Pressure Cooker Chicken Bone Broth

chicken bones

💰Cheaper: turkey bones

Turkey bones are often less expensive and can provide similar flavor.

apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective substitute for extracting minerals from bones.

Collect chicken bones from roast chicken or buy from butcher.

Roast chicken bones on a sheet pan in a 425°F oven for at least 45 minutes until browned.

Transfer roasted bones to the pressure cooker.

Add chopped onion, carrot, and celery to the pressure cooker without peeling them.

Add 2 tablespoons of apple cider vinegar, 3 quarts of water, 1 bay leaf, parsley, and 1 tablespoon of salt to the pressure cooker.

Make sure not to exceed the max fill line in the pressure cooker.

Seal the pressure cooker and set it for 3 hours (or maximum time if less than 3 hours).

After 3 hours, turn off the pressure cooker and let the pressure drop naturally for at least 15 minutes.

Remove the lid and check that the bones are crushed and falling apart.

Strain the broth through a fine strainer or cheesecloth to remove particulate matter.

Cool the broth in an ice bath by submerging the vessel in ice water and stirring occasionally.

Transfer cooled broth to storage containers, like glass mason jars.

Refrigerate for 5 to 7 days or freeze for a couple of months.

Cooking Techniques

Equipment Needed

Spice Level: