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.
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
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.