Asian Style Broth
(Total Time: 2¼ HOURS| Serves: 8)
1½ pounds assorted grass-fed chicken bones
1 pound assorted pork bones
1 chopped yellow onion
1 peeled and cut into three pieces medium carrot
8 cups filtered water
2 tbsp. fish sauce
In the pot of Instant Pot, add all ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 120 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and through a fine mesh strainer, strain the broth.
Keep aside at room temperature to cool completely.
Transfer to a container and refrigerate overnight.
Remove solidified fat from the top of the chilled broth.
You can preserve this broth in the refrigerator for about 5-7 days or up to 3-4 months in the freezer.
Per Serving (Calories 220|Total Fat 4.6g| Net Carbs 0.27g| Protein 39.9g| Fiber o.5g)