The easiest bone-broth you'll want to make again and again. Drink it on its own for a filling and flavorful snack or make as a base for your next favorite soup recipe.
1fresh handful of each herb: parsley, thyme, and dill
1large yellow onion, peeled and cut in half.
2medium unpeeled carrots
1medium to large unpeeled parsnip
1large celery stalk
4unpeeled garlic cloves
2teaspoonssea salt
1teaspoonwhole black peppercorns
2bay leaves
2quartswater
½small lemon squeezed into pot. No need to strain for seeds and pulp!
Instructions
Put all ingredients in the Instant Pot, cover with the 2 quarts of water and lemon juice.
Set the timer on the manual setting for 40 minutes. Allow for a 20-minute natural release.
Remove the insert of the Instant Pot and let it cool on a trivet until the pot has cooled down enough to handle well.
Using a strainer spoon, remove as much of the solids as you can. Discard as they have been pressurized to remove all flavor and fat.
Pour broth into a large bowl or pot over a colander or fine mesh strainer. Allow the broth to cool in a bowl or divide into jars and set on countertop uncovered until completely cool to the touch.
Once cooled, put lids on jars and refrigerate for up to 4 days.
If you prefer broth with less fat, once cooled, the layer of fat at the top can easily be removed.
To freeze, leave at least 1 solid inch of room from the top of a wide-mouth jar. Refrigerate for at least a day before putting it into the freezer. It can be frozen for up to a year in a deep freeze. I do 6 months in my refrigerator freezer compartment.
For the stovetop method, put all ingredients in a large stockpot, making sure water covers the vegetables, and let simmer for 4 hours or more. Make sure you have a measuring cup of water nearby to add water by the 1/2 cup if the liquid starts to cook down too fast. You should be able to keep ingredients submerged when pushed down.
Notes
For the stovetop method, put all ingredients in a large stockpot, making sure water covers the vegetables, and let simmer for 4 hours or more. Make sure you have a measuring cup of water nearby to add water by the 1/2 cup if the liquid starts to cook down too fast. You should be able to keep ingredients submerged when pushed down.