Pressure Cooker Bone Broth From Leftover Bones
Learn how to turn leftover bones into rich and flavorful broth in one hour.
- Prep time
- 5 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 gallon leftover bones (chicken, turkey, duck, and/or pork etc)
- 3 to 4 green onions
- 1 thumb ginger
Instructions
- 1
Add leftover bones into pressure cooker, plus enough water to just cover the bones. You don’t need to thaw the bones before cooking. But you do want use a pair of tongs to re-arrange them so you won’t need to use too much water to cover them. It will save you tons of time when reducing the broth later.
- 2
Add green onions and ginger.
- 3
Cover and make sure the high pressure valve is sealed. Cook at high pressure for 1 hour. Let pressure release naturally.
- 4
Discard the bones and aromatics. Drain the liquid with a strainer. If you want your soup clear, use an oil separator to remove the fat. I always keep the fat because it adds a very rich flavor to my soup.
- 5
For easy storage, I always reduce the broth beforehand. Transfer the drained broth into a pot. Cook over high heat until reduced to half (about 4 cups).
- 6
To store the broth, let it cool first. To cool the broth faster, place the pot into an ice bath and stir the soup constantly with a spatula. Soup can be cooled in a few minutes this way.
- 7
Transfer the portion of broth that you intend to use soon to an airtight container, and store it in the fridge for 3 to 5 days.
- 8
Transfer the rest of the broth to large silicone ice cube trays and put them into the freezer. When the broth cubes are frozen, you can transfer them into a large freezer bag to save space. If you’re planning to store them in the ice cube tray, place the tray into a freezer bag and seal it. Store it in the freezer for up to 3 months.
- 9
When you use the reduced bone broth, don’t forget to dilute it with water (according to taste), because it is very rich and concentrated.