This delicious broth can be a base for soups or any quick weeknight comfort meal. The consistency is rich for a broth, leaving a savory and comforting effect. Buy meat on the bone and take if off at home. Then, you can freeze them until you have enough to make a batch. Wait until the broth is chilled to remove the fat—it’s worth the wait for a smooth, clean end product. 

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
10 mins
total:
3 hrs
Yield:
Serves 8 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bones in bottom of an Instant Pot. Top with carrots, onions, celery, garlic, parsley, thyme, bay leaf, salt, and peppercorns. Add apple cider vinegar. Pour water over ingredients, making sure contents stay below the max fill line. Put lid on, and turn steam valve to “sealing” position. Set on high pressure for 2 hours (pot will take about 20 minutes to build pressure).

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  • Carefully release the pressure, and let stand 10 minutes. Skim off as much fat as possible from surface.  

  • Strain contents to separate solids from liquid; discard solids. Pour liquid through a strainer lined with cheesecloth. Serve immediately, or chill for best results and enjoy later. Once chilled, skim remaining fat.  

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