Quick Pressure Cooker Bone Broth
0 - Paleo, Beef, Pressure Cooker
Ingredients
2 medium leeks, cleaned and cut in half crosswise (I buy the pre-trimmed ones from Trader Joes’s)
1 medium carrot, peeled and cut into three pieces
2.5 pounds of assorted bones (I use a mixture of chicken and pork bones from the freezer or cross shanks and oxtails)
8 cups of water (enough to cover the bones but not more than 2/3rd the capacity of the pressure cooker)
1 teaspoon apple cider vinegar (Update: I don’t normally add apple cider vinegar anymore)
2 tablespoons of Red Boat fish sauce (much better than salt, IMHO)
Directions
Dump the veggies in the pressure cooker (make sure it’s at least 6-quarts)…
…toss in your bones (frozen is fine)…
..cover with water (make sure you don’t fill more than 2/3rds capacity!)…
…add vinegar…
..and fish sauce.
Lock on the lid and turn the dial to high pressure. Place the pot on a burner set on high heat. Once the indicator pops up showing that the contents of the pot have reached high pressure, immediately decrease the temperature to the lowest possible setting to maintain high pressure (low is normally adequate).
Set the timer for 30 minutes (I let it go for 50 minutes if I’m cooking meaty shanks or oxtails). If I’m not in a rush, I set my Instant Pot on high pressure for 2 hours—the broth only gets better with more time.
When the timer dings, turn off the burner and remove the pot from the heat. Let the pressure release naturally (10-15 minutes).
Remove the lid…
..skim of the scum (if you desire)…
..and strain the broth.
I don’t parboil the bones to decrease the scum because I’m lazy. Plus, there really isn’t that much left after you strain it. (Check out my updated post on how I store bone broth here.)