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Home > Pressure Cooker Bone Broth

Pressure Cooker Bone Broth

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FREE RECIPE -- No purchase necessary. Do not click Add to Cart. Simply read, print, or save this recipe. Visit thekitchenwins.com to shop the tools used in this recipe.

Prep: 10 min  |  Cook: 3 hr  |  Serves: 3 quarts

Ingredients

  • 3 lbs mixed beef bones (knuckles, marrow, oxtail)
  • 2 carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 large yellow onion, halved
  • 1 head garlic, halved crosswise
  • 2 tbsp apple cider vinegar (this draws minerals from the bones)
  • 2 bay leaves + 6 whole peppercorns
  • 1 tsp salt
  • Enough cold water to reach MAX line on Instant Pot

Supplies

  • 8-quart Instant Pot or pressure cooker
  • Fine-mesh strainer + large bowl
  • Glass storage jars

Instructions

  1. Roast bones at 450 degrees F for 30 minutes until deeply browned. This step is optional but adds tremendous depth of flavor. Add all ingredients to Instant Pot. Fill with cold water to the MAX line. Add apple cider vinegar.
  2. Lock lid. Set valve to Sealing. Pressure cook on HIGH 3 hours. Allow full natural release, about 30 minutes. Do not quick release -- it affects clarity of the broth.
  3. Strain through a fine-mesh strainer into a large bowl. Discard solids. Cool to room temperature and refrigerate overnight. A thick layer of fat will solidify on top. Remove and discard. The broth underneath will be gelatinous -- that is perfect. Refrigerate up to 5 days or freeze up to 6 months.

The Kitchen Wins Tip: An Instant Pot produces bone broth in 3 hours that would take 24 hours on the stovetop with even better extraction. Shop our tools at thekitchenwins.com

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