Bone Broth

Original recipe

Base:

Optional:

2 medium carrots, scrubbed and cut in half
1 medium parsnip, scrubbed and cut into large chunks (may substitute more carrots, if desired)
3 celery ribs (or ends and leaves to equal 1 cup)
1 large yellow onion, quartered with skin and root end intact
6 garlic cloves, lightly smashed
1 bay leaf
8–10 peppercorns
A handful of fresh herbs (sage, rosemary, thyme, and/or parsley)

Place bones, vegetables, peppercorns, herbs, and vinegar into the pot of the Instant Pot.
Add enough water to just cover the bones and vegetables in the pot, about 3/4 full.
Wipe rim of insert dry with a towel. Place lid on Instant Pot and lock into place.
Flip vent valve to ‘Sealing’.
Select ‘Manual’ or High-Pressure setting and adjust the cooking time to 120 minutes.
Optional: to ensure a gelatinous bone broth, run the cycle a second time for 120 minutes on low-pressure.
When cooking is done, allow pressure to release naturally (10-20 minutes).
Release any residual pressure using the vent valve before removing the lid.
Allow broth to cool before straining the broth through a mesh lined strainer into jars for storage.
Add salt to taste.