Pressure Cooker Bone Broth
I will admit that I am a late arrival to the bone broth party. I have heard about the benefits of using it for years but never really got into making it until I got my pressure cooker. I love my pressure cookers! I look for recipes to use in them everyday! Today we used both of ours in two meals. Now that is pressure cooker loyalty!
For lunch we cooked whole chickens and then made the follow bone broth. For dinner we made ribs again (I can’t believe that two slabs of ribs can be falling off the bone in 30 minutes)! We are making more bone broth with the rib bones tonight.
Being able to use the pressure cookers for so many things sure makes them worth their investment. Right now I am in love the both the Instant Pot and the Power Pressure Cooker XL pressure cookers. The one difference in them is that the Instant Pot allows the time settings to be changed both up and down and the power pressure cooker XL only allows you to increase the cook time, you can’t cook it for shorter time (you can.. just hit the off button so it’s not a deal breaker).
Making bone broth is easy and so worth the little amount of effort required. You will never use boxed or canned broth again!
Bones (2 to 3 pounds) – If using fresh beef, pork or lamb bones bake off in 350 degree oven for about 30 minutes to enhance flavors
1 Onion – quartered
4-5 carrots (or a handful of baby carrots) – roughly chopped
4-5 stalks of celery – roughly chopped
1 Tablespoon salt
3 Tablespoons apple cider vinegar
Filtered Water to cover
Arrange bones in the pressure cooker liner
Place vegetables on top of the bones
Sprinkle Salt over vegetables
Pour in water and add apple cider vinegar to cover the bones
Let the pressure cooker sit for about 30 minutes. This allows the vinegar to start breaking down the bones.
When ready to start the cooking process, lock the lid in place making sure to engage the locking pin and set the vent button / knob to seal
Depending on the type of device you are using, either press the soup or manual (select low pressure) and adjust the time to 120 minutes
Once the cooking time is complete, turn off or unplug the unit and allow the pressure to release naturally (about 10 minutes)
Strain the broth and discard the bones. Most recipes tell you to discard the vegetables because of the chance of small bones being mixed in with them. My crew loves the carrots cooked in the broth but I will say to use caution if feeding to little ones.
Keep broth in mason jars in the refrigerator (for up to a week) or freeze in cubes until needed.
I like to freeze the broth in an old ice cube tray. Once frozen, drop the cubes into a baggie until needed for another dish. Fresh broth is wonderful for cooking rice or noodles. It really adds a ton of flavor!