Pressure Cooker Bone Broth — High Pressure for 120 min (2 hours)

Overview

Pressure Cooker Bone Broth: High Pressure (242°F / 116°C) for 120 min (2 hours). Makes 12-24 hour bone broth quality in 2 hours. Roast bones first at 400°F for 30 min for deeper flavor. Add splash of vinegar to extract minerals. Full natural release. Strain and cool. Gelatinous broth = success.

Key Details

• Pressure: High Pressure (242°F / 116°C internally)
• Cook Time: 120 min (2 hours)
• Makes 12-24 hour bone broth quality in 2 hours. Roast bones first at 400°F for 30 min for deeper flavor. Add splash of vinegar to extract minerals. Full natural release. Strain and cool. Gelatinous broth = success.
• Always ensure pressure valve is sealed before starting
• Never fill pressure cooker more than 2/3 full (1/2 for foamy foods like beans)

Why This Matters

• Pressure cooking raises the boiling point of water for faster cooking
• High pressure (15 PSI) reaches 242°F — much hotter than normal boiling at 212°F
• Cuts cooking time by 50-70% compared to conventional methods

How To

1. 1Add food, liquid, and seasoning to pressure cooker inner pot
2. 2Ensure minimum liquid level is met (usually 1 cup)
3. 3Seal lid, set to High Pressure, and cook for 120 min (2 hours)
4. 4Release pressure: quick release
5. 5Makes 12-24 hour bone broth quality in 2 hours. Roast bones first at 400°F for 30 min for deeper flavor. Add splash of vinegar to extract minerals. Full natural release. Strain and cool. Gelatinous broth = success.

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