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.
The Secret
When I developed this custom recipe for Instant Pot, I wanted the contents to always remain in motion – to do this the Instant Pot SMART script brings the cooker to pressure and loses it at various intervals (see the “any other pressure cooker” instructions). This breaks the “equilibrium” between super-heated bubbles in boiling liquid and the steam above them that prevents them from breaking to the surface that usually happens during pressure cooking.
Each time the equilibrium is broken, the contents simmer lightly and some-what stir the ingredients inside.
| Pressure Cooker | Accessories | Pr. Cook Time | Pr. Level | Open |
|---|---|---|---|---|
| 6 L or larger | none | 90-120 min. | High(2) | Natural |
(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
- 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
- Start the "hip bone broth" recipe script and add the water and vinegar to the pressure cooker.
- 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.
- Close the pressure cooker and continue the "hip bone broth" recipe script.
- When the script is finished and the display says "donE" open the pressure cooker, strain the broth and store.
- Press [Saute] button and add the water and vinegar to the pressure cooker.
- 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.
- Close the pressure cooker and press [Manual] and leave for the default time (30 minutes) and pressure (high).
- When the program is finished let the pressure cooker go into "Keep Warm" mode for 20 minutes, or until the display shows "L00:20."
- 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.
- When the third "Keep Warm" time has gone for 20 minutes, open the pressure cooker, strain the broth and store.
- Add water and vinegar to the pressure cooker and bring the contents to a boil.
- 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.
- 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.
- 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).
- 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).
- When the second natural release is complete, open the pressure cooker, strain the broth and store.
Nutritional information is approximate - it will vary on the quantity of meat and bones used in the recipe.
Oh my gosh,, I just came upon this posting today! I’ve been hearing about bone broth for a long time,,,, and how to cook it, but never gave my IP a 2nd thought on it. AND,,,, it’s bringing memories back. My mother and grandmother always made a dish now and then called Ptcha. Think of it as a meat aspic. This is the perfect way to do it! Now to find a butcher out where I am to get some cow feet! Here’s the Wiki on it, http://en.wikipedia.org/wiki/P%27tcha
It was always eaten cold,,, my mom had cloves of garlic studded through is along with hard boiled eggs cut up/sliced,,, some carrots that were cooked,,, along with any meat that came off of the feet.
Definitely made a refreshing snack/light meal for warmer weather,, and now with my pressure cooker, the perfect way to make it!!
And by the way Laura,, I love your Hip Pressure Cooking book! I had won a copy of it from Goodreads. Love, love, love it!
Nancy
Your recipes for bone broth indeed timely. Yesterday, an article in the New York Times indicated that bone broth has become so popular that it has generated two new restaurants that have bone broth as their theme. Also the article discusses the origins of bone broth and its popularity in the Paleo diet.
Here is the link for the article:
http://www.nytimes.com/2015/01/07/dining/bone-broth-evolves-from-prehistoric-food-to-paleo-drink.html
What an interesting article and great read -it was great to see Michelle Tam from Nom Nom Paleo profiled in it, too. Thanks for sharing!
Ciao,
L
I made this last night in my Instant Pot Smart without the script because no iPhone.
I went through the steps 4 times as it seemed there was still flavour in the onion and mushrooms and lots of meat still on the bones.
So I took it out and strained it but may put the bones and stuff back in for another whirl.
Tastes delicious and I am pleased but reducing it a bit farther as it isn’t really gelling.
One thing I noticed is that the shitake mushrooms rehydrated perfectly even the stems. I will rehydrate them in the pressure cooker perhaps next time I am making dim sum or steamed buns.
Thanks for the detailed instructions.
Helen
Tried this last night in my new Instant Pot Duo and made a rookie mistake (I’m new to the pressure cooker world). I went to sleep after the last “manual” mode and left the pressure cooker on “keep warm” overnight. I woke up to a burnt gelatinous mess. Oops. I guess “keep warm” also means “keep cooking.”
I’ll try it again and make sure to finish it before I go to sleep!
I followed the bone both recipe exactly and didn’t fall asleep, however when I opened the pot after the 3rd cycle all the both was gone and the bones were sticking to the bottom of the pot.
I had about 3lbs of bones and six cups of water. I added fresh water and I’m slow cooking it. I don’t think I’ll try it again unless I know what I was doing wrong.
Irma, It sounds like all of the water evaporated (which is absolutely NOT normal) was the valve on the lid set to sealing? Or was there steam coming out of anywhere else in the pressure cooker?
Ciao,
L
Is it necessary to roast the bones before placing them in the pressure cooker?
No, you don’t have to. When making pressure cooker stock, we recommend lightly browning the bones/meat directly in the pressure cooker for additional flavor without having to turn on the oven and using a whole bunch of energy just to brown bones!
http://www.hippressurecooking.com/pressure-cooked-chicken-broth-lesson-6-making-chicken-stock-in-the-pressure-cooker/
Ciao,
L
I have read that when making bone broth it is important to start with cold water in order to get the most collagen out of the bones. Would it work to bring bones and cold water to boil with the saute function on the Instant Pot, and then reset it to pressure cook?
That is what I recommend for making a stock (http://www.hippressurecooking.com/pressure-cooked-chicken-broth-lesson-6-making-chicken-stock-in-the-pressure-cooker/) you can try combining the two methods – let us know how it turned out!
Ciao,
L
I’m curious why we need to do manual 30 mins + keep warm 20 three times. Defeats the idea of set it and forget it. I assume it is because manual is too much pressure/too hot to do for an hour and a half but could we just leave it on manual for 90 mins or so and get the same results? By the way I did it your way and it turned out PERFECT! Just checking if we can leave it for awhile rather than resetting 3 times. Thanks!!
The idea is to keep the contents of the cooker in motion – so the pressure cooker is spending most of its time gaining and loosing pressure. It ensures that while the cooker is not at pressure the contents are actively boiling (with bubbles breaking to the surface). The recipe was written to show off the SMART’s programming abilities – and then adapted to other models/pressure cookers and that’s why it’s not “set and forget” for all pressure cookers.
Your way you’ll still get stock, but it will be less cloudy – try it and come back to let us know how it turned out.
Ciao,
L
I have made this 3 times without the app.
I am sure the app is a set and forget thing but even without it I appreciate the fact that (for me anyway) I have had very clear stock with no skimming. I actually repeat the cycle 4 times.
I sure wish they would come out with an Android app, but not holding my breath.
Helen
I’ve now tried this four times in my Instant Pot Duo, and by the end of the recommended 150 minute process (which takes substantially more than 150 clock minutes, as it takes a while to get up to pressure, then 30 minutes at pressure), there is no liquid left in the pot. There’s approximately 1 cup of liquid left if I do a 100 minute (two cycle) process instead. I do add the 6 cups of water at the beginning, and don’t open the pressure cooker during the process.
Any ideas on what could be going wrong? A lot of steam comes out, even with the lever set to “sealed,” but that’s been my experience cooking anything in the Instant Pot Duo.
Thanks!
Jennie, your pressure cooker should definitely not be evaporating so much liquid nore steaming during the whole pressure cooking process. Try doing a test with two cups of water and pressure cooking it for 10 minutes on manual mode.
Before you begin, take a look at the lid and look for the hole with the silver button that is supposed to come up to pressure – does everything look aligned in there? Is the metal edge on the inside lined-up with the plastic on the outside? If it’s not you’ll notice (and you’ll need to ask Instant Pot for a new lid).
Next, pull off the little oval basket that covers the valves under the lid does everything look ok there? Sometimes the little silicone “flanges” might get stuck into the edge of this basket and prevent the lid from sealing completely – so be sure to check for that and make sure the basket is aligned properly when you put it back on.
Also, make sure that the gasket (the silicone ring) is securely placed in the lid – the open edge should be around a metal circle.
OK, now add the water and start the cooker to 10 minutes on manual mode.
While it’s coming up to pressure it would be natural for it to steam from the valve. When the cooking time begins to count down is there still steam coming out? Where is it coming from? Is the silver button on the lid up?
Let me know how it goes.
Ciao,
L
There should be very little or no steam coming out after it reaches pressure.
There is a video at the bottom of this page that might help.
http://instantpot.com/faq/instant-pot-help-video/
Helen
Thanks for the fast and helpful reply! That’s interesting. I might try once just 100% cooking just to see. I also might get a SMART to try it out. Sounds cool. I just got a DUO so just starting out with pressure cooking! Excited so far!
Jennie2 I did the 150 min process with little to no loss of liquid. The pot was still full. My broth was delicious and gelled nicely. Steam only comes out for a short while.
Helen I left mine on keep warm over night too with no problem.
My Duo was filled to the brim (well the line) with water and about half full of bones. So I only ended up with about 3 liters of broth because the bones took up so much space. I did 150 mins and then removed the 3 liters and filled it again and did it again (hence the overnight warming) and got another 2.5 liters (I didn’t fill it all the way this time)
You don’t really need too many bones per batch – just a couple of large pieces should do it for a full pot. ; ) Save the others in the freezer for a next batch – and put them in the boiling water frozen.
Ciao,
L
I’m still a pressure cooker novice. I’ve made broth in my Instant Pot Duo since the day I got it but I wasn’t thrilled until I read this. The procedure I used was all wrong!!! Now it is perfect!!! I freeze the broth in one cup containers for soups, stews, etc. Ironically, I bookmarked this page soon after I got the pressure cooker and just read it about a month ago…
Thank you Laura
Hey there,
I just tried this with my DUO instant pot using the DUO instructions, my broth is still really light in color and flavor. I’m used to making bone broths in a slow cooker on low for 48 hours to really get a dark nutrient dense color. Do you have any advice for getting the equivalent results with the pressure cooker methods?
thanks!
Katie, It shouldn’t be “really light”. Did you use all of the ingredients listed and leave the skin on the onions? Both of these, as well as some meat on the bone and exposed marrow will contribute to the color. Re-using bones for a second or third batch will also give you a lighter result.
If you did everything as written, and are still disappointed with the results, you could always run it on Slow Cooker mode.
Ciao,
L
Turkey bones galore ! I followed the method for the duo, also fell asleep in warn setting & had to work the next morning. I put pot covered in refrig & found jelled bones when I got home. I set pt to cook for soup & strained…yum! Lots of broth. I removed meat & found some small bones consistency of sardine bones! Poured liquid into large pickle jar & will remove fat tomorrow after work. I am looking forward to adding additional items to the broth…like some frozen kale from my garden etc. I didn’t have mushrooms when I made, added ginger, turmeric root, onion, garlic and dried chili pepper. Broth smells delicious! Thanks for such a fun recipe, I have 3 more batches of turkey bones to make…I will freeze and share with family members. You can’t reuse theses bones.
Sandra, your bone broth looks fantastic, thanks for sharing a photo!
Ciao,
L
Is it possible to make fish bone broth in a pressure cooker, and if so how long would the cooking time be and what pressure ( I have an electric one)?
Thank you!
Lisa
To make a fish stock just pressure cook bones/heads/scales/shells for 6 minutes plus natural release. You can find the timing for this or any other ingredient in the Cooking Time Chart. You can either click on “Cooking Times” in the main menu for this website at the top of the page or go directly there by following this link:
http://www.hippressurecooking.com/pressure-cooking-times/
Ciao,
L
When I’m running this script now … curious to see the result.
I couldn’t tell by looking at the script whether the IPS will turn off when it’s done, or change to keep warm?
All of my scripts turn off the Instant Pot when they’re finished.
Ciao,
L
Hi, I have made your bone broth recipe once before in my regular stove top pressure cooker and it was fabulous! I have a brand new Duo Instant Pot and wondered if I pitch in FROZEN chicken bones if that changes the cooking time? Or does the Instant Pot just know to adjust the time? I’m hoping you can let me know today as I intend to make it soon :-) Thanks so much!!
What Greg, said. : )
Basically, for stocks you’re already purposefully “overcooking” the meat & bones already. There is no danger of having undercooked meat.
Ciao,
L
The ip doesn’t know that you are putting in ice cubes. If you are using one of the presets you will need to adjust time yourself. If you work the same way Laura does, simple add a little time to the high pressure setting.
How much time depends how they are frozen. If they are in one big lump or are separate pieces. A big lump will need quite a bit of extra time. If they are separated into individual pieces then the extra time it takes to reach pressure will probably be all the time adjustment you need.
More details here: http://www.hippressurecooking.com/how-to-pressure-cook-frozen-meat/
I use a stove top for stock and when I cook frozen carcasses (usually) I tend to hack them apart with a heavy duty cleaver before tossing them in.
Remember you can always close the lid and cook it some more if it is not up to scratch when times up.
I understood that the vinegar in bone broth was to help leach out minerals from the bone. And for slow cooker bone broth we were to add the vinegar to the cold water and the bones…That allowed the vinegar to leach from the bones as the water heated up… So my question I guess is why are you suggesting we boil the water first then add the bones?
There are different ways to making stock/broth. Starting with a boil, vs. a cold start, is a way to guarantee a “cloudy” broth. The boiling does not interfere with the vinegar and its function in the broth. Vinegar is actually more effective at doing what it does higher temperatures.
Ciao,
L
OK just checking if people save all bones including the ones someone put in their mouth? I find this sort of gross but I guess i would not mind it if they came from my mouth. lol. sorry for the stupid question but wanted to see if anyone does this or they use strictly bones that were left over while cutting up chicken etc.
Personally, I do. Pressure cooking at high pressure for at least 30 minutes kills just about anything that could be on those bones so I wouldn’t be worried since this recipe pressure cooks the bones for HOURS!!
What you do in your kitchen, stays in your kitchen. ; )
Ciao,
L
My first try was a success using oxtails. The flavour was unbelievable and it was easy to skim the fat off when chilled. I would eat with dinner as a side, or in the morning in a coffee cup.
I have an iPad, what is the name of the app exactly, I do not seem to be getting the right thing and I don’t want to waste $$ on the wrong app. thank you
The Instant Pot SMART app is free, you can download it from the link here:
http://www.hippressurecooking.com/smartcooker/
Ciao,
L
Hi,
Would the contents inide the bone come out at the end of the process?
For me the bone remains intact though soft and i can see the brown content inside the bones still intact?
I thought this had to come out and makes the broth nutrient rich?
can you please let me know
Hi,
Do the contents from inside the bones come out into the broth by then dof the 150 mt? In my pot, bones are soft but intact and the contents inside still remains inside the bones. Do I need to pressure cook it till it mixes up, to get the full nutrients onto the broth?
Thanks,
Diane
It depends on the kind of bone, it’s size, cut and the cooking time – for the most part the contents will turn to jelly (think osso buco) but I’ve had a few bones with a very tough center that was still “bony” even after the bone broth. The nutrients in the broth come from both the inner and outer-part of the bone so as long as its cloudy and flavorful you’re all set!
Ciao,
L
I made this bone broth on Friday using the turkey carcass from Thanksgiving. This is another winning recipe. I can’t believe the flavor – for the broth I only used the carcass, onion and dried mushrooms. After it was strained, I gave a cup to my sick son and he loved it! It felt really good on his throat.
I used the rest of the broth to make turkey and vegetable soup: About 4 cups of chopped veggies (turnip, rutabaga, asparagus, green beans, mushrooms, carrots), 2 fresh bay leaves, some fresh thyme, two crushed garlic cloves, Weber’s garlic and herb seasoning and Montreal steak seasoning. Poured all of this into the broth, brought to a boil and then simmered for 45 minutes. At the 35 minute mark I added the turkey I’d pulled from the carcass after making the broth (just under 2 cups). I garnished with shredded Gruyere and croutons. Oh, my goodness! It was probably one of the best soups I’ve ever made. My family LOVED it! We finished it up in two days and they were all bummed it was gone. I attached a picture.
Now I’m making another broth, this time with the rib bones of a prime rib from last Christmas, oxtail and pork hocks. I will use the same vegetables and seasonings as I did for the turkey soup, but I’m sure the flavor will be a bit different. I’d previously seasoned the rib bones.
Anyway, such a wonderful base recipe. I will never throw bones away again. Thank you for this amazing recipe!
There is celery in there too!
So glad it turned out well for you – and what a delicious turkey soup recipe you made! Unfortunately, the picture didn’t attach. Please leave another comment and try again.
Ciao,
L