Instant Pot Bone Broth Recipe
This is the EASIEST way to make Instant Pot Bone Broth that's sugar free and keto friendly! This bone broth is super tasty too!
Ingredients
- 2 to 3 pounds of leftover bones
- 2 medium carrots you can omit if you are strict keto
- 1 medium onion cut in half
- a bunch of fresh parsley about 12 stems
- 4 to 5 celery stalks
- 1/4 cup Apple Cider Vinegar with the Mother
- 1 tsp black pepper
- pinch of cayenne red pepper probably 1/8 teaspoon or so
- pinch of sage
- pinch of thyme
- 2 teaspoons Redmond's Real Salt or Pink Salt
- *Optional: 1 stick Kerrygold Butter
Instructions
- Instant Pot Bone Broth Recipe Instructions
- Add all the ingredients to the Instant Pot.
- Fill the Instant Pot to the Max fill water line with hot water.
- Set the Instant Pot to the soup setting for 120 minutes.
- When it's done, allow it to vent naturally.
- Once it's cooled enough to handle, strain out all the really soft bones and vegetables through a strainer and store the liquid contents into Mason Jars.
- If you've added the butter to the recipe it will create a nice fat layer on top of each Mason jar that helps preserve the broth. Once the fat cap is broken, the broth needs to be used within 3 to 4 days.
Notes
Once the fat cap is broken, the broth needs to be used within 3 to 4 days.