Updated: Jun 23
Quick and easy in the Instant Pot
4 lbs of bones (beef, lamb, chicken, fish)
3 Stalks of Celery
1 Large Onion
2 Tsp Sea Salt
2 Tbsp Apple Cider Vinegar
12 Peppercorns, bay leaf, whole garlic head (optional)
Put all the ingredients in the instant pot, and cover with water.
Set to soup mode for 120 minutes.
After 120 mins reset for another 120 mins.
Slowly depressurize and let cool.
Strain through a sieve and store in the refrigerator for 5-7 days.
Can be frozen in large ice cube containers in the freezer to add to soups etc. or as a drink.