CAN I MAKE BONE BROTH IN A PRESSURE COOKER RECIPES

Steps:

• Preheat the oven to 400°F and rinse the bones. Arrange a rack in the middle of the oven and heat the oven to 400°F. Place the bones in a colander, rinse under cool water, and pat dry with paper towels.
• Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes.
• Bring the bones and cider vinegar to a boil, skimming the top. Transfer the bones to a 6-quart or larger Instant Pot or electric pressure cooker and add 3 quarts filtered water. Add the vinegar and use the Sauté function to bring the broth to a boil. When the broth comes to a simmer, use a wide slotted spoon to remove any white or gray foam off of the top.
• Cook on high pressure for 120 minutes. Cover and lock on the pressure cooker lid. Make sure the pressure-release valve is closed. Set to manual, high pressure for 120 minutes. The quickest way to 120 minutes is to actually press the (-) until the clock hits zero and then 120 minutes.
• Naturally release the pressure. When the 120 minutes is up, let the pressure cooker naturally release all the pressure. Do not adjust the steam valve. This will take about 90 minutes.
• Add the onion and carrots and cook again on high for 120 minutes. Open the pressure cooker and add the onion and carrot. Cover and lock the lid back on. Make sure the pressure-release valve is closed. Set to manual, high pressure for 120 minutes.
• NatNaturally release the pressure. When the 120 minutes are up, let the pressure cooker naturally release all the pressure. Do not adjust the steam valve. This will take about 90 minutes.
• Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl. Carefully strain the bone broth into it. Discard the contents of the strainer.
• Cool the bone broth and store. Prepare an ice bath by either filling a sink or basin with cold water and ice and set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze.

Steps:

• If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
• Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn’t come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you’ll know you’ve cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn’t happened, cook it on high pressure for another 30 minutes and check it again.
• Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.