EASY, FAST, super flavorful and AFFORDABLE! Why wouldn't you make your own pressure cooker bone broth?
Pressure Cooker Beef Bone Broth
Meaty, perfect and so EASY TO DO! Let's just say its FAR more affordable as well!
Have you looked at the grocery store prices for bone broth?
I mean, it's delicious but you pay for that too!
Ever wonder how to grill chicken wings?
What Is Bone Broth?
A bone broth (sometimes called a stock) is made from boiling bones with a bit of meat still attached and vegetables to impart the flavors and qualities of the food to the liquid.
The liquid is then used as a base in soups and stews and is used to give flavor to other dishes as well.
There are MANY uses for pressure cooker bone broth.
Here's What You'll Need
- Beef Bones
- Water
- Salt and Pepper
- Veggies: Onion, garlic, celery and carrots.
Here's How It's Done
- Place the bones into a stock pot.
- Cover with water (you'll want to use at least 4 quarts of water).
- Add the veggies and seasonings.
- Place the lid on the pressure cooker and bring to full pressure for 2 hours.
- Allow a natural release.
- Strain the contents (or dip the broth from the top) and use the broth.
How Can I Use My Bone Broth?
There are lots of ways to use bone broth, but these are my favorite ways...
- In soups and stews instead of adding water, add the bone broth.
- Use as the liquid for ramens or in any dish where adding broth instead of water would add flavor.
- Broth instead of water when making grits or mashed potatoes as a side dish for a meat like pot roast.
- Drink as is when sick.
Equipment You May Need for This Recipe
Pressure Cooker - This recipe will work with either a standard stove top pressure cooker, and electric pressure cooker or an Instant Pot. Here are links to several on Amazon.
If you click the photo you'll go through to Amazon where you can compare prices. I am an Amazon affiliate and will earn a commission if you purchase through this link, so Thank you! The commission does not change your price at all.
A Good Knife is essential to all Kitchen projects, here are a few good ones (at various price points)...
Frequently Asked Questions (FAQ's)
Yes, you can! Simply place into a freezer safe container, remove as much air as possible. Seal. Label and freeze up to 6 months.
It will keep covered in the fridge up to 5 days. Don't leave out at room temp for more than an hour.
Yes you can! Refer to the Ball Canning Book or the USDA for canning instructions.
Bone broth does have nutrients in it that other liquids used for the same purpose may not have.
Tips and Tricks
A perfect bone broth is a thing of beauty! Everyone loves a clear and flavorful soup and here are the things you need to know.
- Use bones that have marrow if you can. The marrow adds flavor and some thickness to your stock.
- There's no need to use fresh whole veggies, unless you just want to. Keep a large zip top bag in the freezer and as you cut the tops off of onions, carrots and celery, add those to the freezer bag. When you are ready to make stock, simply dump those into the water. They definitely don't have to be pretty!
- Leave the skin on the onion when you put it in the stockpot. The onion skin imparts a nice color to the broth and you aren't going to eat it anyway. The same goes with garlic.
- When you buy celery, buy the kind with tops. The tops have a ton of flavor for this purpose and you can freeze them simply enough to save for these projects. Often the kind with tops is a little more affordable too!
- Salt is the number one thing you will have to be on alert for in this recipe. Without enough salt, broth is SO bland and just plain yuck. You'll feel like you are adding too much salt, but it takes a lot to make it taste right.
- If you know someone who purchases a whole cow for the freezer (or even part of the cow) the soup bones are often included and a person will likely have a couple of bags of these. Maybe you could offer to make broth in exchange for the bones?
- After removing the lid of the pressure cooker, do not disturb the ingredients in the bottom of the pan, this is how you have the clearest possible broth.
- If you do not want fat in your broth, pour off the broth to keep it clear and then allow it to fully cool. The fat will float to the top and harden and you will be able to remove it with a spoon.
If You Enjoyed This Recipe, You Might Also Enjoy...
Watch Pressure Cooker Bone Broth
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Pressure Cooker Bone Broth
Ingredients
- 2 lbs beef bones
- 4 quarts water
- 1 onion
- 2 heads garlic
- 3 celery stalks
- 2 carrots
- 2 teaspoon kosher salt
- 1 teaspoon pepper
Instructions
- Add all of the ingredients to the pressure cooker. Apply and lock the lid. Place on the stove on medium high heat until the cooker pressurizes.
- Reduce the heat to medium low and allow to pressure cook for 2 hours.
- Turn the burner off and allow the cooker to come to room pressure via natural release.
- Remove the lid and pour off the clear liquid at the top or dip it out with a ladle. Do not disturb the contents in the bottom of the cooker as this will make your broth cloudy.
- You can strain the broth through cheese cloth or a fine strainer to remove any debris you may find (it won't hurt you, it just looks less appetizing). If you do not want fat in your broth, allow it to cool in the fridge and then remove the fat that accumulates at the top with a spoon once it is completely cool.
Notes
- Use bones that have marrow if you can. The marrow adds flavor and some thickness to your stock.
- There's no need to use fresh whole veggies, unless you just want to. Keep a large zip top bag in the freezer and as you cut the tops off of onions, carrots and celery, add those to the freezer bag. When you are ready to make stock, simply dump those into the water. They definitely don't have to be pretty!
- Leave the skin on the onion when you put it in the stockpot. The onion skin imparts a nice color to the broth and you aren't going to eat it anyway. The same goes with garlic.
- When you buy celery, buy the kind with tops. The tops have a ton of flavor for this purpose and you can freeze them simply enough to save for these projects. Often the kind with tops is a little more affordable too!
- Salt is the number one thing you will have to be on alert for in this recipe. Without enough salt, broth is SO bland and just plain yuck. You'll feel like you are adding too much salt, but it takes a lot to make it taste right.
- If you know someone who purchases a whole cow for the freezer (or even part of the cow) the soup bones are often included and a person will likely have a couple of bags of these. Maybe you could offer to make broth in exchange for the bones?
- After removing the lid of the pressure cooker, do not disturb the ingredients in the bottom of the pan, this is how you have the clearest possible broth.
- If you do not want fat in your broth, pour off the broth to keep it clear and then allow it to fully cool. The fat will float to the top and harden and you will be able to remove it with a spoon.
Nutrition
I've been praying for the sick a lot lately (I bet you have too, considering what I've seen in the news about how many people are sick at the moment). Anyway, it made me consider all of those who are dealing with illness and other issues.
It reminds me that the Lord can heal with just a thought.
Matthew 8:16
That evening they brought to him many who were oppressed by demons, and he cast out the spirits with a word and healed all who were sick.
Star says
Thank you for this recipe. God bless you! I don't own a instant pot only a stove pressure cooker and I have been looking for a recipe for beef bone broth using a pressure cooker. Thank you so much!
Wendi Spraker says
Hi Star, I have only recently acquired an instant pot and actually prefer my old stove top version but it died and I couldn't be more sad about that. They don't even make the one I used to have anymore!
Wendi J Spraker says
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