Ideal Pork Broth

    (Total Time: 1¼ HOURS | Serves: 16)


    4-5 pounds pork neck bones

    5-6 cut into large chunks large celery stalks

    5-6 cut into large chunks large carrots

    2 quartered medium yellow onions

    4-5 smashed garlic cloves

    3-4 bay leaves

    1 tbsp. black peppercorns

    16 cups filtered water


    Preheat the oven to 450 degrees F. Line 2 large baking sheets with greased foil pieces.
    Arrange the pork bones onto a prepared baking sheet.
    Arrange the celery, carrots and onions onto another prepared baking sheet.
    Roast for about 30 minutes.
    Remove from oven and transfer the pork bones and veggies in the pot of the Instant Pot.
    Add garlic, bay leaves, peppercorns and water and stir.
    Secure the lid and place the pressure valve to “Seal” position.
    Select “Manual” and cook under “High Pressure” for about 20-30 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 223|Total Fat 5g| Net Carbs 0.29g| Protein 37.6g| Fiber 2g)