Homemade Digestive Broth Using Instant Pot Pressure Cooker

Ingredients

• 3lb beef bones (knuckles, feet, oxtail, or other bone)
• 1 large bunch Swiss chard, spinach, or beet greens
• 1 Tablespoon salt

Instructions

1. Place bones and salt in the pressure cooker pot. Fill with water to the fill line.
2. Seal the valve and cook on high pressure for 90 minutes.
3. Allow at least 20-30 minutes for the pressure to naturally release before removing the lid.
4. Use tongs to remove the bones from the pot, leaving the broth in the pressure cooker.
5. Roughly chop the greens and add them to the broth in the pot.
6. Use the low saute function on the pressure cooker to simmer the greens in the broth uncovered for 30 minutes.
7. Pour broth through a sieve into a clean food safe storage container. Discard leftover bones and exhausted greens.
8. Store broth in the fridge. Skim the tallow fat off the cold broth before serving for easier digestion.
9. Serve warm.

Serving

• Serving size: 1 cup broth
• Yield: 3 quarts (about 12 servings)

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