Add water to about 2 inches above the bones. If you add too much, you may get a very watery broth. Remember you can always add more later to the cooked bone broth, but removing too much water is a total time suck.
Add the apple cider vinegar.
Add other flavorings. I like to use salt, bay leaves, a large onion chopped in quarters, and a carrot or two.
Pressure cook on high pressure for 2 hours. I haven't seen any additional benefits in a 3 or 4-hour pressure cook, so this is the most efficient way to do it.
After those two hours are up, you just let the pressure release slowly by itself. This should take about an hour.
Strain the broth into mason jars using a fat skimmer. Put the broth in the refrigerator overnight. Remove the disk of fat that accumulates on top and discard. Now, you have this briny, tasty bone broth ready to use.
You will likely have a jellied broth and this is perfect. If you don't, you used too much water, or you used bones without a lot of collagen. But don't despair because that broth still has all the benefits of bone broth.
Slow Cooker Bone Broth
Add all of the ingredients to the slow cooker and cook on low for 18 hours minimum and up to 24 hours.
Allow to cool.
Strain the broth into mason jars using a fat skimmer. Put the broth in the refrigerator overnight. Remove the disk of fat that accumulates on top and discard. Now, you have this briny, tasty bone broth ready to use.
You will likely have a jellied broth and this is perfect. If you don't, you used too much water, or you used bones without a lot of collagen. But don't despair because that broth still has all the benefits of bone broth.