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  #1   ^
Old Tue, Dec-27-16, 06:47
chicachyna chicachyna is offline
Senior Member
Posts: 208
 
Plan: my own LC
Stats: 179/158/150 Female 66.5 inches
BF:28/28/24
Progress: 72%
Location: Tucson
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I got a pressure cooker for Christmas and I'm looking for a recipe for bone broth. The ones I've found say to roast the bones and veggies first for 1 1/2 hours. This step will probably add some richness and flavor, but will it make a significant difference? I'm trying to speed up my kitchen time, but I will do the roasting step if folks here have found it to be worthwhile.
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  #2   ^
Old Tue, Dec-27-16, 09:01
Kristine's Avatar
Kristine Kristine is offline
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Posts: 17,936
 
Plan: Primal
Stats: 165/149/145 Female 5'7"
BF:
Progress: 80%
Location: Southern Ontario, Canada
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I much prefer it after the bones have been roasted. If you can afford the carbs, coat the bones in some tomato paste. I feel like homemade broth is missing something compared to store bought, and it's probably MSG and artificial flavourings. I think the umami in the tomato paste helps make up for that with a richer flavour.
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  #3   ^
Old Tue, Dec-27-16, 09:07
cshepard cshepard is offline
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Posts: 334
 
Plan: Atkins - maintenance
Stats: 156/122/120 Female 64"
BF:
Progress: 94%
Location: BC, Canada
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I simply save all my bones from regular meals in a large ziplock in the freezer (rib bones, chicken bones, etc., all cooked already).

Then, when the bag is full, I pressure cook them for three hours, sometimes adding spices or garden veggies like leeks or onions (sometimes I'll even freeze leftover veggies or trimmings in the bone bag).

Once the bone broth is made I freeze it in ice cube trays and it will often last me till the next bag of bones is ready - I give my little dog one cube a day as well.

The broth comes out fantastic - flavourful and very gelatinous - despite the fact that I am a bone "gnawer" and all my bones have had every scrap of fat and grizzle completely chewed off!

I did, however, buy beef knuckles once to add to a broth and I roasted them first. I would think that raw bones would be way less tasty - resulting in a blander broth. The knuckles were so tempting after roasting that I made a meal out of chewing on them before throwing them in the pot, so it sort of makes sense, doesn't it?
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  #4   ^
Old Tue, Dec-27-16, 13:39
chicachyna chicachyna is offline
Senior Member
Posts: 208
 
Plan: my own LC
Stats: 179/158/150 Female 66.5 inches
BF:28/28/24
Progress: 72%
Location: Tucson
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Thx all! The ice cube tray is a great idea. I always save chicken bones for broth but have never used them in a pressure cooker before. I really like the idea of tomato paste. I'll be googling for LC pressure cooker recipes for my new toy!
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  #5   ^
Old Thu, Dec-29-16, 06:32
JLx's Avatar
JLx JLx is offline
Senior Member
Posts: 1,682
 
Plan: IF
Stats: 210/208/150 Female 66
BF:High wt, 276, 255
Progress: 3%
Location: Michigan U.P., USA
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I received an Instant Pot for Christmas - haven't tried it yet - but I have also made bone broth in a regular pressure cooker using this info as a guide:

http://nomnompaleo.com/post/1600411...oker-bone-broth

I found it a LOT more convenient than simmering for hours and hours. I even made two batches out of the same ingredients, with the second batch being less strong than the first, but still useful.
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