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Bone broth in mason jars.

Recipe for Chicken Bone Broth in a Pressure Cooker

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Prep Time 30 minutes
Cook Time 3 hours

Equipment

  • 1 pressure cooker
  • 1 mesh strainer

Ingredients
  

  • bones from one chicken
  • 2 carrots chopped or carrot nubs
  • 1 medium onion (with the skin) quartered
  • 4 cloves garlic chopped (with the skin)
  • 1-2 tbsp apple cider vinegar
  • 1 bay leaf
  • 1 tsp sea salt
  • 1 tbsp whole black peppercorns
  • 4-6 cups water

Instructions
 

  • Place the bones and veggies in your Instant Pot or electric pressure cooker.
  • Add enough water to cover ingredients but try and stay about an inch from the max fill line.
  • Add in seasonings/ herbs as well as the apple cider vinegar.
  • Seal the lid and set your pressure cooker to high pressure.
  • Cook for 2-3 hours.
  • Allow the pressure cooker to naturally release.
  • Carefully strain the broth into a large bowl, discarding the bones and veggies.
  • If a fat layer forms on top of the jar, you can remove it once it solidifies.
  • Let the broth cool to room temperature before transferring it to mason jars or ice cube trays for storage.
  • Store in the fridge for up to a week or freeze for longer storage.

Notes

Feel free to make this recipe your own by adding or taking away vegetables.  
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