Homemade Bone Broth- Instant Pot or Slow Cooker
With a few simple ingredients, you can make Homemade Bone Broth to use in soups, or for sipping. Use the slow cooker or try the instant pot if you are short on time.
Servings: 10 cups
Equipment
- Pressure Cooker OR Slow Cooker
- Fine mesh strainer or cheese cloth
- glass jars for storing broth
Ingredients
Choose your bones- Choose 1 of the following:
- 1 whole pasture raised chicken carcass/bones OR
- 1 whole organic turkey carcass/bones OR
- 2 lbs grass-fed beef bones
For the Broth:
- 2 medium organic carrots, cleaned and chopped
- 2 organic celery stalks, chopped
- 1 medium organic onion, roughly chopped
- 2 tbsp apple cider vinegar
- 1 tsp pink Himalayan salt
- 3 garlic cloves, peeled and chopped
- 10 whole peppercorns
Instructions
Slow Cooker Bone Broth
- Place the bones, vegetables and garlic in the slow cooker and add filtered water to the top or until you reach the fill line. This will be roughly 10 cups of water. Add the remaining ingredients (apple cider vinegar, salt, peppercorns).
- Cook on low for 8-24 hours. The longer you cook it, the more flavorful it will be.
- Strain the broth using a fine-mesh strainer, and allow to cool. Discard the bones and veggies.
- Store in glass containers in the fridge. I use large mason jars.
Instant Pot Bone Broth
- Combine all ingredients in the instant pot and high pressure cook for 2 hours. Once its done cooking, allow it to naturally release for 30 minutes.
- Strain the broth using a fine-mesh strainer, and allow to cool. Discard the bones and veggies.
- Store in glass containers in the fridge. I use large mason jars.
Notes
Tip: rather than gathering the fresh vegetable ingredients in this recipe, I normally save all of my vegetable scraps throughout the week/month and store them in a freezer bag in the freezer. When I am ready to make broth, I take this bag out and use the vegetable scraps in my broth. I save onion pieces, carrot tops, celery ends, bell pepper scraps, etc.
You can also store your cooked chicken/turkey carcass in the freezer until you are ready to make broth.