Recipe: Bone Broth or Stock or Vegetable Broth (Instant Pot)

BONE BROTH OR STOCK

"The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture than stock. They can be used interchangeably in recipes.

The bigger difference between the two is in the perceived health benefits. Many people consider bone broth to be therapeutic. The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid. This process is aided by adding a bit of acid to the pot-in this case, apple cider vinegar-which also helps the bones break down (at the end of cooking, the bones should crumble if you press on them). Note that if you are making a regular stock instead of a bone broth you should omit the vinegar.

Bone broths need ample cooking time for all this to occur, at least 24 to 48 hours when simmered conventionally on the stove or in a slow cooker. Regular stocks cool much more quickly; 2 to 4 hours is all you need on the stove.

But whether you are making bone broth or regular stock, the pressure cooker does the job much faster. Regular stocks will be ready in only an hour or two, while bone broths will be ready in an afternoon."



"You can use any bones to make bone broth or stock. I usually use a combination of chicken bones left over from roasted birds (I keep them stored in the freezer) and fresh meaty pork and beef soup bones that I get from the farmers market (you can also find them in the supermarket or at a butcher shop). But after the holidays one year, I used a goose carcass, and around Thanksgiving, turkey will likely be the bones of choice. Feel free to mix and match all manner of meat and fowl. Or if you want to make a particular kind of stock-say, chicken or beef-use bones only from that animal."

ACTIVE TIME: 10 MINUTES
PRESSURE COOK TIME: 1 TO 5 HOURS
TOTAL TIME: 1 HOUR TO 5 HOURS
YIELD: 3 QUARTS

3 pounds bones, preferably a mix of meaty bones and marrow-filled bones
3 tablespoons apple cider vinegar for bone broth only
1 1/2 tablespoons coarse sea salt, or to taste
1 to 2 celery stalks, to taste
1 large carrot
1 large onion, 2 leeks, or a bunch of leek greens
1 whole clove or star anise pod
2 to 6 garlic cloves, to taste
About 6 sprigs fresh thyme or dill
About 6 sprigs fresh parsley
1 bay leaf
1 teaspoon black peppercorns
2 to 4 coins (1-inch-thick) peeled fresh ginger (optional)

If you want to roast the bones first, preheat the oven to 450 degrees F. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.*

Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients (omit vinegar if making regular stock). Cover with 3 to 1/2 quarts water (the water shouldn't come more than two-thirds of the way up the side of the pot.

TO MAKE BONE BROTH:
For poultry bones, cook on high pressure for 3 hours. For beef, pork, or mixed bones, cook on high pressure for 4 1/4 hours. You'll know when the bone broth has cooked long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn't happened, cook on high pressure for another 30 minutes and check it again.

TO MAKE REGULAR STOCK:
If using all chicken or poultry bones, cook on high pressure for 60 minutes. If using beef or pork bones (or a combination of poultry and meat), cook on high pressure for 2 hours.

Let the pressure release naturally. Strain the liquid, discarding the solids. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and
regular stock will keep for S days refrigerated or up to 6 months frozen.

*Roasting the bones before adding them to the pot caramelizes them and makes a much richer and better tasting broth. But for a light chicken stock you could skip that step.

TO COOK IT SLOW:
Cook on low for 10 to 12 hours for regular stock, and 24 to 48 hours for bone broth.

VARIATION:

TO MAKE VEGETABLE BROTH :
In the pressure cooker, combine 3 sliced onions and/or leeks, 3 sliced carrots, 3 sliced celery stalks with leaves, 2 garlic cloves, 1 halved plum tomato, 1 bay leaf, 1 teaspoon peppercorns, a large pinch of sea salt, 4 parsley sprigs, and a cup or so of mushrooms, if you have them. Add water to cover by 2-inches, lock the lid in place, and cook on high pressure for 20 minutes. Let the pressure release naturally. Strain the liquid, discarding the solids.

Used by permission to Recipelink.com from Random House
Source: Comfort in an Instant: 75 Comfort Food Recipes for Your Pressure Cooker, Multicooker, and InstantPot by Melissa Clark