Pressure Cooker Bone Broth
I was hesitant about posting how to make pressure cooker bone broth. I have been making pressure cooker bone broth for a couple years. Before that, I used my slow cooker. But, I made the mistake of thinking everyone knew how to make bone broth. Recipes for bone broth are everywhere. I even posted a recipe for pressure cooker chicken noodle soup with bone broth as the ingredient, thinking everyone knew how to make bone broth. I was wrong! I have had several people ask where is the recipe for pressure cooker bone broth? So, I have finally taken the time to put my recipe up for pressure cooker bone broth.
Having a pressure cooker to make bone broth makes this superfood fast and easy. I always save my leftover roasted chicken bones to store in my deep freeze and when I’m ready to make a batch of bone broth I can pull them out. Its a running a joke at my house that you will find bags of chicken feet and bones in my deep freezer. Yes, I actually put chicken feet into my bone broth. Now, I know you are thinking this girl is crazy! Which, maybe I am, but seriously, chicken feet gives the bone broth amazing gelled collagen. The collagen is made of proteins that help form strong bones and helps heal tissue, joints, skin and digestive system. It also helps fight cold and flu and reduces inflammation.
The good news is you do not have to have chicken feet to enjoy the healing power of bone broth. Using a chicken carcass that you have already roasted is perfect. The best part about bone broth is it’s literally a throw and go. I prefer to stuff my pressure cooker with as many carcass bones and feet that I can. If I do not have chicken feet I use about 3 roasted chicken carcasses. Now, the keyword is ROASTED chicken bones. It is important to roast the bones before you put them in the pressure cooker. Roasting the chicken bones gives the bone broth incredible flavor and helps draw out enzymes, minerals (like calcium and magnesium), and collagen. As you pressure cook the bones the broth will soak up the amino acids and antioxidants from the roasted bones. If your bones have not been roasted preheat your oven to 400 degrees an roast for about 30-45 minutes.
Now, for more flavor and vitamins I put vegetables and spices in my pressure cooker bone broth. I always use basic vegetables; carrots, celery, onions and garlic (I like to use organic vegetables) . These vegetables are loaded with vitamins an anti-inflammatory properties. When chopping up the vegetables there is no certain size and no need to peel. Just chop the vegetables and throw into the pressure cooker. I also put apple cider vinegar in the bone broth because it helps draw out even more of the minerals that are packed in those bones. Then I add extra seasonings like turmeric and ginger. I add these because both are anti-inflammatory and help heal the gut even more, which is what my husband needs with having Crohn’s.
Before, you start feeling overwhelmed with all this information PLEASE remember this is YOUR bone broth. Make it how you would like it! That being said the only step that is important here is roasting the bones. You can use bones without meat or with meat on them. You do not have to use garlic, ginger or turmeric. If you like italian parsley throw it in there. If you want lemon put it in there. This is just a recipe to get you started making your own pressure cooker bone broth. Have fun experimenting and enjoy the healing power of this delicious superfood!
Pressure Cooker Bone Broth
- 3 roasted chicken carcasses
- 4 medium sized carrots
- 4 celery stalks
- 2 medium sized onions
- 2 tablespoons minced garlic
- 2 tablespoons organic apple cider vinegar
- 1 teaspoon ground turmeric
- 2 inch piece of FRESH ginger
- 2 bay leaves
- 10 cups of filtered water
- Optional: chicken feet or necks (cleaned and roasted)
- Roughly cut carrots and celery and place into pressure cooker.
- Cut onion in half and place onions in pressure cooker.
- Put minced garlic, organic apple cider, turmeric, ginger and bay leaves into pressure cooker.
- Pour 10 cups of filtered water into pressure cooker.
- Place lid on pressure cooker and lock into place.
- Press chicken/meat button and then press cook time and set for 1 hour.
- When timer goes off press cancel button and hit chicken/meat button again and let cook for another 1 hour. Then do this again for another 1 hour. You will have cooked the bone broth for a total of 3 hours or 180 minutes if using an Instant-Pot.
- When timer has gone off for 3rd time allow the pressure to naturally release itself.
- Open lid and with a large strainer and stock pot start straining the bone broth into stock pot.
- Ladle the bone broth into quart size canning jars.
- Make sure to leave about a 1 inch space for expansion when you place in freezer.
- Let cool.
- Using a label write bone broth with date and you are ready to place in freezer.
If using a slow cooker use same recipe and cook on low for 24-48 hours.