I have been making bone broth for a few years now, but I had only used my IP as a slow cooker and that took 16 hours (some recipes call for 24). This was my first attempt at adding this much liquid to my IP, but I trust Michelle at Nom Nom Paleo, (she hasn’t steered me wrong yet). I read through the recipe, and you can cook this at high pressure for 30 to 120 minutes. I decided to try 90 minutes, and it is the best bone broth I have ever made. I have made what I thought was bone broth several times, but it didn’t quite gel as much as this version. I was really pleased with the clean, rich flavor! The Instant Pot proves its value every time I use it. Thanks for reading, enjoy!

Instant Pot Bone Broth – adapted from Nom Nom Paleo

• 2.5 pounds bones – I used chicken
• 2 medium leeks, cleaned and cut crosswise, and rinsed well
• 1 medium carrot, cleaned and cut
• 8 cups of filtered water (I use my Berkey for this)
• 2 TBSP fish sauce

Directions –

Rinse the layers out

All the grit

**Be sure to clean the leeks well – there is grit trapped in the layers.

1. Toss the veg and the bones into the pressure cooker, (mine were frozen). Pour in filtered water and fish sauce. Cover and lock the lid and cook for 30-120 minutes at high pressure.

After some fridge time, it’s perfectly gelled

2. Once the cooking time is up, let the pressure release naturally for 10-15 minutes, then manually release the remaining pressure. Carefully remove lid, and let cool. Strain and store in the refrigerator or the freezer.