Bone broth is an essential in our home.
It’s a daily drink, as well as using it to make rice, sauces, and soups. I make it in the crock pot often, but when it’s hot outside, having the extra heat for 6-8 hours in the kitchen does make a difference in whether or not we are comfortable while eating our meals.
Watch the video to get all the details on using a carcass from a cut up chicken to make broth too.
When I first got my pressure cooker, I was excited about all the pasta meals I could make quickly.
It did make life a lot easier to load it up with rice and then set the timer in the morning and have perfectly cooked rice at dinner. So, I experimented and found what works best for me while making bone broth. You can make any bone broth in the pressure cooker, from chicken to beef and even fish. My favorite pressure cooker has been this amazing InstaPot, available here from my affiliate partner, but you can easily adjust this recipe to fit any pressure cooker you already have.
To begin your bone broth in the pressure cooker, you will need bones.
Duh, right? Well, to make chicken bone broth, I start out by cooking a whole chicken in the pressure cooker.
- Place the whole chicken on the bottom of the pressure cooker.
- Add in 1 cup of water to the bottom of the cooker, and place the lid on tight.
- Cook on high for 30 minutes. Or, if you have an Instapot, you can cook on the “poultry” setting to get the desired result.
- Allow to cool naturally and remove the chicken carefully, saving any liquid that formed in the pressure cooker.
- Allow the chicken to cool enough to handle and remove the meat from the bones. Save the meat for sandwiches, soups, stews, casseroles and salads.
- Place the bones back into the pressure cooker.
Add in 3 carrots, one onion, cut in half, 2 celery ribs and 1 clove garlic
- Fill to “max” line with water.
- Place pressure cooker lid back on and set on “high” or “manual” for 2 hours.
- Allow to cool naturally and release pressure.
- Strain out bones and veggies and you have delicious broth left!
- Store in the fridge for up to 3 days, or you can dehydrate it or can it for longer storage.
The procedure is the same for beef bone broth.
The only difference is:
- roast the beef bones for 1 hour in the pressure cooker with 1 cup of water.
- Leave the bones in the pressure cooker and add your veggies
- Fill to “max” with water and place the lid back on.
- Pressure cook on “high” or “manual” for 2 hours, and allow to cool naturally.
- Strain the bones and veggies and store in the fridge for 3 days, or again, you can dehydrate or can it for longer storage.
Both recipes make approximately 3 quarts of delicious bone broth in the InstaPot pressure cooker. How do you keep up with a high demand for a food item in your home?