Bone Broth in the Pressure Cooker
I took my pressure cooker out of its box yesterday. Oh, no…I didn’t buy a new one. I have just kept this 22-quart behemoth stored out in the garage. I bought it for canning some 30 years ago. At that time, I was living on the Northern California coast and had a neighbor whose husband was a commercial fisherman. She was always bringing me free seafood. The first thing I ever canned was tuna. It was also almost the last thing I ever canned. I was not savvy and allowed my house “with the large country kitchen” to be the site of a mass tuna canning party. Well, it was the stinkiest thing ever! Cats from all over the neighborhood were drawn to my house. That kitchen probably still smells of tuna. It does, however, remain to this day to be the best “canned” tuna I’ve ever eaten. After the tuna incident, I did put up some vegetables a few times, but never again the tuna.
I moved shortly after the tuna incident. My new job was on night shift. I was tired all the time and had a constant headache. The pressure cooker never made it out of the box or the garage for that matter. I moved it, again, with me to my current house thinking that I might do more canning…someday. I’ve been in this house since 1988. It was way overdue to be used again. I read somewhere, or someone said (I can’t remember which) that they cooked their artichokes for 8 minutes in a pressure cooker. I have always hated how long it takes to steam artichokes, so I rarely buy them whole and fresh. But I did have artichokes in the fridge yesterday that I bought at the farmer’s market. I had been dreading the time it would take to cook them…until the pressure cooker comment. It was so fast and they were so tender! This is the way I will cook them for now on.
This morning I decided to try to make bone broth in the pressure cooker. I have always used the slow cooker for this and, in the past, have had bone broth going on the counter for over 24 hours at a time. If you know me, you know that I am a “cooking by the seat of my pants” type of cook. I do not have a bone broth recipe. I’m sure it has never been the same any time I’ve made it. I will share with you the recipe for today’s batch.
- 6 to 8 pounds of bones (I used turkey, beef and lamb)
- 1 pound of mixed greens (ends and trimmings that I freeze)
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 2 bay leaves
- 2 3-inch sprigs fresh oregano
- 6 stalks parsley
- 1 sweet yellow onion, roughly chopped
- 5 garlic cloves, peeled and roughly chopped
- 4 celery stalks, roughly chopped
- 2 cups mushrooms, roughly chopped
Fill the pressure cooker pot one third of the way with water and set on the stove uncovered. Turn burner on to high and start heating the water. Add all ingredients. Add additional water, if needed, to just cover all ingredients. Do not overfill your pressure cooker. Refer to your manufacturer’s instructions for how full to fill it. Secure lid and pressure cook for 3 ½ hours. Turn off heat and let the steam depressurize on its own before opening the lid. Strain the bone broth. Keep any of the intact bones for the next batch. Just throw them in the freezer to use in the next batch of bone broth.
The types of bone that you add, as well as the types of herbs and vegetables, is highly modify-able.