Pressure Cooker Bone Stock - Landscape

{See the end of this post for info on a speaking event I’m doing on Sunday, February 8th in the Los Angeles area}

Before being diagnosed with celiac disease and cleaning up my diet (not necessarily in that order), I had a myriad of health issues. The peskiest was my propensity to get respiratory infections. As far back as I can remember, bi-annual sinus infections have been part of my life. Bouts of seasonal allergies or full blown colds ALWAYS led to a sinus infection that would not be resolved without antibiotics. There seemed to be no way around it. No matter what I did to boast my immune system, it didn’t seem to do a lick of good.

I’m really grateful there are medications that cure our ills when we need them. But I also have a lot of allergies to medicines, antibiotics included, so I often wondered whether a nasty respiratory infection might be the death of me someday if there were no more antibiotic alternatives. (Okay, so maybe I was a little paranoid…)

Pressure Cooker Bone Stock - Overhead

But things have changed. Since going paleo – and minimally, dealing with celiac disease, my immune system is much improved. If fact, I hardly ever get sick. And the last two times I have gotten a cold I managed to avoid having to take antibiotics. Yes!!!

Pressure Cooker Bone Broth

A few days ago I came down with a cold and was determined to do everything possible to keep it from moving into a bacterial infection requiring antibiotics. One of the first things I did was make pressure cooker bone broth. Bone broth contains healing compounds like collagen, proline, glycine, glutamine and minerals in forms that your body can easily absorb: calcium, magnesium, phosphorus, silicon, sulphur and others. Read more about the healing benefits of bone broth here.

Pressure cooker bone broth

Today I am sharing a recipe for pressure-cooker bone broth (stock) in the hopes it will help you get into the habit of making this nutrient-dense elixir yourself. There are two other recipes on this blog for bone broth but both are made in a slow cooker. One is “Brown” Bone Stock which is a super-rich stock with a very concentrated, gourmet-quality flavor. It takes a bit more effort but is well worth it. The other recipe is “How to Make Homemade Chicken Stock in Five Minutes” which is a really easy method using a store-roasted chicken. You could use either of these recipes with the pressure-cooker method. (Using knuckles and other joints in the process will give you the amazing gel that is so sought after in bone broth.)

Pressure Cooker Bone Broth Gel

The pressure cooker bone stock contains beef bones, a few veggies, aromatics, vinegar and spices. It doesn’t require roasting the bones – even though you could choose to do that. The benefit of the pressure cooker method is you can have the same rich stock in a fraction of the time of the slow-cooker method. And even though homemade beef and chicken stocks smell delicious when simmering away in the form of soup, the bone broth cooking process itself has a rather unpleasant smell after several hours. My family has complained about this funky odor many times and they were relieved when we switched to the pressure-cooker bone broth method.

My Cold and Flu Therapy

In addition to sipping the warm bone broth daily, I irrigated my sinuses using a Neti Pot with a few drops of Oregano Oil. I also drank hot water with a few drops of oregano oil added because of its supposed anti-viral and antibacterial properties. (To irrigate your sinuses you can warm 16 ounces of distilled/bottled/filtered water (don’t use tap water!) and add 1/2 teaspoon salt and 4-8 drops of oregano oil. Do this a couple of times a day.) I also drank lots of Traditional Medicinals “Breathe Easy” tea and took a nightly dose of magnesium-rich Natural Calm.*

Immune boosters

And guess what – it worked! Well, at least I managed to get well without having to take antibiotics which is highly unusual for me. There’s no guarantee following this process will keep you from getting a sinus infection. But it can’t hurt to nourish your body while you are under the weather. Certainly fixing any issues with your diet (and getting lots and lots of fluids and sleep) will go a long way to keep your immune system strong regardless of whether or not you follow other homeopathic remedies.

Do you have your own homeopathic remedies or routines you follow when you get sick? I would love to hear about those in the comments section.

Oh, and I almost forgot. I’ll be speaking at an event in Camarillo, CA on February 8th. Click the photo for more information and registration.

Feb-2015-Event-Poster-to-post

And finally, I’ve created a blog page specifically for my new cookbook “Sweet Paleo: Gluten-Free, Grain-Free Delights” if you would like more information and links to purchase.

Learn how to make bone broth in a pressure cooker in the recipe below. I used this stovetop pressure cooker but you could also use an Instant Pot.

Pressure-Cooker Bone Broth
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Stock, Broth
Serves: 12 cups
Ingredients
  • 2.5 - 3.5 lbs grass-fed beef bones - ideally both marrow bones and joints/knuckles
  • 1 carrot
  • 1 celery stalk
  • 1 medium onion – chopped into large chunks (or a large leek)
  • 4 crushed garlic cloves
  • 6 peppercorns
  • 1 bay leaf
  • 1 tablespoon of vinegar (helps to extract nutrients from the bones)
  • 12-16 cups of water (enough to cover ingredients but no more than ⅔ full)
  • 1 tablespoon celtic sea salt
Instructions
  1. Place all ingredients (except salt) into your pressure-cooker, ensuring the ingredients are covered but the water level is not higher than recommended by the pressure-cooker manufacturer (usually ⅔ full).
  2. Heat on the stovetop on medium-high heat until brought up to full pressure. Lower the temperature to as low as possible without losing pressure and cook for between 90 minutes about 3 hours.
  3. Turn off the heat and allow the pressure-cooker to come to room temperature on its own (even overnight). If you are in a rush (and using a standard cooker - not an electric version like Instant Pot) you can run cool water over the outside of the pressure-cooker until the pressure is released.
  4. Once everything is cooled completely, strain through a sieve into a large bowl and discard the solids. You can retain the large bones to reuse for another batch. Just add fresh veggies and seasonings.
  5. To concentrate the broth/stock further you can return the liquid to a boil on the stovetop and reduce down for more compact storage.
  6. Season to taste with sea salt.

* These just happen to be the brands I use. I’m not receiving any type of compensation from the makers to recommend them. However, the links are affiliate links so if you do happen to purchase through one of those links I will receive a small commission that doesn’t increase the price to you. Thanks for the support!