I love to cook and I love bone broth, but I don’t love smelling it for days. I found a way around this! You can easily achieve a flavorful bone broth with nice gelatin in about an hour using a pressure cooker!
First and foremost, FOLLOW THE INSTRUCTIONS ON YOUR PRESSURE COOKER. If the instructions differ from what I have done, follow the manufacturer's instructions! Trust me on this one! :-)
2lbs of quality bones (be sure to throw in a few chicken feet or joint bone to ensure a good gelatin)
8 cups of water (enough water to cover the bones but no more than ⅔ of the pressure cooker capacity)
4 Stalks of Celery
2T of Apple Cider Vinegar
1 bunch of parsley
1T Sea Salt
Fish sauce in place of the salt
If you are using raw bones, you might like to roast them to add a richer flavor. Put them in a pan and bake at 350 degrees for 30 minutes.
Give your veggies a rough chop and toss everything into the pressure cooker. Unlike your normal bone broth, you’ll need to babysit this one since it’s in a pressure cooker.
Set the pot to high heat and watch closely. Once the pot indicates the pressure is high, you should lower your burner heat to the lowest setting while maintaining the high pressure on the pot (usually the burner will be turned to the lowest heat at this point).
Set a timer and cook for 30 minutes (50 minutes for meatier, dense bones). Remove from heat and let the pressure release on its own.
Once the pressure is down, release the lid. Strain the bones and the veggies. Let the broth cool completely.
I freeze the broth two ways. Half is poured into freezer bags and laid flat on baking sheets until frozen. Be careful not to fill the bag more than about ⅓ full. It makes it easier to defrost and less likely to leak. Then once frozen, move frozen flat bags into one freezer gallon-sized freezer bag. To defrost, I typically take a bag out of the freezer and put in a bowl in the fridge. If you’re doing a quick defrost, be sure to add it to a second bag first. The frozen corners are sharp and can easily put little pin holes in the bag.
The other half is frozen in ice cube trays. Once frozen, I also store the cubes in gallon sized freezer bags. I love having these cube readily available in the freezer. They are perfect addition to most veggie dishes.
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