Can You Make Bone Broth In A Pressure Cooker?

I've made bone broth plenty of times before, but today I wanted to try it using your average everyday kitchen pressure cooker. I use pork leg bones and chicken feet (the whole pig head wouldn't fit). Using this technique, you can make a hearty homemade bone broth without sleepless nights tending to the stock pot.

Ingredients:

The Broth:
Pork Leg Bones (2lbs)
Chicken Feet (2lbs)

The Rest:
Onions
Garlic
Ginger
Dumplings

Spices:
Allspice
Bay Leaf
Jujube
Licorice
Chicken Bouillon Powder

00:00 - What is Bone Broth?
01:35 - Just Some Pressure Cooker Wisdom
03:27 - Step One
04:46 - Lemme Vent
06:51 - Okay, What Do We Do With It?
09:26 - Now We're Cooking
10:39 - Plating
11:40 - Let's Eat

[JoeAuerbach]

Honestly, pressure cooker is about the only way I make stock anymore. So simple. I love it. Great call out about herbs, though.

[ExstTheOldWays]

Hit it with an immersion blender for a min to get that milky white you're looking for. Its the aggitation that is missing in the pressure cooker.

[DerBMXFan]

for tonkotsu I usually pressure cook the bones for 2-2.5 hours and after that i keep boiling it for about 30 minutes. that gives you that white broth instead of the clear one you made in the video.

[brucerobertson]

Hi Jon. I've made "bone broth" (rich stock) in my Instapot every Sunday for the last four-ish years. I've found that cooking on high for an hour and then quick pressure release, give it a good stir/bash around with a wooden spoon to separate the joints and expose tissue, and then another hour on high and then natural pressure release will break down most of the connective tissue. And yes, adding the aromatics near the end delivers more flavour. I usually add some kind of pulse for additional vegetable protein. And yes, long high pressure cooking definitely caramelizes the stock, but I almost always roast some of the bones or feet or wings or pig skin. Thanks for the video .

[Uiruriru]

You inspired me to finally unearth the massive bag of chicken bones in the back of my freezer and make stock with this video. I'm doing it in a slow cooker, but the concept of the video finally gave me the push I need, at least.

[Cindyg]

I have this same Ninja Foodi combination pressure cooker. It is fantastic. I love the automatic delay release and built-in thermometer.

[jorgegarcia-yjcn]

When making bone stock, i prefer roasting half, is pretty awesome the result

[jameshaulenbeek]

That's awesome!

I would suspect the lack of milkiness is due to the pressure preventing as much cavitation, but I really don't know for sure. As I understand it, milkiness is from some of the fats emulsifying into the broth from the rolling and mechanical mixing of the boiling liquid.

Maybe after pressure cooking, put it all in a stock pot and boil it for another 30 minutes to an hour, see what happens. That could get you that milky quality as well, for only a 3 hour cook time.

[RC-tgci]

Great stuff man! This is a great video on what to do. Keep up the good work!

[Raul]

if you want your stock to be clear son't simmer, keep it somewhere around 170 - 180F nad let ot go overnight. Then you can use the bones and pop 'em in the pressure cooker. For easy color Yellow and Red Onion skins.

[theskeletoninyourcloset]

Way of Ramen has a lot of tonkotsu broth iterations, and he uses a pressure cooker for the final step. There's quite a bit of preboiling and soaking and rinsing of the bones beforehand, but his tonkotsu videos I believe still use pressure cookers. I do think also plenty of the comments here have some insight. But this is such good experimentation for this too, thank you for demonstrating!

[JDH]

Looks good. Thanks for this presentation . There is a lot of flavor in that fat you always discard. I always leave a bit and add some “hot peppers” to the concoction which keeps me a bit warmer in the winter. However in answer to your title question I believe the answer is no. Thanks again for your efforts. Cheers

[DAYanez]

If a chef as accomplished and professional as Zaddy Jon moves away from the cooker as it depressurises I no longer feel bad for doing the same thing

[loati]

I really think the white is a reaction from colagen/gelatin and fat with the movement of the boiling water. Because there's a fish dish in my country that's just made with a very fatty part of fish which has a lot of collagen, with tons of oil and some garlic. You just cook it while shaking it non stop and the oil ends up becoming a white creamy sauce. If you don't shake it, it doesn't' happen.

[jamesphillips]

I think the first video I saw of you was the tiktok that you did making bone broth out of an entire pigs head. Was very impressive watching you crumble the skull afterwards. Great to see how your content is growing :)

[davidh]

Growing up, we got mom's chicken soup twice, MAYBE three times a year. God invented the InstantPot, and my local farmer's marking has chicken thighs and legs for $0.69 a pound in a 10lb bag, I can have chicken soup whenever I want. Interesting idea about the aromatics afterwards, but I'm lazy. 1 med onion, 1 lg carrot, 2 stalks of celery, 1 parsnip, 1 turnip if you got paid that week. I've found 1 hour on high pressure is all you need, let it cool for as long as you're busy. And yeah, go about your day and don't worry about leaving the house with the stove on.

[-_-]

One other thing is be interested in is if there's a saturation point. My faberware 7 in 1 is quite small. A bag of bones from the Asian market is maybe 1/2-2/3 of the pot.

[jvallas]

Well, yeah, I do it all the time (stovetop pressure cooker). When I do use the pressure cooker, I use a Helen Rennie technique that I'm still not convinced is safe: pressure cook (chicken feet or wings usually) for 90 minutes, then do not open the pot - leave overnight. Not telling anyone to do that, but I love my broth/stock. I'm guessing that all that time in a sealed chamber keeps it safe? (And hot for a long time, extracting lots of flavor?).

I do usually pre-roast as well. I try to remember to add a couple T of apple cider vinegar from the get-go, to (supposedly) pull out all the nutritious stuff. And I do aromatics/mirepoix from the start. I toss everything but the broth at the end, because it's all spent.

The advantage to your way of doing veg later is there's more room for water initially. I have a 6 qt cooker, and it limits how much broth I get. When I want a lot, I drag out my big old regular pot.

[madelinejones]

l appreciate the homemade quality the making of broth, thanks Chef Jon.

[josephwirth]

im learning how to make delicous tasting soup. thanks