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 170kcal
Author Gary White

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