Bone Broth Your Kids Will Love
Our family has been making this bone broth recipe for years! All the way from introducing solids to every stage thereafter, my kids love this warm drink every time! The secret is to sprinkle a little pinch of salt after you pour a glass and they will chug it! Enjoy nourishing your family!
Equipment
- 1 Pressure Cooker
- 1 Mesh Strainer
- Mason jars or airtight containers
Ingredients
Ingredients
- 3-4 lbs Roasted bones (any animal)
- 3 Carrots
- 3-4 Celery
- 1 Onion
- 5-6 Garlic Cloves
Herbs and Spices
- 2-3 Bay leave
- 1 tbsp Rosemary
- ¼ tsp Whole Peppercorns
- 1 tbsp Apple Cider Vinegar (with the mother)
- Salt to taste
Instructions
- If the bones are raw, this step is crucial for the bone broth to taste good. Roast 3-4 lbs Roasted bones in the oven for 30 minutes at 450℉. If your bones have already been cooked, you can skip this step.
- While the bones are roasting clean and rinse your vegetables.
- Chop the ends of the carrots and celery.
- Cut onion in half.
- Crush garlic.
- Once the bones are done cooking, place them in your instant pot. They will be very hot so you can wait to move them until they have cooled off.
- Add all your remaining ingredients to the instant pot. 3 Carrots, 3-4 Celery, 1 Onion, 5-6 Garlic Cloves, 2-3 Bay leave, 1 tbsp Rosemary, ¼ tsp Whole Peppercorns, 1 tbsp Apple Cider Vinegar, and Salt to taste.
- Add water to the max fill line, don't go past your instant pot's max fill line.
- Place the lid on the instant pot, slide into the lock position, and flip the valve on top to "sealing".
- Select "manual" and set to high pressure, adjust the time to 4 hours.
- It takes about an hour to become pressurized. Allow it to then cook for 4 hours.
- Once the cook time is over, allow it to naturally release pressure on it's own. This will take another hour.
- Once it has depressurized carefully strain the broth. Store it in mason jars or air tight containers. It will be incredibly hot so go about this carefully if you choose to strain it immediately.
- Serving with a little pinch of salt and enjoy!
Notes
IMPORTANT: Avoid touching or moving the instant pot as it builds pressure, while it is pressurized, and while it naturally releases the built up pressure.
STORING
Refrigerator: You can keep bone broth in a sealed container for up to 5 days.
Freezer: If you freeze bone broth it will keep 4-6 months. Consider freezing in silicone cups or ice cube trays, then moving into a zip lock bag once frozen solid.
Canning: This method keeps the longest.
Tried this recipe?Let us know how it was!