Pressure Cooker Bone Broth

I made some Bone Broth in my pressure cooker the other day. It turned out wonderful and will be making it again soon.  I made it before lunch so we ate the meaty shanks with some baby greens for our lunch that day.

Ingredients:

2-3 grass fed beef shanks, plus any bones you want to throw in (I saved some short rib bones from dinner one night and put them in the freezer until I had use for them.)

sliced baby carrots (I used about 12)

1 onion chopped

3 celery stocks chopped

salt & pepper

1 bay leaf

1 tsp whole cloves for flavor

6 cups of filtered water

Directions:

Add all ingredients to your pressure cooker making sure not to fill above the 2/3 line. Put the lid on and bring up to high pressure.

Cook on high for at least 45 minutes, I let mine go for 1 hour. Remove from heat and quick release or allow to depressurize on its own.

I served the meat and veggies over a bed of baby spinach, kale and chard.  I then strained the rest of the liquid and put in the frig.  Will last about one week, or can freeze.

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