Hearty Bone Broth – Immune-Boosting Soup Stock (Pressure Cooker Version)

Making bone broth is a wonderful way to create, not only a base for soups and stews, but a delicious and nutritious morning drink that is sure to help you get your day off to a wonderful start! As a bonus our simple yet delicious Bone Broth recipe can be ready in as little as 4.5 hours! Here’s our basic bone broth recipe that we encourage you to customize! Also, check out our Top 5 Natural Remedies to Get Prepared for Winter!

Ingredients:

  • Bones: About 2 lbs. of quality bones (e.g. chicken carcass from a roast chicken, or beef soup bones, etc). You can mix in some collagen-rich parts like chicken feet or wings if available for extra gelatin.
  • 2 tablespoons apple cider vinegar
  • 1 large onion, cut in half
  • 2 carrots, cut in chunks
  • 2–3 cloves garlic
  • 2-3 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon paprika
  • 8–10 cups water (enough to cover the bones in the pot)
  • Optional add-ins: a few slices of ginger, herbs like thyme or bay leaf, peppercorns. Whatever your taste buds demand!

Instructions:

  1. Prepare Bones: If using raw bones, you can boost flavor by roasting them in the oven at 400°F for 30 minutes until browned (optional step). If bones are from a cooked chicken or beef roast, you can use them as-is.
  2. Soak with Vinegar (optional): This step is optional if you have the time! Place bones in the pot of your pressure cooker. Add the vinegar and cover the bones with cold water (Don’t exceed the MAX fill line!). Let them soak for ~30–60 minutes off the heat. The acidity of vinegar will begin to leach calcium and minerals from the bones into the water.
  3. Pressure Cook: Add the onion, carrots, garlic, and seasonings, ensuring the liquid level does not reach above the MAX fill line. Lock your pressure cooker lid and pressure cook on high for 4 hours. Let the pressure cooker naturally release for at least 30-60 minutes.
  4. Finish and Strain: After cooking, you’ll notice the broth is rich golden (or brown) and very fragrant. Place a colander or sieve over a large bowl or another pot. Carefully strain the broth to remove bones and vegetables. Discard those solids – they’ve given all their goodness to the liquid.
  5. Blend (optional): Use an immersion blender to blend the bone broth once strained. This will turn it a milky brown and combines all the flavors perfectly into one delicious broth!
  6. Use or Store: Let the broth cool. You can then ladle it into jars. It will keep about 5 days in the refrigerator, or freeze it (in portions) for 3–6 months. If the broth gelled when cold, that’s a great sign of high gelatin content. Skim off the solidified fat on top if you desire (or use it for cooking). We just shake it up and use it all!
  7. Enjoy: Sip the broth as a warm drink when you feel under the weather. You can also use it as a base for soups – for example, cook rice or noodles in the broth, or add veggies and make a hearty chicken soup. The broth will hydrate you and provide valuable nutrients to support recovery.

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