Kitchen Staple Broth
(Total Time: 1½ HOURS| Serves: 10)
3-4 pounds grass-fed roasted beef bones
3 peeled and halved carrots
4 celery ribs
1 halved yellow onion
2 mashed garlic cloves
1 tbsp. apple cider vinegar
1 bay leaf
Salt, to taste
Filtered water (as required)
In the pot of Instant Pot, add all ingredients with enough water to just cover the mixture.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 75 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 351|Total Fat 11.3g| Net Carbs 0.32g| Protein 55.4g| Fiber 1.5g)