Electric Pressure Cooker Bone Broth
I have been making bone broth in a crock pot since I learned what bone broth is and its health benefits. A friend recently told me that I could make the same healthy, beneficial bone broth in 3-3 1/2 hours in an electric pressure cooker. I put it on my Christmas list and Santa delivered!
The reason chicken broth is given to you when you are sick is it is an easily digestible, nutrient rich liquid. It’s also good for your hair, skin, nails, joints because of the amino acids that you need in order to produce collagen.
Quality ingredients
I think it is always best to make it yourself. The stuff you buy in the store usually has some sort of sugar added to it, may not have the highest quality ingredients and possibly processed on equipment that has processed gluten, soy or grains.
I use organic produce and pasture raised, grass-fed beef bones. Chicken bones from chickens that are not fed corn or soy and are pasture raised as well, essentially cage free. I think this gives me the maximum health benefits from the broth.
Now, if you cannot get your hands on these bones or produce. Or perhaps it is not financially feasible, you can still reap the benefits of this broth. I am always going to state ingredients that I feel are the ideal, but it is not essential to any recipe to have the specific quality of product.
How bone broth affects me
I do feel a difference in my joints and my digestion on the weeks that I consume my bone broth. It seems strange to me that it really is so beneficial. It just seems like an old wives tale, have bone broth when your sick dear, yeah, yeah, okay. Well, I am now a believer. This bone broth is a far cry from soup in a can. I hope you try the recipe below and see how you feel after a week!
Let me know if you feel the benefits of bone broth below! I want to hear from you about your favorite herbs and ingredients you add to this recipe to make it your own.
Ingredients
- non-GMO, non Soy fed, free-range-chicken bones
- 100% grass-fed, pasture raised beef bones
- 2 organic carrots
- 2 organic stalks of celery
- 1 organic onion (skin on)
- 1 entire bulb (head) of organic garlic cut in half (skin on)
- 15-20 organic black peppercorns
- 2-3 organic bay leaves
- 1 tsp Bragg's Apple Cider Vinegar
- 1 big handful of organic parsley (optional)
- 1 bunch of organic thyme (optional)
- Enough filtered water to cover the bones
- *The products listed are ideal. If you can't find organic, regular is fine. I feel these are the optimum quality ingredients for this healing broth.
Instructions
- Set your electric pressure cooker to Brown and brown the bones. (optional)
- While bones are browning chop the carrots, celery, onion roughly and add to the browned bones
- Cut garlic in half and add that to pressure cooker
- I usually pour peppercorns into my palm until it seems about right and put those in as well.
- Throw in the bay leaves
- add a splash of the Apple Cider Vinegar, no need to actually measure but it's about a teaspoon
- take a handful of parsley and add that to the pressure cooker
- if you have thyme on hand or any other herbs you like, add those
- pour in the filtered water until bones are covered, but not passed the MAX line in pressure cooker.
- Press cancel on the electric pressure cooker
- Press menu until you get to High Pressure cook
- On my pressure cooker it only goes up to 99 minutes so I select 99 minutes and Start
- After 99+ minutes I select Cancel and High Pressure cooker and 90 minutes
- Once the Electric Pressure Cooker has gone through the timed cycle twice you can do either the slow or quick release. I'm usually impatient and go with the quick pressure release.
- Strain bones and veggies from broth
- Let cool
- Store in a glass airtight container, I usually leave it in the refrigerator overnight. (fat skims off easier)
- Skim fat off of bone broth that has an almost Jell-O consistency.
- Reheat on the stove until it comes to a light simmer and enjoy.
- I store mine in the refrigerator and it lasts 4-6 days.
- Sometime I pour the broth, after the fat has been skimmed, into an ice cube tray. Once frozen I pop broth cubes out of the ice cube tray and store in freezer storage bags or my freezer safe glass containers and have bone broth anytime I need it. I can take only a few cubes at a time as needed.
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2 comments
Hi ladies! Thought I would share the bone broth recipe I use as well! I use about 10 lbs of beef bones. I lay them out on cookie sheets and I roast them at 400 degrees for one hour turning them 1/2 way through. Then I put them in a very large stock pot with cool water and a couple tablespoons of organic apple cider vinegar for 30 minutes. Then I add (if i have them) two or three chicken feet. I get the pot boiling and then reduce down to a very low simmer for 5 hours. At the 5 hour mark I add in ANY organic veggies I have e.g. carrots, onions, zucchini, bell peppers, celery etc. Then I let that simmer for a total of 48 hours (so for about 43 hours since 5 hours have already gone by). About 30 minutes before it has been 48 hours I add all seasonings which usually include: salt, pepper, dulse flakes, nutritional yeast, minced garlic, and parsley. Then at 48 hours I turn off the heat and let it cool overnight or through the day. Then I remove all the bones from the stock pot. Then we (this part is a 2 person job) pour the broth through a nut bag to strain out all veggies and debris. This is done in a few batches since there is so much. Then all the broth is put in to mason jars – usually makes about 6-8 32 oz mason jars full – I use a large funnel to get them from a huge bowl in to the mason jars. Then I put them all in the fridge overnight and then the ones I am not ready to use I put those in the freezer after they have cooled in the fridge. Sometimes it feel like a LOT of work, but I am always excited to have this treat around – it is like gold!
Thanks so much for sharing your recipe for bone broth! Major. Drool. Worthy!!!!