Pressure Cooker Bone Broth
How to make bone broth in the pressure cooker - quick and easy!
Equipment
- Pressure Cooker/Instant Pot/ Crock-Pot Multi Express Cooker
- Nut milk bag or cheesecloth
- Colander or strainer
- Tongs
Instructions
Add bones and vegetables
- Add bones (raw or roasted) to the CPE or IP along with 2TB ACV, some herbs and spices. Add some halved carrot, celery and onion. Add bay leaves, herbs - whatever you have in the fridge!
High pressure for 2 hours. Natural release.
- Cook on high pressure for 2 hours. Natural release, strain and put in fridge.
Strain and cool.
- Use tongs and a large spoon to get out as much 'stuff' as possible and then pour the liquid though the cheesecloth. After straining, let the broth cool to room temperature or just warmer and then put it in the fridge. It will form a layer of hardened fat on top which is then scraped or lifted off.
Pack and store.
- Add into glass jars, plastic bags or containers ready for the freezer or fridge.
Notes
