Bone Broth for Slow and Pressure Cookers

Slow cooker method:

Separate the bones from the veggies by putting them in a double layer of cheesecloth secured with cooking twine. Put bones and vegetables into the slow cooker and top with water and apple cider vinegar until covered.

Place on low for about 24 hours. Check in after an hour or so and skim any film that is on the top. 

When done remove the large vegetables and bones and use a strainer to strain out the bone broth. Season with salt and pepper as desired and serve.

Instant Pot or other pressure cooker method:

If using beef bones, roast them in the oven for about 50 minutes first. 

Place the roasted bones in the pot, and then add the carrot, celery, onion, garlic, bay leaf, salt, and apple cider vinegar. Fill the Instant Pot with filtered water until it reaches about an inch below the max fill line.  Make sure it's high pressure and the valve is sealed.

Select “Manual” and adjust the time to 120 minutes.

If you have a newer Instant Pot and don’t have a manual option, select “Soup/Broth” and make sure the setting is on “High Pressure”.

When cooking time is done, allow pressure to naturally release (this should take 10-20 minutes).

When done remove the large vegetables and bones and use a strainer to strain out the bone broth. Season with salt and pepper as desired and serve.

NOTE: 

To store bone broth, ensure it is at room temperature before you add it to the refrigerator or freezer.