Pressure Cooker Bone Broth (Stock) is cloudy with bits of collagen, gelatin, calcium, and fat suspended in the soup.
Save your leftover bones, people! Pressure Cooker Bone Broth (Stock) is so healthy and simple to make in the Instant Pot.
Laura P., from Hip Pressure Cooking says “a good Bone Broth Stock/Broth is cloudy with bits of collagen, gelatin, calcium, and fat suspended in the soup.” She says that the Instant Pot DUO is perfect for making clear stock, but not “cloudy” bone broth.
I use Laura’s script to make my bone broth. The Instant Pot DUO or Pressure Cooker can still make nice broth, with this recipe and will also cook the bones until they crumble into rubble. Just set your Instant Pot DUO or Pressure Cooker to high pressure for two – four hours.
I like the Pressure Cooker Bone Broth (Stock) to be rich and dense with flavor, so I save up bones from roasted/baked chicken, pork and beef and freeze them until I have about three pounds worth. If you start with raw chicken, roast your bones in the oven first.
My husband loves Rotisserie chicken, so we had three carcasses saved in the freezer and today I made an all chicken bone broth. Last week, it was pork, beef and chicken bone broth.
I used my Instant Pot IP-Smart Bluetooth-Enabled Multifunctional Pressure Cooker for this broth as I like to use the script that came with my IP Smart App, written by Laura P., but the Bone Broth can be made in any Pressure Cooker or Instant Pot. We use this Pressure Cooker Bone Broth (Stock) instead of water, in almost every recipe we make.
The script brings the cooker to pressure three times up and down, so that the ingredients are moving around constantly. I have made Bone Broth in my Wolfgang Puck Pressure Cooker, which also came out great.
The key is to cook the bones until they are crumbly, so if you have the Instant Pot DUO or another Pressure Cooker, just set the pressure to high for two to four hours and allow a 20 minute natural release.
Dump in your bones (mine were frozen), the tops of a stalk of celery, some dried mushrooms, a piece of ginger, a big onion, a shot of Apple Cider Vinegar and cover with fresh water. Laura says the vinegar helps to draw out the calcium and other minerals in the bones. Never do a quick release or you will have broth all over your counter and kitchen.
To make things easier I recommend the RSVP Endurance Stainless Steel 3 Quart Wide Rim Mesh Basket, which can be popped off.
The OXO Good Grips Silicone Steamer is also nice, because you can put your ingredients into the basket inside the cooking pot, without any modification and just remove the basket when cooking is complete.
We also make Chicken Feet Broth for our Tonkinese cats, to pour over their raw food.
I like to put the whole pot in the refrigerator overnight and then remove the layer of fat. Under the fat is rich, gelatinous bone broth.
It’s easy to store the broth in your freezer with these 16 oz Reditainer Extreme Freezer Containers.
Just slap on a Freezer Label and pop them in your freezer for future use and never buy canned or boxed stock or broth again.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- RSVP Stainless Steel Strainer Basket
- Reditainer Extreme Freezer Containers
- Freezer Labels
- 16 oz Ball Wide Mouth Mason Jars
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Here is your handy printable recipe:
- 3-4 pounds of Roasted Chicken Bones (or any other bones you like)
- Tops from one Stalk of Celery
- Handful of Dried Shiitake or Wild Mushrooms
- 1 large Onion, cut in half, with skin
- 1 Tablespoon Black Peppercorns
- 2 inch piece Fresh Ginger
- 1 Tablespoon Apple Cider Vinegar
- 8-10 cups of Fresh Water
- If using raw bones, place on a cookie sheet with a brushing of oil in your oven and roast for 20 minutes at 450 degrees turning until browned.
- Dump everything into the Pressure Cooker pot and start the Hip Bone Broth script on the Instant Pot Smart, or push the Manual Button and set timer for 240 minutes at high pressure.
- Allow a 30 minute natural release and then open the value to make sure all steam has escaped.
- Open lid and remove cooking pot.
- Let cool on the counter for one hour and then put into the refrigerator overnight.
- Remove layer of fat and then store the bone broth into Freezer Containers or Mason Jars.