Crista's Bone Broth

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F (200°C). Place the bones on a rimmed baking sheet in a single layer.

Step 2

Drizzle with olive oil and toss to coat. This helps develop a richer, caramelized flavor.

Step 3

Roast for 30-45 minutes, flipping halfway through. The bones should be golden brown, and you'll start to smell a deep, savory aroma.

Step 4

Tip: If you’re using meaty bones, you’ll see some browning on the meat, which adds even more flavor to your broth.

Step 5

Once the bones are roasted, transfer them to the Instant Pot, and deglaze pan if needed to get all the flavor into the broth.

Step 6

Add your apple cider vinegar, freezer scraps, herbs (add rosemary, thyme, bay leaves as an option), and salt to the pot.

Step 7

Cover with cold water. Add enough water to cover the bones completely, but make sure not to exceed the max fill line (usually 2/3 of the pot’s capacity).

Step 8

Set the Instant Pot to Manual or Pressure Cook mode for 3 hours on High Pressure.

Step 9

When the cooking time is up, allow the pot to naturally release pressure for at least 15-20 minutes. This gives the flavors more time to develop.

Step 10

Open the lid carefully, and use a slotted spoon or tongs to remove the bones, vegetables, and herbs.

Step 11

Strain the broth: Set a fine-mesh strainer over a large bowl or pot and pour the broth through to remove the small bits.

Step 12

For a clearer broth, strain it twice—once through the fine-mesh and then again through a cheesecloth to catch any remaining particles.

Step 13

Taste the broth and adjust seasoning with more salt if necessary.

Step 14

Allow the broth to cool to room temperature before refrigerating. Once cooled, store the broth in airtight containers in the fridge for up to 5-7 days or freeze for up to 3 months.

Step 15

When the broth cools, you can skim the fat layer off or leave it for extra richness. If you’re planning to use the broth for cooking, you can also freeze the fat for later use in sautéing or frying.