• 2-3 Pasture raised beef bones (A variety is best)
  • 1 yellow onion – course cut
  • 2 medium carrots, roughly diced
  • Water to max fill line in instant pot (I use the 6qt model)
  • 1 tablespoon sea salt
  • 2 tablespoons apple cider vinegar


Load all ingredients into your instant pot. Set on pressure cook High setting for 2 hours.

I started mine in the afternoon. When the pot finished the 2 hour cook cycle and completed the natural pressure release it restarted the pot in the slow cooker setting for an additional 10 hours. I decided that I wanted to strain and cool the broth in the morning so I set the pot to hold it at temperature until I was ready for the last steps. 

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