2 whole (s)
1 medium
40 ounce(s)
2 tsp(s)
2 g
12 g
Add bones to the Instant Pot, along with salt, carrots, and bay leaves.
Add water until the pot is 2/3 full, about 8 cups.
Lock on the lid and set to MANUAL to HIGH for 50 minutes to 2 hours, depending on available time. The longer you leave it, the more flavorful it will become.
Once complete, strain the broth in a fine mesh strainer and discard the bones and vegetables. Taste to adjust salt, if preferred.
Store broth in jarring cans in the refrigerator for a couple of days or freeze for a few months.
0 Servings Fruits / 0.1 Servings Vegetables
Calories: 251.7
Omega-6 / Omega-3 ratio: 2 : 1
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