Caldo de Huesos en Olla de Presión

Ingredientes

• 2 pounds (1kg) Beef Bones (or Chicken Bones)
• 1 Large Onion (with skin on)
• 4 cloves Garlic
• 2 Carrots
• 2 Celery Stalks
• 2 Bay Leaves
• 1 teaspoon Peppercorns
• 1 Whole Clove
• Fresh Herbs ((Parsley, Thyme, Dill, Rosemary, Oregano))
• 2 tablespoons Apple Cider Vinegar
• Water (about 10-12 cups)

Preparación

1. 1

   Prepare - roughly chop Vegetables and wash Bones.

2. 2

   Fill - place all the ingredients in the Instant Pot and fill water to the MAX line.(usually around ⅔ of the way up on the side of the pot).

3. 3

   Cook - close and lock the lid and set the pressure on Manual High for 90-120 minutes.

4. 4

   Release - allow steam to vent naturally for at least 15-30 minutes, or until the float valve drops. Do not burn yourself as the steam is very hot, and do not open until fully vented!

5. 5

   Double Strain - allow to cool. Strain the bone broth through a colander to remove large pieces, and then through a cheesecloth to remove fine particles.

6. 6

   Remove Fat - using as spoon, skim and excess fat from Broth. Alternatively, gently lay a paper towel over the broth to absorb the fat.

7. 7

   Store - keep refrigerated for up to 5 days. Freeze any extra stock you don't use.