Go Back
Print

Pressure Cooker or Slow Cooker Bone Broth

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 4-5 lbs meat bones, feet, neck
  • 2 tbsp apple cider vinegar
  • 1 onion cut in half, skin on
  • enough water to cover the bones
  • other vegetables like carrots, celery, garlic
  • fresh herbs like rosemary, thyme, parsley

Instructions

Pressure Cooker

  1. If using chicken bones, put directly into the pot with apple cider vinegar. If using beef bones, roast at 400 for 30-60 minutes until golden brown. Add desired vegetables and fill with filtered water right above the bones.*

  2. Follow the directions on your pressure cooker by placing the lid on and locking it securely. Cook on high for two hours. Strain broth in a colander and allow to cool. Remove fat from top layer. Store in mason jars or silicon molds.

Slow Cooker

  1. Follow first step*

  2. Cook chicken broth for 24 hours. Cook beef broth for 48 hours. 

  3. Strain broth in a colander and allow to cool. Remove fat from top layer. Store in mason jars or silicon molds.