Power Pressure Cooker Xl Beef 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!

HOW TO MAKE PRESSURE COOKER BONE BROTH

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

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

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

After 20 minutes, remove from oven.

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

Transfer all ingredients to pressure cooker.

Add 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.

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

★ Did you make this Pressure Cooker Bone Broth?

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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

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.

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.

Serving: 1 cup | Calories: 170 kcal | Carbohydrates: 6 g | Protein: 5 g | Fat: 11 g | Saturated Fat: 1 g | Cholesterol: 28 mg | Sodium: 73 mg | Potassium: 240 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 3200 IU | Vitamin C: 4.7 mg | Calcium: 34 mg | Iron: 1 mg

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Source: https://thefoodieeats.com/pressure-cooker-bone-broth/