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Bone Broth Recipe in Pressure Cooker

Homemade Bone Broth in my Pressure Cooker
Author Amy Tinnin


  • 2- 3 pounds of soup bones like Beef Pipe Bones (ask your butcher) You can also mix these with marrow bones with a little bit of meat on them such as Oxtail or knuckle bones. Ask your butcher to cut these in half on into pieces. You can also use chicken bones.
  • 2 carrots cut in half. No need to peel them.
  • 2 celery stems cut into thirds
  • 1/4 - 1/2 onion any kind
  • 1 Tbsp. minced garlic
  • 2 Tbsp. apple cider vinegar -Braggs Raw Unfiltered Organic Apple Cider Vinegar with Mother  this helps to extract the nutrients from the bones.
  • a handful of cabbage Red or Green or both optional I just had this in my refrigerator, so I used it.
  • a handful of Kale or any green vegetable. Other examples are Collard Greens Swiss Chard or Leeks.
  • Parsley Chives or Green Onion (optional)
  • a little salt and pepper.
  • 8 cups of filtered water or enough to cover the bones.


  • Add soup bones to pressure cooker.
  • Add apple cider vinegar and garlic.
  • Add all vegetables and a little salt and pepper. (I like to season the broth before I actually drink it.)
  • Add water and close pressure cooker lid.
  • Set pressure cooker to a manual setting for 99 minutes or to the longest cooking time possible. Or if you have a Soup option on your pressure cooker, try that for a little longer cooking time. (120 minutes) Do this for two sessionsNOTE: After making this several times, I changed the length of time I cook it. I now cook broth for two rounds of 99 minutes or the longest cooking setting your pressure cooker goes to. So I cook mine for a total of 198 minutes. With larger beef bones the longer time cooked the better.
  • Once it is finished, let it natural steam release. This usually takes about 20 minutes or so.
  • Remove bones, let cool then freeze them. You can actually use the bones one more time to make bone broth. Just freeze the bones.
  • Remove vegetables and strain the broth.
  • Pour yourself a cup of bone broth, salt to taste if desired.
  • Let cool then store bone broth in mason jars for up to a week in the refrigerator.


When your broth is stored it will sometimes form a film of fat on top. Once you reheat the broth, it will dissolve. I like to reheat my broth on the stovetop instead of the microwave. I feel the microwave can damage the nutritional benefits. I also add a little salt to my cup of broth.