This Old Gal

Homemade recipes for Pressure Cookers and Air Fryers.

Pressure Cooker Bone Broth (Stock)

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Pressure Cooker Bone Broth (Stock) is cloudy with bits of collagen, gelatin, calcium, and fat suspended in the soup. Low Carb and Keto, this broth helps to curb the keto flu!

Pressure Cooker Bone Broth

Pressure Cooker Bone Broth (Stock)

Pressure Cooker Bone Broth (Stock)

Save your leftover bones, people!

Pressure Cooker Bone Broth (Stock) is so healthy and simple to make in the Instant Pot, Mealthy MultiPot or Pressure Cooker.

A good Bone Broth Stock/Broth should be a little cloudy.

Bits of calcium, fat and gelatin are suspended in the soup. Don’t fear the fat! So much flavor lives there.

For those following a ketogenic or low carb diet, my Pressure Cooker Bone Broth is an absolutely necessity.

The extra nutrients will help to prevent the “keto flu.”

As pressure cookers easily make clear stock, cloudy can be a bit tricky.

Because the Instant Pot Smart DUO60 can be programed to be under and off pressure to create a boiling motion, the Instant Pot Smart DUO60 can and will make a great cloudy bone broth.

I use the IP Smart’s script to make my bone broth.

That being said, I prefer using my Instant Pot DUO Plus or Mealthy MultiPot or a stand alone Pressure Cooker over the Smart version.

With this recipe the Instant Pot DUO Plus or Mealthy MultiPot will also cook the bones until they crumble into rubble.

I like the Pressure Cooker Bone Broth (Stock) to be rich and dense with flavor.

So I save up bones from various recipes like my Air Fryer Buffalo Chicken Wings, Air Fryer Chinese Salt and Pepper Pork Chops, Pressure Cooker Red Wine Braised Short Ribs and more and then freeze.

Once I have about three pounds worth, it’s time to make Pressure Cooker Bone Broth.

If you start with raw chicken, roast your bones in the oven first.

My husband loves my Air Fryer Rotisserie Chicken recipe, so we always have roasted chicken carcasses saved in the freezer.

Sometimes I make an all chicken bone broth and others, I mix up the types of bones.

This Pressure Cooker Bone Broth (Stock) can be used in most places instead of water.

 

Pile on the Bones, Veggies and Seasonings

Pile on the Bones, Veggies and Seasonings

The key is to cook the bones until they are crumbly, so if you are using an Instant Pot DUO Plus, Mealthy MultiPot or Pressure Cooker, just set the pressure to high for two to four hours and find your sweet spot.

Why Use Apple Cider Vinegar?

Apple Cider Vinegar has so many health benefits.

For Bone Broth, it helps to draw out the calcium and other minerals in the bones.

To make things easier I recommend the Salbree Steamer Basket. Just pop off the handles 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.

 

Cloudy and Perfect Bone Broth

Cloudy and Perfect Bone Broth

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.

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It’s easy to store the broth in your freezer with these 16 oz Reditainer Extreme Freezer Containers.

 

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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.

 

Pressure Cooker Bone Broth (Stock)

Pressure Cooker Bone Broth (Stock)

We also store our broth in 16 oz Ball Wide Mouth Mason Jars, but I prefer the Reditainer Extreme Freezer Containers.

Delicious Recipes Using Bone Broth.

Kitchen Equipment and Essentials

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Here is your handy printable recipe:

Pressure Cooker Bone Broth

Pressure Cooker Bone Broth (Stock)

Pressure Cooker Chicken Bone Broth (Chicken Stock)

4.58 from 7 votes
Print Pin Rate
Course: Soup
Cuisine: All types
Keyword: Chicken Stock, Instant Pot Bone Broth, Pressure Cooker Bone Broth
Prep Time: 5 minutes
Cook Time: 4 hours
Pressure Release: 20 minutes
Total Time: 4 hours 5 minutes
Servings: 10 cups
Calories: 18kcal
Author: Jill Selkowitz

Ingredients

  • 3-4 pounds Chicken Bones Roasted (or bones from other animals)
  • 1 stalk Celery Tops (the leafy part)
  • 1 ounce Dried Shiitake Mushrooms
  • 1 large Yellow/Brown Onion cut in half, with skin
  • 1 Tablespoon Peppercorns
  • 2 inch Fresh Ginger Root
  • 1 Tablespoon Apple Cider Vinegar
  • 8 cups Fresh Water
US Customary - Metric

Instructions

  • 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.
  • Add all ingredients to cooking pot.
  • Lock on lid and close pressure valve.  Cook at high pressure for 240 minutes. When beep sounds, waiting until all the pressure has released and then open the lid.
  • 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.

Storage:

Notes

You can save up your chicken bones in the freezer until you have 3-4 pounds.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

Nutrition

Serving: 0g | Calories: 18kcal | Carbohydrates: 4g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 11mg | Potassium: 84mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0.1% | Vitamin C: 1.5% | Calcium: 1.4% | Iron: 1%

PIN this Pressure Cooker Bone Broth (Stock)!

Pressure Cooker Bone Broth (Stock)

Pressure Cooker Bone Broth (Stock)

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  1. I’ve learned this from other sites… but if you pour directly into the mason jar, the fat will rise to the top to make a natural seal. This should keep your jello good for a few weeks in a fridge. Then I use a fork to remove the fat before use.

    Reply

  2. I read in another article that adding veggies during the whole cooking time makes it taste bad. (yes, also pressure cooking) That blogger recommends adding the veggies during the last hour only.
    Have you tried it both ways? (with and without veggies)
    What are your thoughts?
    Thanks!

    Reply

  3. Just wondering, does it make a difference of the quality of the bone broth if I use the soup function set at 2 hours rather than the manual set at 2 hours?

    Reply

  4. Hello, it’s my first time making bone broth and the bones are still in tact. Do I remove them and use them again or should i do another cycle with this broth.

    Reply

    • Hi Donna~

      Did you cook for two hours? Bones usually crumble after that time. Some people do reuse them. I don’t, but that is up to you.

      Thank you for visiting!

      Jill

      Reply

  5. Since the bones crumble, do you need to strain it to get any large chunks of bones or veggies out of the stock? Or just stir it all together and use? What would the mesh or silicone strainer be used for?

    Reply

    • Hi Joan~

      After cooking, I pour my broth through a strainer into another large bowl, if I am not using the RSVP strainer inside the pot. If I am and I do with smaller batches, I just lift up the strainer basket and all the gunk comes right out, leaving a nice and clear broth.

      Jill

      Reply

  7. Hi Jill,
    Do we have to roast the raw chicken bones before adding it for the broth? Can’t I just use raw chicken bones? Thank you!

    Reply

  10. In the recipe you state to set it for 2 hours, but then the recipe card at the bottom says 240 minutes. Which do you use? Thanks, and sorry if this is a stupid question, I’m a newbie!

    Reply

  11. Thanks so much for the detailed directions and photos. I utilized your link for the freezer containers and they should be here by Friday. I just wished I would have ordered them earlier so I didn’t have to use all my freezer bags. lol

    Reply

  12. Hi haven’t tried yet but soon will. I was looking at your bone broth recipe. I clicked on your link for the 3 qt strainer. I hope that means you get the credit.
    One question though, I hope it will fit my 6 1/2 quart ip. And if so do the handles stay on?

    Reply

  13. Once I defrost my bone broth, how long is it good in the refrigerator for use in recipes during the week?

    Reply

  14. I was wondering…you talk about using chicken bones when doing this. Do they have to be cleaned completely or can there be meat, fat, gristle, skin, etc on the bones still?

    Reply

    • Hi Chad~

      The bones don’t have to be clean at all. Just toss it all in. When you strain, all the junk will remain in the strainer and your broth will be clean. Jill

      Reply

  15. Jill,
    I need your thoughts ASAP. I started your recipe for Pressure Cooker Bone broth this morning. My IP only goes to 120 minutes on manual, then returns to count from 1 again. Do I start it again for an additional 120 minutes as soon as it finishes the first 120 minutes? The recipe calls for 240 minutes.

    Reply

  16. Hi, I have a question regarding where you stated to “bring the cooker to pressure three times up and down”. Do you do this at the beginning only or let it run one complete course of pressure up and natural release and then start a new course of bringing the pressure up and then down and then do it again a third time?

    Reply

  17. Thank you for sharing. I really hope I can recreate your recipe, once I’m not too busy anymore. I’m drinking Au Bon Broth and it’s really good. I love how it tastes just right and it’s organic.

    Reply

  18. You mention that you have had good results using the Wolfgang Puck Pressure Cooker: did you adjust the temperature during the 2-4 hours? I have the “Puck” cooker and will be using it until I can get a new Instant Pot.
    Thank you for the posts and the recipes!
    Kellie

    Reply

  23. Instead of a strainer I use “Soup Socks” that I found on Amazon. They are also reusable. I have a 6 quart Power pressure cooker XL now. Many years ago I started with a couple layers of cheesecloth bundled up with bones and tied at the top in my stock pot. So much faster now with a pressure cooker. When done, I put the bundle in a strainer to drain for a while. I make plain broth with vegetables and pressure cook for 1 – 1 1/2 . For bone broth I use this recipe. Too many vegetables in a bone broth is not tasty.

    Reply

  24. I don’t have one of those fancy new pressure cookers. I am a really Old gal and I have my pressure canner and a pressure cooks that were gifts to me. How would I go about making the broth in my pressure cooker. I would like to make my own broth because I have so many allergies and can’t use what is sold in stores.

    Reply

  25. Never made broth. How many carcasses would make 5 or 6 lbs bones?
    Also there was a question you didn’t answer about better with vegies or not.
    And you strain all the stuff floating, or is some of that good for us?
    Thank you love your site.

    Reply

  26. I make bone broth as often as I have enough bones to do it. After mine has been high pressure for about 3-4 hours, I leave it on warm until the next day……makes it even richer. I am making stick right now an tomorrow will make chicken soup. Have the flu now and need some Jewish Penicillin!!!!!! Works every time☂️☂️

    Reply

  27. I have only one question/thought. In traditional broth recipes you bring everything to a boil and then skim of the foam. I have yet to find an IP broth recipe that’s says to skim. Why is this? I was under the impression that the foam contains toxins and other waste that needs to be removed. Was is your thought on this?

    Great site and good easy recipes btw!

    Reply
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