Instructions & VIDEO: How to make a pressure cooker bone broth

Unlike a traditional stock, which is crystal clear and nearly free of fat a bone broth actually aims to be cloudy. That’s because with a bone broth you want bits of calcium, collagen, gelatin and fat suspended in the liquid.

Bone broth doesn’t just look different, it’s made slightly differently, too. For example, to get a cloudy broth on purpose we start with boiling water and there is no need for lots of veggies (carrots, celery, tomatoes, etc.). But, you may want to add aromatics (such as garlic, ginger, onions, green onions or leeks) for a more complex flavor.  You can also boost the nutritional and mineral content by adding dried mushrooms (oyster, shiitake and porcini are the most recommended) and even seaweed (kombu is easy to get almost everywhere now) to pack more nutrients in the broth.

If you’ve got limited time and space for making and storing your pressure cooker creations, the bone broth can be used in any recipe that calls for stock. Contrarily, a crystal-clear flavor-concentrated stock can only provide a portion of the minerals and nutrition found bone broth.

Getting the goods
You can use a variety of bones for this broth – the important thing is that they come from quality-raised animals. This means organic, pastured birds and 100% grass-feed beef, veal, goat or lamb. You’ll want to have your butcher chop (or saw) larger bones into smaller chunks, to expose the nutritious marrow and more easily extract the minerals and nutrients into the cooking liquid.

If quality bones are just not sold at your local super-market,  buy “bony” cuts of meat, instead. These include chicken carcasses, wings (also necks or feet), ox-tail, and pork ribs or trotters (feet).

You can also save bones from your previously cooked meals, this includes what’s left after eating a whole chicken, or the bones from a rib dinner and freeze them until you have enough to make a broth.

Larger bones can be used to make broth again, and again until they begin to disintegrate – or become very fragile. They will continue to release nutrients (especially calcium) in consecutive broths but will no longer contribute collagen and gelatin to the mix. Always add some “fresh” bones to the process if getting the broth to gel is important to you.

 

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
6 L or larger none 90-120 min. High(2) Natural

4.8 from 4 reviews
Pressure Cooker Bone Broth
 
Author: 
Nutritional Information
(per serving)
  • Serves: 8 cups (2L)
  • Serving size: 1 cup
  • Calories: 72.9
  • TOTAL Fat: 3.3g
  • Saturated fat: 1.0g
  • TOTAL Carbs: 6.7g
  • Sugar Carbs: 2.1g
  • Sodium: 16.9g
  • Fiber Carbs: 1.0g
  • Protein: 4.9g
  • Cholesterol: 14.9g
Recipe type: pressure cooker
Prep time: 
Cook time: 
Total time: 
The recipe script brings the cooker to pressure three times automatically- that way the cooker is gaining and losing pressure at intervals and bubbles of the boil and constantly tossing the ingredients around in the pressure cooker. This can either be done automatically, using the Instant Pot Smart recipe script, or manually as described below. To make the process less intense, when making the broth without a programmable pressure cooker we only bring the broth to pressure and back twice.
INGREDIENTS
  • 6 cups (1.5L) water
  • 1 teaspoon apple cider vinegar
  • 1 medium yellow onion, peeled and halved
  • 1" knob ginger, sliced into rounds
  • ½ cup (30 g) dried mushrooms, such as shiitake, oyster or porcini
  • 3-4 pounds (1.5-2 kilos) of mixed bones
INSTRUCTIONS
for Instant Pot SMART:
  1. Start the "hip bone broth" recipe script and add the water and vinegar to the pressure cooker.
  2. When the display says "Food" add the bones, onion, ginger, and mushrooms.Add the bones delicately, so you don't splash yourself with boiling water, by inserting half in the water before dropping it in.
  3. Close the pressure cooker and continue the "hip bone broth" recipe script.
  4. When the script is finished and the display says "donE" open the pressure cooker, strain the broth and store.
for Instant Pot DUO:
  1. Press [Saute] button and add the water and vinegar to the pressure cooker.
  2. When the water comes to a rolling boil, add the bones, onion, ginger, and mushrooms.Add the bones delicately, so you don't splash yourself with boiling water, by inserting half in the water before dropping it in.
  3. Close the pressure cooker and press [Manual] and leave for the default time (30 minutes) and pressure (high).
  4. When the program is finished let the pressure cooker go into "Keep Warm" mode for 20 minutes, or until the display shows "L00:20."
  5. Repeat the cooking procedure (Manual Mode default, and Keep Warm for 20 minutes) two more times - for a total cook-and-cool time of 150 minutes.
  6. When the third "Keep Warm" time has gone for 20 minutes, open the pressure cooker, strain the broth and store.
for any other pressure cooker:
  1. Add water and vinegar to the pressure cooker and bring the contents to a boil.
  2. When the water comes to a rolling boil, add the bones, onion, ginger, and mushrooms.Add the bones delicately, so you don't splash yourself with boiling water, by inserting half in the water before dropping it in.
  3. Close and lock the lid of the pressure cooker. For stove top pressure cookers, turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 60 minutes at high pressure.
  4. When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
  5. When the pressure has come down, repeat the above two steps for a second time (pressure cook for 60 minutes at high pressure and open with natural release).
  6. When the second natural release is complete, open the pressure cooker, strain the broth and store.
Notes
Optionally, to de-fat, either use a spoon to remove the fat from the top of the broth, or let cool and store in the refrigerator so that you can remove the solidified fat.

Nutritional information is approximate - it will vary on the quantity of meat and bones used in the recipe.

 

ip-smart recipe script (what’s this?)