Bone Broth

Ingredients

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• cooking spray
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• 2 pounds frozen beef bones
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• 2 carrots, chopped
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• 2 stalks celery, chopped
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• 1 medium onion, quartered
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• 5 cloves garlic, whole
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• 6 cups boiling water
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• 2 bay leaves
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• 1 tablespoon apple cider vinegar
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• 1 teaspoon sea salt
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• 10 whole black peppercorns
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Instructions

1. 1
   Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2
   Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
3. 3
   Roast in the preheated oven until browned, about 45 minutes.
4. 4
   Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot). Add boiling water, bay leaves, vinegar, sea salt, and peppercorns. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5
   Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through the strainer and discard solids.
6. 6
   Allow broth to cool. Remove and discard the fat layer.