(Total Time: 25 MIN| Serves: 7)
2 lbs beef knuckle bones
2 cups Brussels sprouts
7 oz spinach, torn
2 tbsp butter, unsalted
¼ cup apple cider vinegar
2 bay leaves
1 tsp salt
2 tsp peppercorn
Place bones in the pot and add spinach and brussel sprouts. Pour in enough water to cover and add apple cider vinegar and bay leaves. Sprinkle with salt and peppercorn.
Seal the lid and set the steam release handle to the ‘Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 20 minutes on high pressure.
When done, release the pressure naturally and open the lid. Stir in the butter and chill for a while.
Strain the liquid and cool completely. Transfer to glass jars with tight lids and refrigerate until use.
Per Serving (Calories 44 | Total Fats: 3.6g | Net Carbs: 0.7g | Protein: 1.8g |Fiber: 0.3g)