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Pressure Cooker Bone Broth – 2 Recipes for Chicken and Beef

Pressure Cooker Bone Broth | The Foodie Eats

Pressure Cooker Bone Broth

2 Recipes for Chicken and Beef

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!

 

The Process

Pressure Cooker Bone Broth | The Foodie Eats

Preheat oven to 450 degrees. Place beef bones on a baking sheet and cook for 45 minutes.

 

Pressure Cooker Bone Broth | The Foodie Eats

Meanwhile – add all other ingredients (except wine and water) to a large mixing bowl.

 

Pressure Cooker Bone Broth | The Foodie Eats

 

Pressure Cooker Bone Broth | The Foodie Eats

Once bones have roasted, transfer ingredients from mixing bowl to roasting tray and continue baking for another 20 minutes.

 

Pressure Cooker Bone Broth | The Foodie Eats

After 20 minutes, remove from oven.

 

Pressure Cooker Bone Broth | The Foodie Eats

Immediately add wine to baking sheet and scrape up any bits stuck to tray.

 

Pressure Cooker Bone Broth | The Foodie Eats

Transfer all ingredients to pressure cooker.

 

Pressure Cooker Bone Broth | The Foodie Eats

Add water, lock lid, and set timer for 90 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.

 

Pressure Cooker Bone Broth | The Foodie Eats

Skim off as much fat as you can.

 

Pressure Cooker Bone Broth | The Foodie Eats

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.

Pressure Cooker Bone Broth | The Foodie Eats

Save the Homemade Bone Broth for the Good Stuff!

Some of my favorite ways to use these bone broths are as follows:

 

Pressure Cooker Bone Broth | The Foodie Eats

 

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Pressure Cooker Bone Broth | The Foodie Eats
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Pressure Cooker Bone Broth

2 Different recipes for rich, delicious chicken or beef stock.

Course Soup
Cuisine Soup
Prep Time 5 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours
Servings 20 cups
Calories 170 kcal
Author The Foodie Eats

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:

  1. Preheat oven to 450 degrees. Place leg quarters on a baking sheet and cook for 30 minutes.

  2. 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.

  3. 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.

  4. Store bone broth in air-tight sealed containers like mason jars. Use as needed in other recipes. 

For Bone Broth:

  1. 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.

  2. Remove from oven and immediately add wine to baking sheet and scrape up any bits stuck to tray.

  3. 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.

  4. 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.

  5. Store bone broth in air-tight sealed containers like mason jars. Use as needed in other recipes. 

Recipe 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 Facts
Pressure Cooker Bone Broth
Amount Per Serving (1 cup)
Calories 170 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 28mg 9%
Sodium 73mg 3%
Potassium 240mg 7%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 64%
Vitamin C 5.7%
Calcium 3.4%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Pressure Cooker Bone Broth | The Foodie Eats

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4 Comments

  • Reply
    Jones
    March 13, 2018 at 9:02 pm


    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!

  • Reply
    Holly
    January 20, 2019 at 1:54 pm


    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.

    • Reply
      Gary
      January 20, 2019 at 10:53 pm

      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.

  • Reply
    john askins
    January 21, 2019 at 5:38 pm

    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.

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