Bone broth is an ancient medicinal food that’s making a trendy new comeback – and for good reason! The benefits of this warming, nourishing and satisfying soup made from cooking goat/beef/chicken bones in herbal and spiced water for long hours are phenomenal, just take a look at some of them below:
- Bone broth is SUPER rich in collagen, which is the building block of skin. It promotes youthful looking skin, prevents premature aging and sagging of skin, and improves the elasticity of the skin
- Rich in glutamine, which supports muscle health and improves metabolism
- Heals and seals the gut. The collagen and other antioxidants in bone broth actively heal the gut by coating the intestinal walls and repairing them. This makes it a healing food for conditions like IBS and celiac disease
- Bone broth supports good joint health, prevents rheumatoid arthritis and greatly reduces joint inflammation and pain
- Boosts immunity
- Gently detoxes the body by supporting liver functions
- Reduces food allergies and sensitivities
Easiest Yummiest Bone Broth in a Pressure Cooker
I grew up drinking bone broth lovingly made by my grandmother, and later my mother, and came to accept this healing drink as a part of my life. They would simmer the bones for HOURS – but I don’t! Because I use the pressure cooker, my bone broth gets done in 1 hour flat! It’s the QUICKEST bone broth recipe you’ll ever come across, yet it’s absolutely delicious and it’s my GO TO recipe all day, every day. I never get bored of it!
Why Pressure Cook Bone Broth?
Some say slowly simmering bone broth (in a crockpot) for 6 – 8 hours (or longer!) gives the best flavor. While this may be true, I haven’t noticed any significant difference between crock pot broth and pressure cooker broth. They also argue that slow cooking releases nutrients better than pressure cooking, but this is another annoying myth that still perpetrates until today. Let’s look at the reasons why you should pressure cook your bone broth:
- It saves time and gas
- It’s great for busy people because it lets us enjoy a healing nourishing food at home, without having to rush out at buy fast food/restaurant food
- Pressure cooking retains more minerals and nutrients compared to other cooking methods like boiling and steaming!
- Very quick method of cooking
- Even though pressure cooking food on high heat, it does not create carcinogenic acrylamides like other forms of high heat cooking such as deep frying.
- It preserves heat-sensitive nutrients better than other methods!
Tantalizing Bone Broth in a Pressure Cooker
- 3/4 kg of roasted/broiled bones – cleaned, roasted, chopped
- 1 handful of fresh parsley/cilantro leaves – chopped
- 1 onion (can use either red or white onion) – chopped
- 1 ripe tomato – chopped
- 1-inch piece of ginger – grated
- 4 – 5 garlic cloves – grated
- 1 tsp cumin seeds
- ½ tsp of whole black peppercorns
- 1 tsp of turmeric powder
- 2 tablespoons of organic apple cider vinegar (optional)
- 6 cups of water
- 1 tsp of Himalayan pink salt
- Do the ingredient prep by chopping up all the ingredients that need chopping. I like to take a shortcut here to make things even quicker. I simply dump in the onion, tomato, ginger, garlic, cilantro into a blender and blitz it coarsely. Bam! All ingredients chopped in one go.
- Now add the broiled bones, spice powders, salt, apple cider vinegar, water and chopped ingredients into a large capacity pressure cooker.
- Securely place the lid and the weight and pressure cook on medium heat for 1 hour. Sometimes I like to cook it for 2 hours, to get a more mellow flavor. Beyond 2 hours, I don’t find much of a change to the flavor.
- Wait for the pressure to release (about 15 minutes) and open the lid. Stir and check for salt, adjusting if necessary.
- Strain the broth and enjoy hot or warm!
- Apple cider vinegar is optional, but highly recommended as it helps leach out the minerals from the bones and make them more bioavailable.
- You can store your strained broth in the refrigerator for up to 3 months.
- Always be very careful when opening the lid of the pressure cooker. Never open the lid while the pressure is still high. Be patient and wait for the pressure to release completely before opening.