Pressure Cooker Bone Broth or Chicken Stock

Name: Pressure Cooker Bone Broth or Chicken Stock
Total time: 1 h
Yield: 3 quarts
Ingredients: 3 pounds bones, preferably a mix of meaty bones and marrow-filled bones; 3 tablespoons apple cider vinegar; 1 1/2 tablespoons coarse sea salt, or to taste; 1 to 2 celery stalks; 1 large carrot; 1 large onion, 2 leeks, or a bunch of leek greens; 1 whole clove or star anise pod; 2 to 6 garlic cloves; 5 to 7 sprigs fresh thyme or dill; 5 to 7 sprigs fresh parsley; 1 bay leaf; 1 teaspoon black peppercorns; 2 to 4 1-inch-thick coins peeled fresh ginger (optional)

By Melissa Clark

Total Time: Between 1 and 5 hours, depending on bones used and desired result
Rating: 4(775)
Comments: Read comments

The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid.

This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017).

Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.

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Ingredients

Yield:3 quarts

3pounds bones, preferably a mix of meaty bones and marrow-filled bones
3tablespoons apple cider vinegar
1½tablespoons coarse sea salt, or to taste
1 to 2celery stalks
1large carrot
1large onion, 2 leeks, or a bunch of leek greens
1whole clove or star anise pod
2 to 6garlic cloves
5 to 7sprigs fresh thyme or dill
5 to 7sprigs fresh parsley
1bay leaf
1teaspoon black peppercorns
2 to 41-inch-thick coins peeled fresh ginger (optional)

Ingredient Substitution Guide

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Preparation

Step 1
If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
Step 2
Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3½ quarts of water (the water shouldn’t come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4½ hours for beef, pork, or mixed bones. When making bone broth, you’ll know you’ve cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn’t happened, cook it on high pressure for another 30 minutes and check it again.
Step 3
Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.

Tip

If you’d rather use a slow cooker, cook on low for 10 to 12 hours for regular stock, and 24 to 48 hours for bone broth.

Ratings

4 out of 5

775 user ratings

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Comments

Aaron7 years ago

I do this using chicken feet. You can buy a pound to 2 pounds of chicken feet for about $1.75, then I throw in a thigh or or breast (bone in, of course). The chicken feet have sooo much collagen in them, that when the broth cools in the fridge, it firms up like jello. I can say that i've been doing this about once a week for the past 6 weeks or so, and I keep it in a large pitcher. I dip into it, using a half cup or cup for whatever i'm cooking all week long.

Pat6 years ago

I cooked for 4 hours in my pressure cooker. The broth tasted like sauerkraut. Looking up info found long cooking times breaks down amino acid bonds leading to sour tasting broth that cannot be fixed. Had to throw mine out. Cook for 3 hours or less.

TA6 years ago

I bought "soup sacks" from Amazon. They work great and the broth is virtually clear. Bone crumble, but no need to strain.

Rose1 day ago

@Aaron Now that this is 7 years old I thought I'd add a warning for other people who are influenced by this comment as I was--chicken feet now go for $5.40 per pound at my local Asian grocer 😭.

Patrick3 weeks ago

The instant pot does a great job on my carcass and veg-trimming stock, but it doesn't reduce at all while cooking. I strain and refrigerate overnight. Next day, skim off the fat (save it if it's chicken shmaltz) and leave the silty bottom half-inch in the container (this I either discard or use in a sauce that doesn't need to be clear). The golden middle portion I boil down by half and it's magic!

Rita4 months ago

I make it in my giant antique pressure canner/cooker. The only addition i make is a can of whole or diced tomatoes. After i leave it overnight in the fridge, i take off the congealed fat and pressure can it in quarts or pints. Homemade convenience food! There's nothing like getting a jar out when someone has the flu. It's also a nice way to warm up the house. It's -4 degrees up here in Maine today. Thank you, Melissa, I always look forward to seeing your recipes in the Times.

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