Basic Bone Broth in the Pressure Cooker

Makes 3 quarts

Prep Time: 5 min.

Cook Time: 4-5 hrs.

Ingredients

3-4lbs mixed bones from a roasted chicken, beef marrow/knuckle/oxtail, lamb, wild game etc.
1/4cup apple cider vinegar
2Tbsp high-quality, unrefined sea salt
4quarts filtered spring water
Optional: Several slices of fresh ginger and/or turmeric root (don't bother to peel); rough-chopped onion or garlic added at the beginning; fresh herbs added at the end, if tolerated

Directions

For optimal flavor, roast fresh bones at 425 degrees just until browned, about 20 mins.
Place all ingredients in the Instant Pot or other pressure cooker and fill with water to the 2/3 line.
Pressure cook 4 hours at high pressure and let the pressure release gradually.
Cool and strain if you used any of the optional ingredients, then adjust seasoning. It should taste nice and salty!

To Serve

Sip as a morning drink, make a bone broth latte, use in place of wine or stock in recipes.

Remember to log optional ingredients separately in your Senza Food Journal.