Pressure cooker bone broth | Tasty. Nutritious. Magical potion?
I’m going to level with you. At first, I thought boiling, baking, pressure cooking bones with marrow and gritty stuff might be nasty tasting, but I was dead wrong. I’ve grown to enjoy bone broth, just on its own. Slowly warming it up on the stove, taking in the aromas. Pouring a cup or bowl and trying to be in the moment for once. Slow the time down and be grateful. I know…its just bone broth. But like a perfect cup of coffee or tea made in the morning just for you, bone broth has that nurturing kind of magic on you. It’s an ideal opportunity for me time… I mean your time.
Healthy Reasons to drink bone broth
- Helps heal and seal your gut. If you’ve heard of leaky gut, this is your staple food
- Promotes hair and nail growth
- Aids in strong, healthy bones because of how nutrient and minerally dense it is.
- High in Glycine and Proline, amino acids not often consumed enough that fight inflammation, help you sleep, aid in digestion, healing, cognitive function and more…
- Boost your immune system and help fight allergies
Ever hear of Chicken soup when you’re sick or to prevent the flu?
Slow cooker vs. pressure cooker timing
I mean there’s no comparison. First of all, the instant pot does everything the slow cooker does and then some. There’s like seven modes on it. The pressure cooker is up to 75% faster. By making bone broth in a pressure cooker instead of a slow cooker, you’ll have it ready to cool down in the fridge in 3 hours. 4 Qts worth of liquid gold in less time. Win!
What kinds of bones to use?
- The best bones to use are knuckles, joints, feet, and beef marrow bones. Always try to confirm where your grass-fed beef originated.
- Feet are rich in cartilage and gelatin.
- Neck bones are also excellent.
- You can use a whole chicken or turkey carcass.
- Wing’s bones. Just save your dang bones.
How to cook bone broth in a pressure cooker.
Cooking bone broth in a pressure cooker is straightforward. Because the liquid is locked in, you don’t have to worry about much of the water evaporating like a slow cooker. Slow cookers work fine, but you’ll need to slow cook bones for up to 48 hours, versus 2 hrs with a pressure cooker. You won’t need to add fluids to a pressure cooker. More likely you’ll add too much water to the pressure cooker and need to let it condense.
Check out this study they did on different lengths of pressure cooker bone broth. If you want golden brown, longer is not better. We use an 8 Qt Instant pot and have had success with about 2:20 with the whole pot filled. We then let it natural release for 45mins and a manual release after that.
Straining and storing bone broth
Not the most fun part. Straining and cooling the bone broth. You’ll want to get some mesh strainers to get rid of all the rubbish. After I strain everything out and have my liquid gold, I’ll tend to leave it in the stainless steel pot and place in the fridge over night to let the fat accumulate at the top. After I skim about 70% of the fat off, as some fat helps keep the bone broth, I’ll place the bone broth in tupperware or mason jars if you’re concerned about being trendy 🙂
Less is more
It’s all about that nutritious liquid gold. It isn’t a stew, chili or a curry…it’s bone broth. Mostly bones, water, ACV, herbs, roots and a few veggies. Less is more. Focus on the bones people. Plus you’ll be discarding all of the vegetables anyway, so keep it light!
Pressure Cooker Bone Broth
- 3 to 10 lb Beef marrow bones or chicken bone, knuckles, bones of bones
- 3 tbsp Braggs apple cider vinegar
- 8 cloves garlic smashed
- 1 large carrot sliced
- 2 leeks sliced in halves
- 2 small shallots or 1 medium onion Quatered
- ½ cup turmeric peeled and chopped coarsely
- ½ cup ginger peeled and chopped coarsely
- 3 Rosemary stalks
- 6-8 Thyme Stalks
- 3-4 Basil Leaves
- 2 Star Anise
- 2 tbsp sichuan peppercorns
Preheat the oven to 450 degrees. You can blanch or boil your bones first for 20 mins if you like before you brown them in the oven. Place bones on parchment paper and bake for 45 mins turning halfway. They should be brown.
While bones bake, prep herbs, spices, roots and veggies. You can coarsely chop all your veggies. No need to finely chop for bone broth as you’ll discard all rubbish.
We like to layer all herbs, spices and veggies on the bottom of the instant pot.
Add 3 Tbsp of Apple cider vinegar.
Add bones in a Tetris style fashion, adding as many bones that will fit.
Cover the bones with just enough of water.
Pressure cook on high for 2hrs depending on size of instant pot. 2+ hours if full 8qts
Allow 45min natural release. Then cautiously manual release.
Use a wire mesh strainer to discard rubbish. Save your bones in a freezer safe bag. Use again as long as they are not soft.
As soon as possible as to not build up bacteria, refrigerate your liquid gold in the stainless steel cooking pot, mason jars or sturdy Tupperware.
You can quickly mix this bone broth in with other soups, curries, stews, chilies and more.