The best way to take your cooking to the next level is by making your own stock. And making pressure cooker bone broth so much better than stovetop!
Now I know this is not an everyday thing. But trust me... when you have the time, there is no other single better way to take your cooking to the next level than making your own stock. There are a few reasons why I find making pressure cooker bone broth so much better than on the stovetop. First, you will reduce your cook time by more than half. And secondly, none of your stock will evaporate in a pressure cooker, so you get more in the end!
How to Make Pressure Cooker Bone Broth
Some of my favorite ways to use these bone broths
- Pressure Cooker Beef Stew
- Pressure Cooker Mushroom Risotto
- Pressure Cooker Sausage, Kale, and Potato Soup
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📖 Recipe
Pressure Cooker Bone Broth
2 Different recipes for rich, delicious chicken or beef stock.
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Servings: 20 cups
Calories: 170kcal
Ingredients
For Chicken Bone Broth:
- 4 chicken leg quarters skin removed
- 2 large yellow onions roughly chopped
- 3 medium carrots roughly chopped
- 2 stalks celery roughly chopped
- 1 Tbsp. black peppercorns
- 6 sprigs thyme
- 1 bay leaf
- 10 cups water
For Beef Bone Broth:
- 3 lbs. beef marrow bones
- 2 large yellow onions roughly chopped
- 3 medium carrots roughly chopped
- 2 stalks celery roughly chopped
- 6 thyme sprigs
- 1 rosemary sprig
- 2 bay leaves
- 6 garlic cloves
- 3 Tbsp. tomato paste
- 2 cups red wine
- 10 cups water
Instructions
For Chicken Bone Broth:
- Preheat oven to 450 degrees. Place leg quarters on a baking sheet and cook for 30 minutes.
- Transfer chicken to pressure cooker, along with all other ingredients, lock lid, and set timer for 90 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.
- Skim off as much fat as you can. Then pour contents through a colander lined with cheesecloth (or fine mesh strainer) and into a large pot to let cool. Discard all cooked ingredients.
- Store bone broth in air-tight sealed containers like mason jars. Use as needed in other recipes.
For Bone Broth:
- Preheat oven to 450 degrees. Place beef bones on a baking sheet and cook for 45 minutes. Add all other ingredients (except wine and water) to baking sheet and continue baking for another 20 minutes.
- Remove from oven and immediately add wine to baking sheet and scrape up any bits stuck to tray.
- Transfer all ingredients to pressure cooker, along with water, lock lid, and set timer for 90 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.
- Skim off as much fat as you can. Then pour contents through a colander lined with cheesecloth (or fine mesh strainer) and into a large pot to let cool. Discard all cooked ingredients.
- Store bone broth in air-tight sealed containers like mason jars. Use as needed in other recipes.
Notes
The nutritional information on this recipe is a little skewed because you are not actually eating all the ingredients listed. It is obviously much, much lower - especially the calories.
Nutrition
Serving: 1cup | Calories: 170kcal | Carbohydrates: 6g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 73mg | Potassium: 240mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3200IU | Vitamin C: 4.7mg | Calcium: 34mg | Iron: 1mg
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Jones
Holy cow! I came across this recipe on Facebook and man oh man! This is the richest, most flavorful beef bone broth I've ever made. I'm excited to try the chicken version soon. Thanks for this recipe!
Holly
Most of my bones burned except the large knuckle bones. I wasted two bones of marrow ones. So disappointed! I thought this temperature was too high from the start and it set off the smoke detectors too. Next time I would do 450 degrees.
Gary
Holly, I'm so sorry for the mishap. Not sure why that didn't happen to me. I've tested this recipe several times, so I'm stumped. Either way, I hate that it didn't work for you. I've updated the recipe. Thanks for your feedback.
Rose
Remember your altitude plays a big role in your temperature settings. Make sure to adjust for it.
john askins
I got interested in making bone broth as a winter project-- except that I have a supply of bones and I have about 70lbs at a time to process. I roast all the bones. I have boiled and pressure cooked the bones and I will caution anyone to be aware of the amount of liquid fat that is generated in the pressure cooker. In a large pot (I use a 100qt. pot) you would have to be very careless to boil it over, but in a pressure cooker, and I use both 22qt and 48 qt pressure cookers, be careful to keep the liquid level only about half full because the pressure release will spit the rendered oil out the vent when the liquid level gets too high.
Usually I roast the bones--add a bit if apple cider vinegar, cover the bones with water then boil them for a couple of hours--seperate the liquid to the 100qt pot--add more water and vegatables and simmer for 12hrs or so. In the meantime, I pressure cook the bones for 4hrs and the liquid that the bones are pressured in goes into the simmering pot of veggies and primary liquid.
I baste the bones with olive oil and sprinkle them with a herb and garlic seasoning before roasting, and add about a cup of seasoning powder per 25 qts of liquid in the simmering pot.
I am not sure if pressure cooking the bones longer than four hrs would net more bone nutrient.
Goody
I made the beef bone broth pretty much exactly as directed. I used homemade wine which was similar to sherry in taste. It came out fantastic! Thank you so much for the recipe. I will definitely make it again, and I will also try the chicken stock one of these days.