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Bone broth recipe:
2-3 pounds organic grass-fed beef bones
2 stalks celery, cleaned & halved
2 large carrots, cleaned & halved
1.5 tablespoons raw apple cider vinegar or 1/2 cup red wine
1 bay leaf, optional1 onion, quartered with skin on
Filtered water
If you want extra flavor, roast the bones for 10 minutes at 400F. Place everything in the instant pot or pressure cooker and fill wit enough water to reach the maximum line. Pressure cook on high for 3 hours. Carefully release the pressure, I take the pot outside and do this so the kitchen doesn't smell. Strain broth and save bones for another use. Let cool to room temperature, you may have to wait overnight. Store in fridge for 5 days or freeze for 6 moths. Once cooled you need to remove the fat layer on top of the broth. To serve, warm a cup and add a pinch of good sea salt. Enjoy!
Make another batch with the same bones and add two new ones to the pot.
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