Pressure Cooker Bone Broth

Pressure Cooker Bone Broth (Serves 15)

Sipping a cup of bone broth on a cold night is deeply satisfying. Bone broth is good in terms of taste and the useful vitamins, minerals, gelatin, and collagen it brings to our bodies. NomNomPaleo inspired me to look at bone broth, first with her recipe for slow cooker bone broth and then her own pressure cooker bone broth. I am sharing my recipe with you after making my third pot. I think I have found the secret to good bone broth – canned anchovies! You might think anchovies an odd choice, but anchovies completely disappear when heated and leave behind a great salty, nutty flavor that adds depth to the bone broth.

After experimenting with including vegetables, I am now making my bone broth with bones, spices, anchovies, and water only. I have been making bone broth with whatever mix of bones I have in the freezer. After eating a meal, I save the bones in a 1-gallon freezer bag – chicken, beef, pork, lamb, turkey, etc. I don’t sort my bones, so my flavor varies depending on the quantities of the different bones I have saved. I used my last bone recently, so may have to ask my butcher for bones to make my next pot of bone broth.

Prep and cook time: 75 minutes

Ingredient list:

Enough bones to fill pressure cooker about half full
1 2-ounce can of anchovies
2 or 3 bay leaves
1 teaspoon of salt
1 teaspoon of garlic powder
1 teaspoon of red chili powder
1 teaspoon of ground coriander

Directions: Add bones to pressure cooker (mine are typically frozen). Add the anchovies, bay leaves, salt, garlic powder, red chili powder, and ground coriander and then fill the pot two-thirds full with water. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 60 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Pour contents of pot through a screen colander into a glass storage container. I typically have to use two containers to catch all the bone broth. After pouring out all the liquid, let the bones in the pressure cooker cool and then discard them.

Notes: You can heat bone broth up and drink it by the cup or use it in any recipe that calls for chicken or beef stock. Bone broth is good for almost a week in the refrigerator. If you haven’t used it all inside of a week, throw out the leftovers. My wife doesn’t share my enthusiasm for bone broth, and since I am making it in big batches, I can’t always drink it all.

Thawing bones is not necessary before cooking in a pressure cooker. Bones thaw as the pressure cooker moves up to high pressure and cooking time is counted after high pressure is achieved. The bone broth might be ready after just 30 minutes, but I have been giving it 60.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com (check it out in my “Store.”) After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

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10 Responses to “Pressure Cooker Bone Broth”

  1. Does it matter that the bones are not organic or grass fed?

    • Tom Denham says:

      Yes. The healthier the animal, the more good you can cook out of the bones. That said, bone broth from conventional bones is better than no bone broth at all.

  2. Christine says:

    Hi there! I’d just like to add that you needn’t throw out leftover bone broth at the end of the week like you indicated in your article. What a waste! According to Julia Child, broth that is not used up in three days can be heated to boiling, recooled, and then used as if fresh. Supposedly, this process can be done indefinitely until all broth is used up in its entirety. In fact, I’ve never left a batch of broth in the fridge longer than four days without reboiling, just in case. Although I have used this method to extend my broth’s lifespan to two weeks!

    • Tom Denham says:

      I’m not sure I would do that, but it’s good to know.

    • I do a lot of Chinese cooking – there is a cooking principle called “master sauce”. Basically, you start a broth and boil it every day, adding bones or meat or vegetables, taking out what you need for your dishes, and just going on.

      This can go on for years!
      I have reboiled daily myself for weeks and never had a problem – and I am quite sensitive when it comes to spoilage :-)

  3. Why don’t you just freeze what you’re not going to use? I like to always have a good supply in my freezer (like if I come down with something), and it’s pretty easy to heat up and defrost quickly.

    • Tom Denham says:

      I appreciate that freezing and then thawing food later is a good idea, but I’m weird about it. I don’t know why I don’t feel comfortable with it, but I almost never freeze anything.

    • Do you skim off the fat before using?

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