Pressure Cooker Bone Broth

Step 1

Spread the bones on a tray, and roast in the oven at 200 degrees Celsius, for 20 minutes.

Step 2

Add the celery, carrot, onion, and garlic into the pressure cooker with the olive oil. Sauté on low heat, stirring, until the onion begins to soften and becomes transparent.

Step 3

Stir the thyme, rosemary, parsley, bay leaves and peppercorns into the pot. Raise the heat to medium and sauté for a further 2-3 minutes, stirring.

Step 4

Add in the bones, vinegar, and salt, and pour in enough water to just cover the bones. Note that if you're scaling this recipe up, your liquid level should be no higher than 2/3 of the pot.

Step 5

Seal the pressure cooker, raise the heat to high to seal, and then return it to low heat to cook for 3 hours.

Step 6

Remove the pot from the heat, and allow it to cool for half an hour before depressurising. If your pressure cooker allows it, step down through the pressure settings rather than immediately opening the steam valve. This broth will be very hot, and may blast out of the pressure valve if depressurised too soon.

Step 7

Once it has cooled enough to handle, strain the broth through a colander to remove the large chunks of veggies, bones, and meat. Consider picking off and keeping the meat - it can make a great pasta filling or be quickly thrown into a stir-fry.

Step 8

Pour the broth through a straining cloth to remove finer impurities, and transfer to containers/bowls to cool. Once cool enough to refrigerate, cover and leave in the fridge overnight; this will cause the fat to solidify on the surface and make it much easier to remove from the broth.

Step 9

Once the broth has completely cooled, use a slotted spoon or similar to remove the fat solids from the surface. You may choose to keep this as a cooking fat, otherwise discard.

Step 10

Transfer to storage containers until ready to use. It can be portioned and frozen, and when eaten either used as is or diluted with water to stretch further. For an ideal, warming, pairing, check out our four cheese fagottini recipe!