Make high quality bone broth/stock using a standard, stove-top pressure cooker or electric pressure cooker (Instant Pot)
Prep Time:5 mins
Cook Time:3 hours
Total Time:3 hours 5 mins
Cuisine:Pressure Cooker; Instant Pot
2.5 – 3.5 lbs grass-fed beef bones – ideally both marrow bones and joints/knuckles
1 celery stalk
1 medium onion – chopped into large chunks (or a large leek)
4 crushed garlic cloves
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 2/3 full)
1 tablespoon celtic sea salt
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 2/3 full).
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. (If using an electric pressure cooker such as Instant Pot, use manual set to 90 minutes on high pressure)
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.
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.
To concentrate the broth/stock further you can return the liquid to a boil on the stovetop and reduce down for more compact storage.