or freezer for 4-6 months *
- If you store in freezer make sure you leave a good amount of space left at the top so the broth has room to expand and contract.