Quick Pressure Cooker Bone Broth | Award-Winning Paleo Recipes | Nom Nom Paleo®

By AuntieLo

Ingredients

• 2 medium leeks, cleaned and cut in half crosswise (I buy the pre-trimmed ones from Trader Joes’s)
• 1 medium carrot, peeled and cut into three pieces
• 2.5 pounds of assorted bones (I use a mixture of chicken and pork bones from the freezer or cross shanks and oxtails)
• 8 cups of water (enough to cover the bones but not more than 2/3rd the capacity of the pressure cooker)
• 1 teaspoon apple cider vinegar (Update: I don’t normally add apple cider vinegar anymore)
• 2 tablespoons of Red Boat fish sauce (much better than salt, IMHO)

Details

Servings 1
Adapted from nomnompaleo.com

Preparation

Step 1

simmering bone broth in the slow cooker

and my mom routinely makes a pot on the stove but sometimes I just want a bowl RIGHT NOW. If you haven’t guessed, patience ain’t one of my strong suits.

In other words, stocks and stews that normally take hours to cook are finished in just 1/3 the time in a

faster. It’s quite remarkable how pressure cooking can transform meaty, collagen-filled cuts like oxtail and cross shanks into fork tender cuts in less than an hour.

Here’s what to gather to make 8 cups of broth:

2 medium leeks, cleaned and cut in half crosswise (I buy the pre-trimmed ones from Trader Joes’s)

1 medium carrot, peeled and cut into three pieces

2.5 pounds of assorted bones (I use a mixture of chicken and pork bones from the freezer or cross shanks and oxtails)

8 cups of water (enough to cover the bones but not more than 2/3rd the capacity of the pressure cooker)

1 teaspoon apple cider vinegar (Update: I don’t normally add apple cider vinegar anymore)

Here’s how to make the broth:

(make sure it’s at least 6-quarts)…

..cover with water (make sure you don’t fill more than 2/3rds capacity!)…

…add vinegar…

Lock on the lid and turn the dial to high pressure. Place the pot on a burner set on high heat. Once the indicator pops up showing that the contents of the pot have reached high pressure, immediately decrease the temperature to the lowest possible setting to maintain high pressure (low is normally adequate).

When the timer dings, turn off the burner and remove the pot from the heat. Let the pressure release naturally (10-15 minutes).

I don’t parboil the bones to decrease the scum because I’m lazy. Plus, there really isn’t that much left after you strain it. (Check out my updated post on how I store bone broth
Recipe from:
http://nomnompaleo.com/post/16004110328/quick-pressure-cooker-bone-broth