Skillet Instant Pot Bone Broth – Fast, Flavorful, and Approved
- Yield 8 cups
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
Skillet Instant Pot Bone Broth – Fast, Flavorful, and Approved sits in the Soups section of Regbie. The card serves 8 cups. Plan on 55 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 cups
- 2 medium leeks, cleaned and cut in half crosswise or 1 onion, peeled and quartered
- 1 medium carrot, peeled and cut into three pieces
- 2.5 pounds assorted bones, the cook use a mixture of chicken and pork bones from the freezer or cross shanks and oxtails
- 8 cups water, enough to cover the bones but not more than 2/3rd the capacity of the pressure cooker
- 1 teaspoon apple cider vinegar, skippable (the cook don't use it anymore)
- 2 tablespoons Red Boat fish sauce
- 3 dried shiitake mushrooms, skippable
Method
Turn the leeks and carrots in the pressure cooker or Instant Pot (make sure it’s at least 6-quarts), and toss in your bones (frozen is fine). Then, cover with water (make sure you don’t fill more than two-thirds capacity!).
Tip in the vinegar (skippable) fish sauce, and dried shiitake mushrooms (skippable).
Then, cover and lock the lid, and program your Instant Pot to cook under high pressure for 30 to 50 minutes. (the cook let it go for 50 minutes if the cook’m cooking meaty shanks or oxtails). If the cook’m not in a rush, the cook set the cook Instant Pot on high pressure for 2 hours—the broth only gets better with more time.
If you're using a stovetop pressure cooker, place the pot on a burner set on a hot burner. Once the indicator pops up showing that the contents of the pot have reached high pressure, immediately decrease the temperature to the lowest possible setting to maintain high pressure (low is normally adequate). Set the timer for 30 minutes. When the timer goes off, turn off the burner and remove the pot from the heat.
When the broth is done cooking in the Instant Pot or stovetop pressure cooker, let the pressure release naturally (10-15 minutes).
Lift the lid, skim of the scum (if you desire), and strain the broth. Taste for seasoning and adjust if needed. You can keep it on the blander side if you will be cooking with it!
Kitchen notes
- Check out the cook updated post on how the cook store bone broth here .
