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)
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
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
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.
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
- Instant Pot Smart DUO60
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Salbree Steamer Basket
- Reditainer Extreme Freezer Containers
- Freezer Labels
- 16 oz Ball Wide Mouth Mason Jars
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Here is your handy printable recipe:
Pressure Cooker Bone Broth
Pressure Cooker Chicken Bone Broth (Chicken Stock)
Print Pin RateIngredients
- 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
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:
- We use Freezer Containers or Mason Jars to store our Bone Broth.
- For smaller portions, we also store our broth in large Silicone King Cube Trays.
Notes
Nutrition
PIN this Pressure Cooker Bone Broth (Stock)!
Pressure Cooker Bone Broth (Stock)
When do you strain the broth?
Thanks for this recipe. Just wondering how big is one serving?
Can bones be mixed? Such as chicken and beef? Or must they be cooked separately?
If you check the recipe, I talk about it and any can be used. Enjoy. Jill
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!
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☂️☂️