About the Recipe
Easy-to-make stock, using a pressure cooker or instant pot.
2½ pounds meat bones
2 medium carrots, chopped
2 celery stalks, chopped
1 onion, skin left on, cut in half
2 cloves garlic, skin left on
fresh herbs, as desired
1 Tbsp apple cider vinegar
1 pinch of whole black peppercorns
1 tsp kosher salt
8 cups water
Place bones in instant pot or pressure cooker, filling it about half full. Add vegetables, herbs, vinegar, peppercorns, and salt. Fill pot with water to about 1 inch below the fill line or 2½ inches below the rim.
Seal the lid on the pot. Make sure the sealing gasket is in place, and set the steam release knob to the "sealing" position (instant pot) or make sure to add the weight on top (pressure cooker).
Cook on high heat for at least 2 hours. For an instant pot, use the "manual" button and set for high pressure for 120 minutes. Once the 2 hours are up, allow the pressure to release naturally, 15-30 minutes. For a pressure cooker, wait for the float valve to drop.
Strain the broth (strainer or cheesecloth) and cool. Once chilled, remove the layer of fat from the top and discard or use in cooking. Broth will keep fresh in the refrigerator for 5-7 days. For longer storage, freeze in 1 cup portions (or whatever portion size your recipe will call for).