pressure-cooker-bone-broth/

By RoketJSquerl

Ingredients

• 6 cups (1.5L) water
• 1 teaspoon apple cider vinegar
• 1 medium yellow onion, peeled and halved
• 1 " knob ginger, sliced into rounds
• 1/2 cup (30 g) dried mushrooms, such as shiitake, oyster or porcini
• 3-4 pounds (1.5-2 kilos) of mixed bones

Details

Servings 8
Preparation time 5mins
Cooking time 175mins
Adapted from hippressurecooking.com

Preparation

Step 1

INSTRUCTIONS for Instant Pot SMART:
Start the "hip bone broth" recipe script and add the water and vinegar to the pressure cooker.
When the display says "Food" add the bones, onion, ginger, and mushrooms.Add the bones delicately, so you don't splash yourself with boiling water, by inserting half in the water before dropping it in.
Close the pressure cooker and continue the "hip bone broth" recipe script.
When the script is finished and the display says "donE" open the pressure cooker, strain the broth and store. for Instant Pot DUO:
Press [Saute] button and add the water and vinegar to the pressure cooker.
When the water comes to a rolling boil, add the bones, onion, ginger, and mushrooms.Add the bones delicately, so you don't splash yourself with boiling water, by inserting half in the water before dropping it in.
Close the pressure cooker and press [Manual] and leave for the default time (30 minutes) and pressure (high).
When the program is finished let the pressure cooker go into "Keep Warm" mode for 20 minutes, or until the display shows "L00:20."
Repeat the cooking procedure (Manual Mode default, and Keep Warm for 20 minutes) two more times - for a total cook-and-cool time of 150 minutes.
When the third "Keep Warm" time has gone for 20 minutes, open the pressure cooker, strain the broth and store. for any other pressure cooker:
Add water and vinegar to the pressure cooker and bring the contents to a boil.
When the water comes to a rolling boil, add the bones, onion, ginger, and mushrooms.Add the bones delicately, so you don't splash yourself with boiling water, by inserting half in the water before dropping it in.
Close and lock the lid of the pressure cooker. For stove top pressure cookers, turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 60 minutes at high pressure.
When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
When the pressure has come down, repeat the above two steps for a second time (pressure cook for 60 minutes at high pressure and open with natural release).
When the second natural release is complete, open the pressure cooker, strain the broth and store.

INSTRUCTIONS