Pressure Cooker Bone Broth Recipe | Danielle Walker

beef shank

🥗Healthier: chicken thighs

💰Cheaper: pork shank

Chicken thighs provide a leaner option while pork shank is often less expensive.

bone marrow

🥗Healthier: mushrooms

💰Cheaper: beef bones

Mushrooms add umami without the fat, while beef bones are more affordable.

Add a mix of grass-fed beef bones to the pressure cooker.

Quarter the onion and add it to the pot.

Scrub the carrots clean and add them whole to the pot without peeling.

Add some parsley and celery (if available) to the pot.

Pour in about 1.5 to 2 teaspoons of apple cider vinegar to help extract nutrients from the bones.

Add 8 to 10 cups of filtered water to cover the bones.

Add about 1 teaspoon of salt, adjusting to taste later.

Secure the lid on the pressure cooker, ensuring it clicks into place and the pressure valve is set to pressure.

Set the pressure cooker to high pressure for 90 minutes and start it.

Once the timer goes off, let the pressure naturally release for about 10 minutes before manually releasing any remaining pressure.

Carefully open the pressure cooker once the steam has fully released and it's safe to do so.

Strain the broth to separate the liquid from the vegetables and bones, and store the broth in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level: