Pressure Cooker Bone Broth

a stockpot full of onion, carrots, celery

5 from 1 vote

Easy FAST and CHEAP! Making your own bone broth in a pressure cooker or instant pot is so simple to do that you'll wonder why you ever paid so much money for store bought bone broth!

Prep Time5

Cook Time2

natural release25

Total Time2 30

Course: Soup

Cuisine: American

Keyword: pressure cooker bone broth

Servings: servings

Calories: 15kcal

Author: Wendi Spraker

Cost: $5

Equipment

cutting board
knife
pressure cooker
measuring cups and spoons
Stove

Ingredients

2 lbs beef bones
4 quarts water
1 onion
2 heads garlic
3 celery stalks
2 carrots
2 tsp kosher salt
1 tsp 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.

Video

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