It will taste sooo much better if you season your bones and roast them in a 400° oven for 30-60 minutes first. Also, I cook it for 3 hours in the instant pot pressure cooker so you get a nice broth that jiggles a little when it's cold. Jelled broth means there's more collagen and other good stuff in it.
Can I ask do you only do the 3hrs pressure cooking? And you get the jelly consistency? That’s amazing how much water can you put in your pressure cooker though? It’s my first time and scared, since it’s a pressure cooker :(
Looks good! I prefer to roast my soup bones first before I make my broth/stock. I like the darker color it gives as well as the flavor. With that said, I haven't tried making this in my pressure cooker - yet.
As a kid, my mum's pressure cooker scared me but I'm sick of having a smelly house for 14-16 hours so I watched the video just to see how this is done. You made it look easy! Thanks.
I don’t like the smell either, I pressure cook out side on a ceramic cooktop. Then I mash the chicken bones and add it to my dogs food. Nothing goes to waste.
I would leave the cover on for 2hrs after the 90 minutes since your recipe calls for 2hrs. The temperature of the broth takes time to cool to room temperature, therefore it Will continue to cook. This will save (energy-efficient ) and ensures a longer tome to extract the good stuff. Btw, i always go for 2nd boil that i use for soup.
Very nice video, and what a beautiful kitchen! I think it's worth noting that, unlike a slow cooker, a pressure cooker has almost no evaporation so you need to add much less liquid than you might for the slow cooker recipe. This can always be remedied, afterwards, by reducing the liquid after bone-broth making. With your electric pressure cooker that can be done using the brown/saute' button with no lid. With a stovetop pressure cooker it can just be done by simmering the contents un-covered. Ciao, Laura
Thank you for your video... I am just using beef and chicken bones and a bit of dried onion, and salt. I only have the old-fashioned kind of pressure cooker, not programable... trying to see how long to process it.
+Jennifer Warden You can also use bones from previous meals like roasted chicken or turkey. The same is true for beef and pork bones. Save them in the fridge until you make your broth. Roasting beef bones before making the broth will also yield a darker, richer tasting broth.
thank you for the great thorough explanations!😄😄. I should be receiving my P.C. in the mail today. I can't wait to try this..crock pot is really good but it takes time.
this will be my first bone broth in the pressure cooker. I usually use the crockpot. I'm amazed at how little broth you got for so much meat. We shall see. thanks for the video. Looks like I'm late to the crock pot game
I'M SO GLAD I CAN USE FROZEN BONES!! THANK YOU! YOU MAKE IT LOOK SO EASY TOO. CAN I ASK WHAT BRAND YOU'RE USING? I JUST GOT A BREVILLE FAST SLOW PRO AND I CAN'T WAIT TO USE IT!!
Great videos and recipes. Love all that you have been doing. A suggestion to improve your presentation would be to use a hard wired microphone that is connected directly to your movie camera. (bluetooth might work) Your presentation is great but the audio echoes a bit and a better "mike" set up would make this even better. Thanks for all you are doing for a healthy America.
I would like to add a couple things. roast your bones in the oven at 350 degrees Fahrenheit for an hour. you're broth will have a much richer flavor. if you cook your own broth at high temperature you destroy the collagen. pressure cook your bone broth at low temperature and leave overnight.
From my job I have all the smoked rib and chicken bones I could ever need, about to make a broth in my slow cooker with both. Is that abnormal to use both? I think it would add a level of flavor. May be perfect for a southern take on Vietnamese pho. Rice noodles with thinly sliced sirloin? Anyone got an idea of what I’m talking about or is that too much
I have a stainless steel stovetop pressure cooker; it's great. Is the Instant Pot ceramic? I read somewhere that ceramic can leak in slow cookers. Has anyone read this?
Thanks for sharing ! I would not have thought of using the bones a second time (I made bone broth only once, following your recipe, in the slow cooker). What is your pressure cooker (I have one I brought with me from France when we moved, but it is one that goes on the stove top, not an electrical one) ?
+Wahkeena Sitka I would probably either let it keep warm for 2-3 hours or just start it up again for another 90 mins, just because the longer the better! So 3 days or 180 mins? I think 90 mins on high to be about 24-36 hours! My pressure cooker doesn't have the heat settings like that one does, because it has a lot of preset ones, I'd like being able to change the time and temp much better!
What kind of pressure cooker does everyone have? I’m using a Farberware & am curious to know which setting would be better to use. @Edith Thurman I figured it’d be best to set it twice back to back just to be sure it was getting all the bone nutrients compared to the 24-48 hour simmer when done in the stock/crock pot/etc but I wouldn’t set it on high (most of what I’ve come across says you do NOT want the water to boil at all.) @Danielle Walker why do you skip roasting the bones? I have read and watched plenty of videos and from what I’ve gathered to get the most flavor and marrow you should roast bones especially beef and not add salt. I’d love feedback!
+Liza Dunn It actually will have more nutrients because the pressure cooker is sealed which keeps the vitamins/minerals from escaping in the steam. It (the pressure), will force them back into the food or in this case the broth.
Do you know if the nutritional content of the broth is best when roasting or not roasting the bones? Also, I’ve heard that the broth needs to be cooled immediately after it’s done to avoid spoiling.
What is the brand of the pressure cooker? The link is broken. Or can someone tell me the best brand name of pressure cooker for broth? I cook alot of broth at home, and I need a good quality one. Thank you!
@Danielle, Great video! Hey do you know how I can completely remove the raw boiled bones/meat smell from the broth? I just tried to make chicken bone broth using raw chicken necks from non antibiotic, free range chickens. but the smell is horrid/gamey. I thought the bone broth would smell like grandma's chicken broth gravy. I even roasted the bones in the oven at 400 deg fro 45 min and blanched the bones , removed scum and then added. onion, garlic, peppercorns, sea salt, and 2 bay leaves but the smell is in the broth still such that I cant eat it for health benefits. BTW I used a Intsant-pot pressure cooker and cooked it on the highest setting of 120min pressure cooking which is supposed to be equal to about a full 24hr slow cook. But how do I get rid of the raw boiled meat smell from the broth or is it supposed to be stinky ie. boiled bones/gamey and an acquired taste?? please help!
I bake the chicken, or buy a whole chicken, bake eat chicken for dinner ( you can add necks etc to the baking pan). Then toss bones in with onions,apple cider vinegar with mother, carrots, celery and a.bay leaf. Cook 4 hours in an instant pot, boom great bone broth. Use all the bones from the chicken, a rotisserie chicken is what I usually use and I make 3 quarts a week. Best yummy stuff ever !!
My pressure cooker says do not put frozen foods into it, only thawed. Not sure why..As far as using bones again, I have used them for like 5+ batches before. I saw a vid where the girl extracted gelatin from bones for like 12 times. YOu can get chicken bones to completely almost break down as you said, I believe this is good actually, gets all the calcium and bone marrow in the mix.
+John D Two reasons for this. Your frozen foods will cause the pressure cooker to take more time to come up to the desired pressure. The other reason is if the frozen food is very thick, the center may never get cooked properly. This is like putting a partially frozen turkey into the a super hot oven. It may look good on the outside, but who knows what's going on in the inside.
Hi! If your slow cooker only goes up to four hours, you can restart it once it's done until you reach the total amount of hours that it should be cooked for. You can find full instructions on daniellewalker.com - just search for "bone broth." Enjoy!
+Asma Idris I use an Instant Pot! Always make sure that the valve is set to pressure, and just know that it usually takes about 10-15 minutes for the pot to get up to pressure and then it should start counting down on the time.
AT 4:30 she says she is going to strain the liquid and put it into the fridge. I think you have to let it cool down to room temp first for food safety reasons.
Konrad von Marburg I heard the opposite. Many people suggest after straining it to put the container in an ice bath and then store it immediately to avoid spoiling. This part confuses me
I let it sit out for about 10-15 minutes so it's not steaming hot sometimes, but most times I do just throw it in the fridge. :) My Pressure Cooker has a warming setting that it goes to after the process is done and that naturally lowers the temperature.
Research showed that There is little to no mineral extraction from the bones in bone broth ! Even with an acidic medium, simply because it's not enough and should be MUCH more acidic with will burn you...It is really saddening for me ! :'( But it is still very healthy because those minerals come actually from the veggies into the water.Bone marrow is really healthy and also the gelatin.
What size of electric pressure cooker do you recommend for making bone broth 6 or 8 qt? How long does bone broth stay fresh in fridge? Can you freeze bone broth? Also, I was told to let the bone soak in vinegar for 1/2 hr to draw out more mineral from bones before cooking ,is that true?
I like the biggest one, but either size will work. It just depends on how much you're making! It can stay fresh in the fridge for about a week. I personally love freezing it in silicone muffin molds. I personally do not do that, but you could! I usually just add a bit of apple cider vinegar into the pot before I let it pressurize and cook and that does the trick for me.
Yes, add about 2 tbsp of Braggs Raw Unfiltered Organic Apple Cider Vinegar, depending on amount of bone broth you're making, into the filtered water before you start cooking it, it will help draw out the calcium from the bones.
I got the pressure cooker xl for a few days, and im scared that thats shit explode!!! Im keeping looking for the preassure.... and just cant wait longer of 40 min.... am i stupid???
I always cook my chickens, red meat, in the pressure cooker, to get the fat , out. I was throwing the bone broth, I didn't know. I will keep the liquid, and just throw the fat! thank you.
Bones don't expire do they? I'll save mine & put in the fridge & use & e Resuse for soups or sauces but this time I need a bone broth for some French onion soup I 🍲 want to make.
Baste the bones with tomato paste and roast @350* until brown then toss 'em in your crockpot or pressure cooker and prepare as usual. ....Bon Appetito !!!
+dreimann I usually use about 2 pounds of bones. If I have more though, I'll use more. I find that it doesn't matter how many bones you have, you mostly just have to get the bone to water ratio correct. You want barely enough water to just cover the bones.
Because you really do get all the good collegian and gelatin , more doing it 4 hours then just 2 hours. It distinguishes itself from stock due to its lengthy cooking time. Much like stock, it can be used as a base for soups, stews and risottos.but you really want to do it much longer for the benefits. She made broth, 4 hours or more give you the best , full of collegen, your reaping great rewards by going much longer. I’ve been making this for years, and 2 hours is not nearly enough time
So what I have learned is that you *can´t can* beef broth in the 8 qt. You can make tons of it, but you have to keep it fridge. One video showed canning beans. That would explain why mine did did not come with a rack.My fridge is FULL of bottles now.Why would I want more? I NEED the fridge space.That can of beans is not saving me money compared to the price of broth.Was that little omission on purpose? AND boiled eggs.Who needs that many egg recipes? Somebody better do some do some testing Fast. Or are we selling the NEW fryer. I am really mad. Not everyone needs a 10 quart.Miffed in WI. P.S. I called to buy a rack and got a run around!
I use full 1 TABLESPOON of Braggs Raw Unfiltered Organic Apple Cider Vinegar w/ Mother...1.5 teaspoons isn't enough. And I never mix bones like chicken, beef and pork...tastes funny if you do that. Never made fish bone broth.
I still prefer to slow cook my roasted bones for at least 2-3 days i usually just have 2 pots brewing all the time and i always end up with a beautiful gelatinous broth but thanxs for sharing
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
It will taste sooo much better if you season your bones and roast them in a 400° oven for 30-60 minutes first. Also, I cook it for 3 hours in the instant pot pressure cooker so you get a nice broth that jiggles a little when it's cold. Jelled broth means there's more collagen and other good stuff in it.
yes! I also love to add salt and pepper and roast in oven before adding to pressure cooker :) I put it on for as long as my Instant Pot will let me!
good call!
Can I ask do you only do the 3hrs pressure cooking? And you get the jelly consistency? That’s amazing how much water can you put in your pressure cooker though? It’s my first time and scared, since it’s a pressure cooker :(
Wow!! You've got a beautiful kitchen!!
I liked it too! it had warm cozy feel.
Looks good! I prefer to roast my soup bones first before I make my broth/stock. I like the darker color it gives as well as the flavor. With that said, I haven't tried making this in my pressure cooker - yet.
Great suggestion! Hope you enjoy your bone broth!
she is my favorite, have two of her cookbooks
I just got a pressure cooker,and made bone broth with chicken legs,the best I ever had,solid gelatin,amazing stuff,and I did mine 90 minutes to
A pressure cooker is a game changer!
Amazing! Can’t wait to try
Thanks for the video.
Gorgeous kitchen! Looks like Old Barn wood around the hood.
Thanks for watching!
This is awesome! I have a stove top pressure cooker and never thought to use it for making my bone broth..thank you! :-)
As a kid, my mum's pressure cooker scared me but I'm sick of having a smelly house for 14-16 hours so I watched the video just to see how this is done. You made it look easy! Thanks.
+Kelly Scott Thank you Kelly! I love my Instant Pot so much. amzn.to/1LUI31a
I don’t like the smell either, I pressure cook out side on a ceramic cooktop. Then I mash the chicken bones and add it to my dogs food. Nothing goes to waste.
Brilliant video, thank you for sharing. You have inspired me to buy a pressure cooker!
Great idea to use the ones twice. Thanks for the tip. Great video!
You are welcome!
Very well presented and informative. Good job!
Thanks!
Love your kitchen
Thank you Lloyd!
Love your stove !
🙌
Thank you for sharing this. It's a huge help.
I would leave the cover on for 2hrs after the 90 minutes since your recipe calls for 2hrs. The temperature of the broth takes time to cool to room temperature, therefore it Will continue to cook. This will save (energy-efficient ) and ensures a longer tome to extract the good stuff.
Btw, i always go for 2nd boil that i use for soup.
You re-boil the bones twice?
Thank you, loved the video, just what I was looking for!
Glad it was helpful!
Great video! Thanks for posting!
melpros1 You're welcome! Thanks for checking it out.
Got an Instant Pot for Xmas and used it to make chicken broth. Your video came in handy-thank you.
+Jessie Novey You're welcome!
Great video
Very nice video, and what a beautiful kitchen! I think it's worth noting that, unlike a slow cooker, a pressure cooker has almost no evaporation so you need to add much less liquid than you might for the slow cooker recipe. This can always be remedied, afterwards, by reducing the liquid after bone-broth making. With your electric pressure cooker that can be done using the brown/saute' button with no lid. With a stovetop pressure cooker it can just be done by simmering the contents un-covered. Ciao, Laura
Looks delicious 😊
great .... so simple
Fahim Yousuf Thank you!
Thank you for your video... I am just using beef and chicken bones and a bit of dried onion, and salt. I only have the old-fashioned kind of pressure cooker, not programable... trying to see how long to process it.
Great video interesting
Thank you!
Thank you 🌹
You’re welcome 😊
I love the suggestion to use the bones twice! I never would have thought of that.
+Jennifer Warden You can also use bones from previous meals like roasted chicken or turkey. The same is true for beef and pork bones. Save them in the fridge until you make your broth. Roasting beef bones before making the broth will also yield a darker, richer tasting broth.
thank you for the great thorough explanations!😄😄. I should be receiving my P.C. in the mail today. I can't wait to try this..crock pot is really good but it takes time.
Using pressure cooker save time and you can enjoy it right away. I need to get one just like the one you got. Thanks for the video.
gambino38 Of course!
this will be my first bone broth in the pressure cooker. I usually use the crockpot. I'm amazed at how little broth you got for so much meat. We shall see. thanks for the video. Looks like I'm late to the crock pot game
great help
Hi. Is it ok to leave the fat that raises after being in the refrigerator in? Or should I remove it? Thanks for the helpful video!
I like to remove it!
I'M SO GLAD I CAN USE FROZEN BONES!! THANK YOU! YOU MAKE IT LOOK SO EASY TOO. CAN I ASK WHAT BRAND YOU'RE USING? I JUST GOT A BREVILLE FAST SLOW PRO AND I CAN'T WAIT TO USE IT!!
+Christine Garcia I'm using my Instant Pot! You can find it here-amzn.to/1PUIQLK
Danielle Walker the pressure cooker you used did not look like the Instant Pot you refer to.
Making my 1st batch today. Actually used the instant pot but did not use pressure, only the slow cook function. Will use pressure with next batch.
I have done my beef bones 3 times and they are still making gel, is there a limit to how many times you can use them? Till they stop producing get?
Great videos and recipes. Love all that you have been doing. A suggestion to improve your presentation would be to use a hard wired microphone that is connected directly to your movie camera. (bluetooth might work) Your presentation is great but the audio echoes a bit and a better "mike" set up would make this even better. Thanks for all you are doing for a healthy America.
Nice!
rbj1906 nicer to exercise with it... lol, but I don't wanna3cf058gep9laga8jj6h4zbqnbi.hop.clickbank.net/?tid=FIRE
I would like to add a couple things. roast your bones in the oven at 350 degrees Fahrenheit for an hour. you're broth will have a much richer flavor. if you cook your own broth at high temperature you destroy the collagen. pressure cook your bone broth at low temperature and leave overnight.
adross3 what’s the difference between a pressure cooker and a crock pot? Isn’t the point of a pressure cooker to speed up the possess ?
If the pressure cooker temperature can destroy the collagen then so can roasting it at 350 degrees for one hour. Makes no difference.
Ruffy Grace see how confused I am getting???
isnt breaking down the collagen the while point?
🤔 I like
From my job I have all the smoked rib and chicken bones I could ever need, about to make a broth in my slow cooker with both. Is that abnormal to use both? I think it would add a level of flavor. May be perfect for a southern take on Vietnamese pho. Rice noodles with thinly sliced sirloin? Anyone got an idea of what I’m talking about or is that too much
I have a stainless steel stovetop pressure cooker; it's great. Is the Instant Pot ceramic? I read somewhere that ceramic can leak in slow cookers. Has anyone read this?
Thanks for sharing ! I would not have thought of using the bones a second time (I made bone broth only once, following your recipe, in the slow cooker).
What is your pressure cooker (I have one I brought with me from France when we moved, but it is one that goes on the stove top, not an electrical one) ?
Thank you for your video..,
But as I know beef bone broth takes at least 4 hours ,
Can I add more hours on electric pressure cooker?
It doesn't need as much time when its under pressure. If you want to slow cook it, you can do it for 16 hours!
Thankyou.
that's crazy! bone broth that's done in 90 minutes instead of 3 days?!
Wahkeena Sitka The Pressure Cooker really does the trick!
+Wahkeena Sitka I would probably either let it keep warm for 2-3 hours or just start it up again for another 90 mins, just because the longer the better! So 3 days or 180 mins? I think 90 mins on high to be about 24-36 hours! My pressure cooker doesn't have the heat settings like that one does, because it has a lot of preset ones, I'd like being able to change the time and temp much better!
+Edith Thurman I was thinking on making it the same way also..
What kind of pressure cooker does everyone have? I’m using a Farberware & am curious to know which setting would be better to use.
@Edith Thurman I figured it’d be best to set it twice back to back just to be sure it was getting all the bone nutrients compared to the 24-48 hour simmer when done in the stock/crock pot/etc but I wouldn’t set it on high (most of what I’ve come across says you do NOT want the water to boil at all.)
@Danielle Walker why do you skip roasting the bones? I have read and watched plenty of videos and from what I’ve gathered to get the most flavor and marrow you should roast bones especially beef and not add salt.
I’d love feedback!
Demetra Nakos I have the Ninja Foodi
How long will this store, and what is the best way to store it?
I saw a lady on RUclips use the same beef bones for 12 days and still extract collagen. Wish I had saved the video.
Did she use a pressure cooker?
Does bone broth from pressure cooker have the same health properties and gel the same as traditional stovetop method? Thx!
+Liza Dunn It actually will have more nutrients because the pressure cooker is sealed which keeps the vitamins/minerals from escaping in the steam. It (the pressure), will force them back into the food or in this case the broth.
helpfulnatural
have you tried baking the bones before making soup?
Yes if I have the time; makes a much richer soup.
Do you know if the nutritional content of the broth is best when roasting or not roasting the bones? Also, I’ve heard that the broth needs to be cooled immediately after it’s done to avoid spoiling.
what about the foam that rises to the top? I didn't see any. I understand that the foam clogs the valve on the pressure cooker.
Should the overlayer fat be removed?
Yes
How many pounds of beef did u use? How many quarts does your pressure cooker hold?
WoW thanks for info!☆☆☆☆☆
No problem!
real great video, awesome audio. What do you Use?
Yes beautiful kitchen!! Why do some brown the bones and some don’t.
it just adds some extra flavor if you want!
Have you ever tried roasting the bones first I haven’t but I’m going to
wouldnt apple cider vinegar wear out the non stick coating on the pressure cooker ?.
What is the brand of the pressure cooker? The link is broken.
Or can someone tell me the best brand name of pressure cooker for broth? I cook alot of broth at home, and I need a good quality one. Thank you!
The Instant Pot! amzn.to/1zBfJ9g
Not what you used in video
@Danielle, Great video! Hey do you know how I can completely remove the raw boiled bones/meat smell from the broth?
I just tried to make chicken bone broth using raw chicken necks from non antibiotic, free range chickens. but the smell is horrid/gamey. I thought the bone broth would smell like grandma's chicken broth gravy. I even roasted the bones in the oven at 400 deg fro 45 min and blanched the bones , removed scum and then added. onion, garlic, peppercorns, sea salt, and 2 bay leaves but the smell is in the broth still such that I cant eat it for health benefits. BTW I used a Intsant-pot pressure cooker and cooked it on the highest setting of 120min pressure cooking which is supposed to be equal to about a full 24hr slow cook.
But how do I get rid of the raw boiled meat smell from the broth or is it supposed to be stinky ie. boiled bones/gamey and an acquired taste??
please help!
I bake the chicken, or buy a whole chicken, bake eat chicken for dinner ( you can add necks etc to the baking pan). Then toss bones in with onions,apple cider vinegar with mother, carrots, celery and a.bay leaf. Cook 4 hours in an instant pot, boom great bone broth. Use all the bones from the chicken, a rotisserie chicken is what I usually use and I make 3 quarts a week. Best yummy stuff ever !!
could you just cook it again for 90mins so you have more concentrated broth then dilute it with water afterward to get more liquid?
What will happen if we open the lid without turn to 'vent' or the vent slow down?
explosion
My pressure cooker says do not put frozen foods into it, only thawed. Not sure why..As far as using bones again, I have used
them for like 5+ batches before. I saw a vid where the girl extracted gelatin from bones for like 12 times. YOu can get chicken bones to completely almost break down as you said, I believe this is good actually, gets all the calcium and bone marrow in the mix.
+John D Two reasons for this. Your frozen foods will cause the pressure cooker to take more time to come up to the desired pressure. The other reason is if the frozen food is very thick, the center may never get cooked properly. This is like putting a partially frozen turkey into the a super hot oven. It may look good on the outside, but who knows what's going on in the inside.
Did you broth turn to a jelly consistency after only 90 minutes?
LogicalNotes THIS IS THE MILLION DOLLAR QUESTION????
What brand pressure cooker is that?
+Cheryl Maksymowski It's an Instant Pot! They're the best! amzn.to/221JUVp
That looks like a Cuisinart. I have the same model.
Subscribed!
Mine goes up to 4 hours. Should I cook for 4 hours?
Hi! If your slow cooker only goes up to four hours, you can restart it once it's done until you reach the total amount of hours that it should be cooked for. You can find full instructions on daniellewalker.com - just search for "bone broth." Enjoy!
Which brand of pressure cooker is it?
+B Knittle I bought this brand and after timing it 90 mins, it's stayed at 90 for an hour and stopped....did this happen to u?
+B Knittle what am I doing wrong? it was for the first time...
+Asma Idris I use an Instant Pot! Always make sure that the valve is set to pressure, and just know that it usually takes about 10-15 minutes for the pot to get up to pressure and then it should start counting down on the time.
+Danielle Walker Here's where you can get one- amzn.to/1LUI31a
AT 4:30 she says she is going to strain the liquid and put it into the fridge. I think you have to let it cool down to room temp first for food safety reasons.
Konrad von Marburg I heard the opposite. Many people suggest after straining it to put the container in an ice bath and then store it immediately to avoid spoiling. This part confuses me
Awesome! 😊
you said twice that when you are done you just throw the broth in the fridge. Isn't there a cooling period for safe temperatures?
I let it sit out for about 10-15 minutes so it's not steaming hot sometimes, but most times I do just throw it in the fridge. :) My Pressure Cooker has a warming setting that it goes to after the process is done and that naturally lowers the temperature.
What is the name of that pressure cooker?
The InstantPot!
It’s bone broth requires up to 48 hours on a normal pot Wouldn’t need at least eight hours in the pressure cooker? Is it two hours to little
You can try that! I've heard of various methods and cook times to make bone broth.
Research showed that There is little to no mineral extraction from the bones in bone broth ! Even with an acidic medium, simply because it's not enough and should be MUCH more acidic with will burn you...It is really saddening for me ! :'( But it is still very healthy because those minerals come actually from the veggies into the water.Bone marrow is really healthy and also the gelatin.
wouldn't the higher temperature under pressure cooking destroy nutrients?
a low and slow simmer over a longer period sounds better.
You can also do it in a slow cooker but the Instant Pot is awesome for short periods of time and getting meat super tender very quickly.
You think things survive better when you boil it for 36h? Its the minerals you want from the bone not the c vitamin.
I never knew you can use the same bones to get two batches. I am all over that idea. Bones are getting expensive.
Yes! And depending on how much it yields the second time around, you *might* be able to use it a third time!
What size of electric pressure cooker do you recommend for making bone broth 6 or 8 qt? How long does bone broth stay fresh in fridge? Can you freeze bone broth? Also, I was told to let the bone soak in vinegar for 1/2 hr to draw out more mineral from bones before cooking ,is that true?
I like the biggest one, but either size will work. It just depends on how much you're making! It can stay fresh in the fridge for about a week. I personally love freezing it in silicone muffin molds. I personally do not do that, but you could! I usually just add a bit of apple cider vinegar into the pot before I let it pressurize and cook and that does the trick for me.
Yes, add about 2 tbsp of Braggs Raw Unfiltered Organic Apple Cider Vinegar, depending on amount of bone broth you're making, into the filtered water before you start cooking it, it will help draw out the calcium from the bones.
Danielle Walker
I've subscribed just because your pretty and you know your stuff at your fingertips. thank you for the wonderful tutorial
😊
Just a tip, if you have a non-stick finish like the ninja, don't drop the bones in or they can scratch the finish.
Thank you for sharing! That's a helpful tip!
I never salt my broth while cooking it. I find it simpler to salt it as needed when I wish to serve it.
That's a great tip too AetherDreamSeeker. Thanks!
I got the pressure cooker xl for a few days, and im scared that thats shit explode!!!
Im keeping looking for the preassure.... and just cant wait longer of 40 min.... am i stupid???
Not at all! They can seem a bit daunting at first. I hope it's going better now! ❤️
I’ve read the bones should be roasted first, perhaps for more flavor.
I always cook my chickens, red meat, in the pressure cooker, to get the fat , out. I was throwing the bone broth, I didn't know. I will keep the liquid, and just throw the fat! thank you.
You're so welcome!!
Bones don't expire do they? I'll save mine & put in the fridge & use & e
Resuse for soups or sauces but this time I need a bone broth for some French onion soup I 🍲 want to make.
I usually put them in the freezer if I am not planning to use them ASAP.
You can use your bones over and over, adding to them to others, till they fall apart. ;)
True! I find that in the first use most of the gelatin and collagen is extracted and not as much in the second round. Still gives great flavor though!
How do you know when bones aren’t usable anymore?
Suggestion: Buy a lapel microphone. Question: Why didn't you brown the bones?
My pressure cooker is still beeps loud and shuts off after an hour...maybe products is deficient...
Baste the bones with tomato paste and roast @350* until brown then toss 'em in your crockpot or pressure cooker and prepare as usual. ....Bon Appetito !!!
Do you know how many pounds of bones you used? The video wasn't specific.
+dreimann I usually use about 2 pounds of bones. If I have more though, I'll use more. I find that it doesn't matter how many bones you have, you mostly just have to get the bone to water ratio correct. You want barely enough water to just cover the bones.
+Danielle Walker Awesome, thanks!
I keep seeing other recipes cooking their bones in the instant pot for FOUR hours total (two times cooking) for their recipes. Why would they do that?
Because you really do get all the good collegian and gelatin , more doing it 4 hours then just 2 hours. It distinguishes itself from stock due to its lengthy cooking time. Much like stock, it can be used as a base for soups, stews and risottos.but you really want to do it much longer for the benefits. She made broth, 4 hours or more give you the best , full of collegen, your reaping great rewards by going much longer. I’ve been making this for years, and 2 hours is not nearly enough time
It's like a Fred Flintstone kitchen. Lol.
Ha ha!! I can see that!
Personally I wouldn't release the steam like that. Just wait till it vents it self
That's an option as well! Thanks for sharing that tip!
So what I have learned is that you *can´t can* beef broth in the 8 qt. You can make tons of it, but you have to keep it fridge. One video showed canning beans. That would explain why mine did
did not come with a rack.My fridge is FULL of bottles now.Why would I want more? I NEED the fridge space.That can of beans is not saving me money compared to the price of broth.Was that little omission on purpose? AND boiled eggs.Who needs that many egg recipes? Somebody better do some do some testing Fast. Or are we selling the NEW fryer. I am really mad. Not everyone needs a 10 quart.Miffed in WI. P.S. I called to buy a rack and got a run around!
Barbara Karr what has that got to do with the video and tutorial. Complain to the company if you don't like it.
you remind me of Natalie Portman... (wow)
I see a ghost walking 3:39. Ghost come back and watch the pressure 3:48
I did this, covered my bones with water and everything. My stock burnt up and went dry! Ruined all my good deer bones.
You should never quick release a pressure cooker with bone broth. Let the pressure come down naturally
Listen to Mr health and safety lol
you are batifull you didnt say how many hours 8 maybe who care you are so sweet
I use full 1 TABLESPOON of Braggs Raw Unfiltered Organic Apple Cider Vinegar w/ Mother...1.5 teaspoons isn't enough. And I never mix bones like chicken, beef and pork...tastes funny if you do that. Never made fish bone broth.
I still prefer to slow cook my roasted bones for at least 2-3 days i usually just have 2 pots brewing all the time and i always end up with a beautiful gelatinous broth but thanxs for sharing
Pork definitely not for me