Pressure-Cooker Bone Broth

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Bone Broth

I’ve had a lot of requests lately inquiring about how I make my bone broth, so I thought I would share my method for those of you who are curious. I believe consuming bone broth an integral part of the Autoimmune Protocol, because it is a nutrient-dense, gut-healing food. Bone broth is a rich source of minerals like calcium, magnesium, as well as gelatin and collagen. In addition to drinking in the morning with breakfast, I like to have broth on hand to add extra nutrients to a lot of my recipes.

I always make my broth in a pressure cooker, simply because it is the quickest way to do it. Originally, I simmered a large stockpot on the stove for a couple of days straight, but I didn’t sleep well knowing the stove was on. Also, more often than not my broth would not gel when cooled (a sign of the concentration of gelatin in the stock, which we look for due to its gut-healing properties).

Once I started to experience the effects daily broth consumption was having on my health, I decided to invest in this pressure cooker in order to make the process a little easier. I’ve used this cooker every week since I bought it two years ago, sometimes more, to make broth. There are many things you can make with a pressure cooker, but honestly, I only use mine for broth, and I found the expense well justified! Other people like this cooker, which is a combination pressure/slow cooker–I’ve never tried it, nor do I own a slow cooker, but I have a couple friends that have it and love the flexibility.

Once you have a pressure cooker, you need to source some bones. Bones from healthy animals (pastured and/or grass-fed) can be easy to come by if you know where to look–sometimes its as simple as asking your butcher or farmer if they have any they are willing to sell you in bulk for a good price. If you can request certain types of bones, beef knuckle bones make great broth, but don’t get caught up if they are not the “right type”–any bones will do, as long as the source is good. I always save bones leftover from cooking bone-in meat and throw them in a bag in my freezer. I never worry about keeping the same types of bones together; everything eventually makes it into the pot!

Fill the pressure cooker to the fill line with water, add a bay leaf and a splash of apple cider vinegar. The vinegar is necessary to help draw the minerals from the bones. I don’t salt my broth–I like to leave it unsalted so that it does not impact the saltiness of the dishes I add it to later.

A big tip I learned after making broth for awhile, is that you don’t need to use fresh bones every time you make broth. This blew my mind the first time I read it, but it made sense, especially with the larger beef bones that don’t seem to break down after one cooking. I pick through the bones after each batch, and save the ones that are still intact. Every time I make a new batch, I’ll add a fresh bone or two to the others that I have saved in the freezer.

I think the best advice to get broth that gels consistently, is to make sure you have as many bones as you can fit in your pot. I like mixing large beef bones as well as smaller chicken bones because you can get more in there, plus the flavor is more complex. The less water, the more concentrated and stronger your broth will be. If you get a batch that doesn’t gel, don’t worry–stick it on the stove and let some of the water boil off. Some people are purists and like “beef broth” and “chicken broth” to add to specific recipes… for me, broth is broth, and I try not to get too hung up on the details!

Using a pressure cooker, let the broth cook at high pressure for three hours. When it is finished, I let it depressurize naturally and then strain the liquid. This is when I pick through the bones and save the ones that are intact, and toss the ones that have turned to mush. I like to store the broth in glass mason jars in the fridge. If it is particularly fatty, I will remove some of the solid fat at the top of the jar when I go to use it, but I usually leave a little, and it helps the broth keep longer. Generally, broth is fine for a week or two in the fridge. You can also freeze it, but be cautious if you use glass jars–I have definitely had some explode on me. It is safer to use BPA-free plastic containers, if you are going to freeze any.

Of course, this is not the only way to make bone broth–you can either make it on the stovetop the old fashioned way, or use a slow cooker. Hopefully, if you were looking to troubleshoot your broth making, this article has helped you get some ideas!

Ask me your bone broth questions in the comments below!

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.

324 comments

  • esteri says

    Could you please comment on whether there is a concern re. glutamates in bone broth. Should we be rationing how much we take in daily because of this? Does pressure cooking make it worse or better? is their less glutamate each time you resuse the bones for broth. I am finding I can use my beef bones at least 6 times. And here is a tip…I add concentrated natural fruit powder to it when warm and it becomes super healthy jello and sweet without sugar!

    • Mickey Trescott says

      Hi Esteri,
      There are free glutamates in broth, which can affect some people. If you know you have a glutamate sensitivity, I’d make broth without vinegar. If you don’t have a sensitivity, I wouldn’t worry about it. I believe pressure cooking is ideal as it lessens the cooking time.

  • Hi!!!

    Thank you so much for all the information.

    I’ve decided yesterday to start healing my autoimmune disorders with the AIP my only problem is that I don’t really eat meat for 10 years now… I am giving the gelatin a try, even though I really hate it, trying to focus on the benefits.

    So is it okay to take gelatin (I am aiming for 2-3 tablespoons a day) instead of making bone broth as I really don’t want to eat any animals and seeing them cook 🙂

    Also I got the Great Lakes pork one but should I get the beef one next time?

    Thank you!!

    • Mickey Trescott says

      Hi Pirina!
      While gelatin will replace a little of what you are missing out on by not consuming bone broth, I don’t think it is a complete replacement. There are other minerals and amino acids that are beneficial to healing, and it is a fantastic cooking ingredient. I was vegan for 10 years so I totally understand not wanting to consume animal products. I made the transition slowly and steadily, as there are not enough protein sources to healthfully do AIP without eating meat. Wishing you luck!

  • […] make my neutral-tasting bone broth weekly in a similar fashion to this method, using my Instant Pot (I let it pressure cook for 90 minutes) and store them in glass mason jars in […]

  • […] are your favorite meals to batch cook? Broth, lamb stew, squash soup, broccoli soup… lots of soups and […]

  • […] bone broth (when I’m flared up and achy I make a batch and I find it’s truly healing) and […]

  • Col says

    Hi there, I’ve made my first broth in a pressure cooker for 3 hours and it’s quite clear almost like water I’m I doing something wrong also can you freeze the bones after you’ve used them once, preparing for a three day bone broth fast any advise how to get through this, really appreciate your help big thanks

    • Mickey Trescott says

      Hi Col, it sounds like maybe you didn’t use enough bones? I like to pack my pressure cooker with as many bones as will fit, then add water to the fill line. Yes, you can freeze bones you’ve cooked in other meals, and even reuse them if they are intact after making broth. I don’t advise fasting with broth, just using it often in cooking or drinking straight for the great nutrition. Hope it helps!

      • Peggy says

        Hi Mickey….I’ve been reading through these comments and it appears that at some point, you switched from the regular pressure cooker to an Instant Pot. Is this correct? I am looking at buying one because so many people are raving over it in the AIP community. I think I saw someone say that that max time is 2 hours. Do you just have to start it over after 2 hours? Do you use it for other recipes that you like? I’ve got my first batch of bone broth on the stove now, but it would be wonderful if I can use the pressure cooker! Any thoughts would be appreciated – thanks for all you do!

        • Mickey Trescott says

          Hi Peggy – I have both! I like the regular pressure cooker for making bigger, quicker batches of broth. The instant pot has a lower volume and cooks at a lower pressure. I still cook mine for 2 hours, but I do think the IP will go longer.

          Hope it helps!

  • […] Are there any cheap gadgets or little tools that you have found make AIP easier? Cooking simply and quickly makes me the happiest, so I can’t say I use many kitchen tools or gadgets. In fact, I only really have two: my Ninja blender/food processor (hello coconut ice cream) and my Instant Pot for my bone broth. […]

  • […] most natural way to get collagen into your body. You can also click here for Susanne’s favourite recipe. The Instant Pot (which can be used as a pressure cooker or slow cooker) is another very popular […]

  • Amy Willis says

    Hi Mickey,
    I’ve heard that using a slow cooker for bone broth is more effective at drawing out the nutrients as opposed to a pressure cooker. What are your thoughts? I’ve never owned either and I want to make sure I am investing in the right appliance.
    Thank you.

    • Mickey Trescott says

      Hi Amy,
      I don’t think a slow cooker is any better at drawing out the nutrients than stovetop, but I do think a pressure cooker will get more nutrients out in the same amount of time. That is why it is my preferred appliance to use to make broth. Hope it helps!

    • Rachel Lakewood CO says

      I got rid of my slow cooker Crockpot because the pot/insert was ceramic and I learned from a good friend that the enamels sometimes have lead in the ceramic glazing. I just didn’t feel like taking any chances and I needed to downsize my kitchen when I moved, so I just kept the Instant Pot which has a stainless steel pot/insert.

  • […] not boiling foods for long periods of time I’ve also stopped burning pans, which is great! The Instant Pot also makes rich bone stock in as little as two hours. Before I was cooking my bones on the stove for over 24 hours. As a […]

  • Douglas says

    Hi, just a note on your pressure cooker recommendations. Some use a different kinds of valve/s that regulate pressure by releasing steam continuously. There are big differences from your model and some of the Fagor lines, for example. It’s very possible that other brands lose more moisture by design. That being said, users should turn the heat down if it’s billowing out too rapidly.

  • […] 3 cups bone broth […]

  • Kristen Stewart says

    Hi Mickey,

    I had a question regarding giblets. Would putting them into my bone broth allow the nutrients in the organ meat to go into the broth? I’m not adventurous enough yet to eat the organ meat but I like the idea of the nutrients they contain. In particular I need the B12 and iron.

    thanks 🙂

    • Mickey Trescott says

      Hi Kristen! I would add giblets and cook lightly after making broth, more like how you’d make a gravy – if you add them for the full cooking they are likely to make the broth taste too strong!

  • […] ground organ meat plus spices and herbs. I try to do this about once a month. I also like to cook bone broth and fish stock in batches, especially during the fall and winter months. I don’t do this as often […]

  • Donna W says

    I made my first batch of bone broth in a pressure cooker tonight. I am doing something a bit different afterwards. We are canning the broth into 1 1/2 pint jars (3 cups). This is about what I usually add to my recipes when I am cooking. I think it will work. We roasted the bones first. (got the bones from a butcher). I do have a question: the recipe called for 2 1/2 pounds of bones, and we put in about 3 1/2 pounds, so we made the ingredients 1 1/2 of the recipe and put in 12 cups of water. We also put in onion, carrot, celery, bay leaf, fish sauce, cider apple vinegar. We processed it for 105 minutes (added time due to the extra bones and liquid was that necessary?). The broth looks amazing. We made just over (4) – 1 1/2 pints. The bones we removed, still look to have marrow inside, and the bones are firm. We only added about a tablespoon of vinegar to the batch. Should we have added more? Can we reuse the bones over and add some more fresh bones for our next batch? My daughter in law makes bone broth simmering on the stove for days and she says her bones dissolve. Am I doing it wrong? Thanks for the help and tips. This has been a very informational site that I will bookmark to come back to.

    Donna W.
    Freeport, IL

    • Mickey Trescott says

      Hi Donna! If you read the article and comments above, you’ll see that reusing the bones is totally fine, and I in fact do it many times until they disintegrate. I always mix some fresh bones though, because that is where I get the flavor. Good luck with the canning, would love to know how it turns out!

  • […] Pressure Cooker Bone Broth from Autoimmune Paleo […]

  • […] a mid-winter warm up. Plus, with the varied selection of veggies coupled with a good old dose of bone broth, it really couldn’t be much […]

  • Beth Rogers says

    Are you familiar with the glutamic acid, L-glutamine, D-glutamine, etc debate? Should we worry about home made broth containing these chemicals?

    • Mickey Trescott says

      Beth,
      Yes I am aware, and if you notice a sensitivity to homemade broth I would just switch up how you make it and see if that eases your symptoms. Making broth without vinegar will draw less from the broth and may be more tolerable to those who are very sensitive.

  • Taryn Reiss says

    My ALCAT test came back that I am sensitive to beef. Should I avoid beef bone broth as well and stick to chicken and pork or does that sensitivity only apply to meat not the bones? It seems easier to find beef bones than the other which is why I ask.

  • Ju says

    Please tell me if it’s ok to do a chicken soup first and then, after remove the chicken bone, make the broth. Or, in the case of chicken, it’s important to use fresh bones?
    Thanks in advance! I will start the AIP for my autoimmune disease, a rare disorder Still’s Disease.

    • Mickey Trescott says

      Ju, yes, I do this all the time! You don’t have to use fresh bones. Good luck on your healing journey!

  • Marie says

    I didn’t read through all the comments, but wanted to add this although someone may have mentioned it already. When I make bone broth, I do pick out the bone that have gotten very soft and then I squeeze them between my fingers to make sure there are no sharp pieces. I add whatever has gotten very soft back to the broth as this is essentially where most of the nutrients are … in the bones and marrow of the bones. Chicken bones are the easiest to get soft enough to crush up, and even the ends of some of the big chicken bones are soft, even if the middle of them aren’t soft enough to crush up. I believe this is adding the most nutrition you can. Also, if you have any Asian markets around, they sell all sorts of chicken parts (feet) and beef bones. They are not organic however, if that is of concern to you. I have had no success at finding free bones anywhere, and some places are selling the bones at prices that are too high (Whole Foods Market). Most of the grocery stores here carry bones I don’t care to use like oxtails.

  • Katherine says

    Hi Mickey,

    I’m curious if store bought bone broth is an okay alternative if I don’t want to make it myself?

    • Mickey Trescott says

      Hi Katherine, if it is really bone broth, and the ingredients are OK, it is fine to purchase. This can be hard to find in the store, but more companies are starting to get distribution!

  • Jessica Olejniczak says

    So you don’t add any veggies to your bone broth? I see many that do.

    • Mickey Trescott says

      Hi Jessica – sometimes I will do a second batch of cooking with some veggies to add some flavor, but if you put them in with the bones to cook for a long time it will turn the broth bitter.

  • Rachel says

    Thank you for such an informative article! My GI health has dramatically improved thanks to bone broth. I drink Au Bon Broth’s organic broth and my gut is happy now. Their broth pills are amazing too!

  • Soleil says

    I would definitely try this one of these days. But for now, I’m drinking Au Bon Broth as I’m always busy. It’s surprisingly tasty and it definitely made changes with my health.

  • Jenna says

    Hello,

    I am wanting to cook my first chicken bone broth this week and I’m a little unsure / don’t want to stuff it up ha.

    I love the sound of your recipe and was wondering, I am cooking in a electric pressure cooker (a new appliance also) and if cooked in this, how do you remove the stuff that comes up on top that I’ve been reading needs to be removed?

    Also, my chicken carcasses I purchased from butcher still has meat on it, should I remove this before placing into the pressure cooker ??

    Thank you in advance for your response 🙂

    • Mickey Trescott says

      Hi Jenna! Great questions! First, I’ve found the stuff that needs to be skimmed doesn’t usually come up with pressure cooking, but if it does, you can skim it off with a spoon once the broth is done cooking. Second, you can absolutely leave that meat on those bones – it will give you a very flavorful broth! You can’t mess up, have fun with it!

  • Elizabeth Smith says

    Thank you!!!! My husband and I are 60 & 67 and working at eating and living healthier! He has cancer and open heart surgery and is healthy working towards healthiest! I stumbled on your bone broth recipe and am so excited! We just got half a cow (including 2 bags of bones) that was grass fed/organically raised. What information I have not found is, can I pressure CAN the broth that we do not use right away? Does the pressure canning bring it too high in temperature & pressure and therefor distort the beneficial attributes ?
    Thank you so much …..looking to purchase your book!!!
    Blessings.
    Elizabeth Smith

    • Mickey Trescott says

      Hi Elizabeth! This is a great question, and one that I don’t know the answer to as I don’t know anything about pressure canning. Maybe another reader can help here, and let us know if they have done this?

      I usually store my extra bounty in the freezer to use later!

  • Collin says

    Everywhere else I look at bone broth recipes suggests roasting the bones before boiling, mainly for flavor purposes…does this affect the nutrient value of the broth at all?

    • Mickey Trescott says

      Hi Collin, Roasting is going to change the flavor but it won’t change the nutrients you get from the bones, which get dissolved in the water as they cook.

  • Ashley says

    Can you use bones that have been previously cooked, such as grilled steak bones, crock pot chicken etc. if you do get raw bones do you need to cook them first before making the broth!

    • Mickey Trescott says

      Hey Ashley! Yes, you can use previously cooked bones, and you can also use raw bones without cooking first. Additionally, you can mix them! Good luck.

  • Cameron says

    Thank you for sharing, I really hope I can make my one when I have the time. But since I have a busy schedule and I really love drinking bone broth, I tried Au Bon Broth and it was so good. It’s tasty and delicious like it was home made. And another plus is it’s organic too.

    • Mickey Trescott says

      Thanks for sharing Cameron, I haven’t tried that one yet!

  • Pat says

    Hi, i followed the 3 hours cooking in high temp using pressure cooker but what happened was that no more water left and actually burn the bones. That was my first time😂😂😂. I use chicken feet for the bones and my pressure cooker is a bit small. For the second time, since the pressure cooker i have can carry only six cups of water, the time of cooking will only last to 1 hour. More hours stay in the stove will dry and burn the bones. 😂😂

    • Mickey Trescott says

      Hi Pat – Oh no! It sounds like your pressure cooker is broken – that is absolutely not supposed to happen! Are you losing a lot of steam while cooking?

  • Linda says

    Hi Mickey,
    Could you please explain how you use the pressure cooker to cook the broth? What kind of heat do you use? Are you simmering the broth but have the pressure cooker set on high pressure?
    Thank you

    • Mickey Trescott says

      Hi Linda, you can read my instructions above in the recipe. I cook at high pressure.

  • Trang Vu says

    Hi Mickey,
    I have a few questions for you.
    1. I have acid reflux and I’m taking medication for it… Will the ACV worsen my symptoms?
    2. If the ACV did make my symptoms worse, will I still get nutrition from the broth if I don’t use the ACV?

    • Mickey Trescott says

      Hi Trang! Unfortunately I am not a doctor and can’t address a medical condition or medication. Some folks find that they do feel a lessening of their reflux when they add acidity to the stomach, either through supplementation or using ACV. We do use ACV in broth to help pull some of the nutrients out of the bones, but some folks choose to go without it. I say, whatever works best for your body and digestion, do that!

  • Trang Vu says

    Where do you find grass fed/pasture bones? I’ve called all my Whole Foods around town and they all say they don’t sell these bones. Also have you tried Bare Bones Bone Broth… Would you recommend it?

    • Mickey Trescott says

      Hi Trang, I don’t buy bones, I just save all of the bones from the bone-in meat I cook for meals (like chicken carcasses, pork chops, T bones, etc.). Have you tried your local farmer’s market? I have tried Bare Bones broth, and I buy it frequently when traveling!

  • Nanditha says

    Hello, I am new to cooking broth . I read slow cooker is the way to goand some say pressure cooker , I am confused . you suggest using pressure cooking for bone broth for 3 hrs or so. In India, we cook in pressure cookers meat,etc . After 5 or 6 pressure release, which takes about 30/40 minutes meat is cooked. Do you see any issue using this method for making bone broth ? I have hashimotos and have read this bone broth helps and want to really make it right. Please advise

    • Mickey Trescott says

      Hi Nanditha! I absolutely love using a pressure cooker to make broth, but you can do it any way you like – stovetop, slow, or pressure. I like to cook mine for 90 minutes before releasing the pressure. Hope it helps!

  • Melissa says

    Hi! Thanks for your helpful post on making bone broth. I’m getting ready to make bone broth for the first time. What are your thoughts on roasting the bones prior to putting them in the pressure cooker? I have come across some recipes that say to roast first to improve on flavor but could roasting impact the nutritional content or inhibit gelling? Also, do you add anything other then bones and water?

    • Mickey Trescott says

      Melissa,
      You can roast them, but I find it is too fussy for what I am trying to accomplish – I use any bones I have around, either cooked or raw. I add water, vinegar, and a bay leaf to make my broth.

  • Tim Ehr says

    Hello Mickey: I have been making bone broth for a few months, drinking 1 cup per day. I prepare the long frozen bones by placing them on a metal work bench and hitting with a 4lb hammer. The bones crack or split open, then get dropped into a larger cooking pot. I wear safety glasses, gloves and work with a clean metal bench, and try not to make a mess.
    Do you see any advantage to the bone cracking process?
    Thanks,

    • Mickey Trescott says

      Hey Tim! Wow, that sounds like a lot of effort – and you must be working with big bones! I don’t know that it is necessary, but I am sure it helps extract some of those nutrients from deep inside any large bones. I usually reuse large bones many times, and I think over time I get more and more access to the nutrients that are harder to access. Wishing you luck!

  • kimberly says

    Hi there,

    I just received my pressure cooker. I got the exact one you use. I cant wait to start making my bone broth. I do have one question. I’m quite puzzled about what to do with the top lid. Do I just seal it and leave it for 3 hours? or am I suppose to adjust to the correct “red line”….? Will the pressure escape on its own as it cooks for 3 hours? Or do I need to do anything to the lid?

    Sorry if my questions sound a little confusing. It’s my first time using this thing lol
    Your help will be greatly appreciated.

    Hope your having a nice day!

    Kim

    • Mickey Trescott says

      Hey Kim! No worries! You will seal it, put it on the stove, and then watch it until it reaches high pressure (the release valve will rise up until it hits the second line). You want to make sure you are there to turn down the heat so it stays cooking on the second line. My stove doesn’t need much correction once I get it on the right temp, but you do need to adjust it to get there.

      Good luck!

      Mickey

  • […] midnight or not. The only other thing I would like to accomplish today is maybe making a batch of bone broth, in line with starting the new year as I would like to proceed. I have been following the AIP and […]

  • Akbar says

    Can I use the bare bones(fat and meat stripped off)? Will those kinds of bones still produce a gel like broth ? I think the fat on the bones is what makes the broth jelly.

    • Mickey Trescott says

      Hey Akbar! You bet! No meat is needed on the bones – a little bit helps the flavor, but you don’t need it. Gelatin actually doesn’t come from the fat, it comes from the bones, tendons, and ligaments. Hope it helps!

  • erminia costantino says

    Where is the actual recipe for this bone broth?

    • Mickey Trescott says

      Erminia,
      There isn’t a measurable recipe. I walk you through how I make it in the article. 😉

  • Nathascha Lazzarotto Priori says

    Hey Mickey
    I’m a bit new in all of this, as I am with cooking. I’ve tried to make the bone broth today with my mothers pressure cooker, but I think something went wrong. I left it for 2h30 and then you could here that the water was out. So I stopped it and let it cool to transfer is to a glass. My mother and I saw the jelly liquid in te bottom and we thought is was ok like that. But now when I returned and started to take out the bones I saw that everything at the bottom became amazingly hard. Should I have put more water when it ran out and what should I do now?
    With kind regards
    Nathascha

    • Mickey Trescott says

      Hi Natascha – it sounds like your pressure cooker isn’t working properly, I would not use that broth. A pressure cooker functioning normally should keep almost all of the liquid in the container. It seems like yours has a leak or too much steam escaped, making everything harden and burn on the bottom. If you are looking for a recommendation for a good pressure cooker, we love the Instant Pot!

  • Keri says

    I am following a recipe that suggests cooking bones in the pressure cooker for 12 hours, or 1/4 of the time as on the stove top. I have a big canner pressure cooker and used 12 cups of water in order to cover the beef bones. My concern is that 12 hours is a long time for the cooker to release steam without running out of liquid. Should I be concerned? Thanks!

    • Mickey Trescott says

      Hi Keri, I think 12 hours is too long in the pressure cooker. I like to cook mine for 2 hours. Hope it helps!

      • Valli Garza says

        Did you say three earlier?

        • Mickey Trescott says

          Valli, I used to cook for three when I had a traditional pressure cooker, but now I cook for two with the Instant Pot. I haven’t found that extra hour to do much.

  • Valli Garza says

    I have a question, is there a temperature that is too much and destroys the nutrition of the bone broth? I freeze some of my bone broth and pressure can some of my bone broth. I can’t seem to find the answer about pressure canning it and what temperature exactly would destroy the nutrients and all of the good stuff in the bone broth. I use both and I do not notice the difference. I just think there must be an answer out there and I just can’t find it. After making my bone broth, I usually pressure can it at 10lbs of pressure for 75 minutes for pints. I can it the same as meat because I’m not really concerned with bits and pieces in my bone broth.

    • Mickey Trescott says

      Hi Valli! As far as pressure cooking, the temperature stays consistent and doesn’t destroy the nutrition – it actually better dissolves the minerals and nutrients in the bones in the cooking liquid. I am not a pressure canner and so I can’t speak there. I know that things change when you cook vegetables. Hope it helps!

  • Valli Garza says

    I wonder about actually making the broth in the jars. Let’s say Quart jars, throw in some bones a carrot and a stalk of celery, pressure can it, seal it and then strain the bones and veggies out a jar at a time. I think I’m going to give that a try. It seems like it might be convenient on certain occasions. I love making Ramen with Zoodles. I could do say a leg, a carrot, a celery stalk in a quart jar, use the chicken meat for the ramen and pour over fresh zoodles. I don’t even cook the zoodles, I just pour hot seasoned broth over the raw zoodles and put a lid on until desired tenderness.
    I can’t wait to get your response. Have a great day.

    • Mickey Trescott says

      Hi Valli! I have never pressure canned so I can’t speak to this. I pressure cook broth and store in the fridge or freezer, and then use that to make fresh soups etc. Let me know how it goes for you!

  • Valli Garza says

    I made a batch of mixed bone broth in my Carey Electric Canner/Cooker yesterday and it turned out beautiful and gelled up nicely!

  • Betty says

    Using your method I got a cup or so max & I filled my pressure cooker to the line with water. I used beef & chicken bones & some chopped veg ends that we saved when cooking earlier in week. i think in my case the 3hrs u suggest is too much, will try 1 hr next time. I do have to say the flavor is rich & very condensed but so very little broth for such a long cooking time…I’ll have to play around with the time to get it just right.

    • Mickey Trescott says

      Hi Betty – it sounds like your pressure cooker doesn’t seal properly or is letting out too much steam as it shouldn’t loose any liquid as it cooks.

  • Christine Gibson says

    Hi Mickey : I’m new at making collagen but advanced in my nutritional therapy studies. I plan to become a Nutritional Therapist when I complete my studies so I can help others gain excellent health as I now have. I plan to specialize in Ayurvetic healing methods and have been recently concentrating on Ayurvetic venues besides getting really acquainted with collagen.

    My 1st batch was made with store-bought beef bones I was assured would work great. I’d watched every single YouTube.com video on how to do this, and slow-simmered for 48 hours. My end product never created any gel (found out at your site that the mixture has to be cool to form the gel!). That info was not at any of the sites. Figured I needed to get grass fed, etc. and to start over.

    Threw out the batch and purchased an expensive Crock Pot, and their recipe book had 2 recipes for Beef and Chicken Stock, pressure cooked for 1 hr 10 min, and 1 hr respectively. Can’t get beef bones since there now is a big market locally for the slaughter-houses to mfg their own collagen because of the burgeoning market awareness about the benefits of collagen.

    Settled for a big salmon fish head with bone structure (2.99 lbs), chicken feet (3.5 lbs), and pigs feet (4.5 lbs). Figured I’d mix them all together and cover with water, etc. From my studies, I know fish has 1 1/2 x the nutrition in the other 2. My research to date shows chicken works best on gut issues, beef works best for hair, skin & nails, and fish works best on over-all health. So I mix up products and enjoy.

    I’ve switched from consuming Dutch Chocolate, Vanilla, or Strawberry Protein for 17 years following bariatric surgery, to collagen which I purchase on line with excellent results and have been consuming bovine, chicken, and fish collagen daily. I’m in excellent health, will be 81 next month and my body, hair, skin, etc. is responding beautifully to collagen. I am so sick of daily having to consume Dutch Chocolate, strawberry, or vanilla protein, and getting to chew on a few items to exercise my chewing muscles. If I could go back knowing what I know now about my body, and about the incredible benefits of collagen, I never would have ever had bariatric surgery.

    Currently, I’m using fish collagen because my research shows it is 1 1/2 times more potent than beef or chicken. But, what I am not sure about, is how long I should be using this multi-purpose Crock Pot. You talk about 3 hours. My only recipes with this Crock Pot purchase cover chicken and beef broth, and specify significantly less time for processing.

    My expensive Crock Pot is top-of-the-line; but since pressure cooking is pressure cooking, should I be looking at 3 hours, or something like 1.10 hours? Or, since I’m figuring on dumping my big salmon head, pigs feet, and chicken legs together, should I simply try 1.10 hours, and if it looks good, the problem is solved, and if it doesn’t look gelled (after cooling), reheat and take it to 3 hours?

  • Wendy says

    Where’s the Bone Broth recipe?

    • Mickey Trescott says

      Hi Wendy,
      If you read the article I talk you through it!

  • AM says

    Hey for how many hours fo you cook it / ”how” like high pressure for 5h (beef) .. my last batch didn’t gel n i dont know why, Thanks

    • Mickey Trescott says

      Hi AM! I cook for 90 minutes in the Instant Pot. I think not gelling is more likely due to not enough bones in the pot than cooking time. If your broth doesn’t gel that doesn’t mean it isn’t good, you can boil on the stove to reduce and it will gel. Hope it helps!

  • Alexandria Nordlund says

    Hi, I’ve made broth twice in my new instant pot and both times it finished smelling and tasting horrible! Another site said that it might have gone ‘rancid’ from the fat burning, do you recommend reducing the time? I’m curious as to why mine is doing this, and it seems others arent?

    • Mickey Trescott says

      Hi Alexandria! I would say broth usually smells “strong” but not rancid. Can you give me some info about the types of bones you used? Were they previously cooked or raw, and what type? Was there a lot of meat or fat on them? I prefer cooking bones that have been pretty well stripped of their meat so that the broth isn’t super fatty, but when it is, I discard the fat after the broth has cooled. If you give me some more info I can try and help troubleshoot with you!

  • Danielle says

    1 comment & 1 question:

    1) The link above for the Bare Bone broth doesn’t work, so you aren’t getting any affiliation credit.
    2) The Bare Bone Meat Broth shows that it has Tomato in its ingredient list. Does that make it non-AIP?

    • Mickey Trescott says

      Hi Danielle! Thanks for the heads up. You are right, their tomato version is not AIP.

    • Grace Heerman says

      Hi Danielle,
      Thank you for letting us know about the broken link. It should now be working correctly. As for the tomato on the Bare Bones ingredients list, not all their broth flavors are AIP. The Classic Chicken, Rosemary and Lemon Chicken, and Classic Turkey are all AIP-compliant.

  • Maizzee Monroe says

    So I’m assuming if you slow cook to make the broth and you make a very large quantity you can pressure cook and quart jars to keep and it won’t kill the nutrients???

    • Mickey Trescott says

      Maizzee, I’m sorry but I don’t quite understand your question! I think you might be confusing pressure cooking with pressure canning?

  • Marco says

    Hello. I have tried today to make my first. I used all the chicken bones out of backs after we made 1st soup with them and removed most of the meat, all the tight bones and wing bones after eating roast chicken. We are just 2, we personally prefer to eat the chickens in pieces, as in, breast, drum and thights, wings, in different recipes. the backs, necks we feel they are best suited for soup. I also added 2 chicken feet too. I am new to pressure cooking, mine has no indicator of pressure or anything, i cooked for 2 hours and some, on low flame. I also added standard carrot onion bay leaf.. it gelled in the fridge, not too fatty. we butcher our chickens and I don’t feel anything should be wasted as lives were given for us to continue ours. Did I do anything wrong, should the flame have been higher?

    • Mickey Trescott says

      Hi Marco! It sounds like you did great – and I agree about tossing in all the bits you can, it is most respectful of the animal. If you ended up with a broth that gelled in the refrigerator, it sounds like you did great!

  • Cinnamon Vogue says

    Every time I have bought beef bone broth from the store the taste has been awful with a massive taste of Apple Cider Vinegar. Don’t get me wrong, Apple Cider Vinegar (ACV) is great for health but I prefer not to have it in my bone broth. I understand they say it helps to break down the bone, but I wonder if you can get the same result without using ACV and slow boiling it for longer, say for 36 hours or so.

    • Mickey Trescott says

      Hi Cinnamon! Many folks make it without the vinegar, or you could try adding just a tiny bit to see if you can detect the flavor.

  • Rachel Lakewood CO says

    Does collagen powder have high histamine in it? Do you know how it compares to say making bone broth your way (the AIP way?) Is there any collagen powder that is low histamine?

    Background: I have Hashimoto’s, Histamine Intolerance (HI), and I suspect arthritis has been going on for awhile. I’m on a gut healing regimen with my ND, Dr. Carrie Daenell (She is writing her book right now!) In the meantime, I’m working up to the full elimination diet. I cannot eliminate histamine, so I have to decide which “high histamine” foods are worth it. I know I have a high need for glycine, so I take magnesium glycinate. But, I have been eating collagen/gelatin also. However, now I want to get this gut healed up all the way and one aspect is to control and keep the histamine down. I do use DAO pills. And, I take a LOT of supplements, so I’m getting gelatin in the capsules. I have noticed that when I’ve made my own broth, it has been high histamine. I know this pertains to the animal being used. Finding clean chickens that were frozen immediately is problematic and I gave up. Here in Colorado we don’t have as many food source options as we did in Minnesota or Michigan. Hence, I figured that commercial collagen production could be fairly low histamine.

    Would love to hear thoughts from Mickey, Angie and the community!

    • Mickey Trescott says

      Hi Rachel! Thanks for the question – histamine is one of those things where individual tolerances vary. I would not say collagen is usually a super high histamine food for a lot of people with sensitivity, but it CAN be. Your best bet would be to eliminate it for awhile and then reintroduce slowly. You may find, for instance, that you can tolerate a scoop or two, but have issues if you pass that threshold (and depending on the other histamine sources in your diet). Hope it helps!

  • kelle says

    Hi Mickey,

    Your cook book has helped bring my thyroid back into normal range and I am currently 10 weeks pregnant after a very long time trying to conceive naturally. I can not thank you enough for providing such yummy easy to cook recipes to help people with their health.

    I have followed your bone both recipe and had great success in my old slow cooker but after it broke I decided to invest in a pressure cooker to do the job. I have just made my first batch (in a WMF 6.5Q Perfect Pressure Cooker) as per your recommendation, 3 hours at high pressure and it is perfect! Thanks so much!

    • Mickey Trescott says

      Hi Kelle! Congrats on the pregnancy – woohoo! And I’m so happy the broth recipe is working out for you. Wishing you the best!

  • Kitty Upmeyer says

    Thank you so much for all of this! I’ve been shopping and batch cooking this weekend in preparation for starting AIP. I also got the QuickStart guide. I was wondering though, I have a big batch of bone broth cooking away in my instapot, but I’m not sure how to strain it… Do you just use a colander or something like cheese cloth? Thanks again!

    • Mickey Trescott says

      Hi Kitty! I use a fine-mesh strainer, I find the colander holes are a little too big for broth. Just be sure you have a pan to “catch” your broth, you don’t want to accidentally send it down the drain!

  • […] Bone broth could be its whole own topic, and I am big fan. It is a practical way to get protein into otherwise vegetarian dishes. Being rich in nutrition and low in calories, and a premier way to keep the gut healthy makes it true health food. Use bones from happy animals for best results. Really good, gelatin-rich bone broth sets up like jello as it cools. Here’s a link to a favorite technique of mine for making great broth. […]

  • Chad says

    My son has fruit sensitivities, so I don’t put apple cider vinegar, lemon or any other acids in my bone broth. It turns out OK. But, do you know of non-fruit based acids to replace the apple cider vinegar?
    Thank you.

    • Mickey Trescott says

      Chad, the only non-fruit based acids are going to be grain-based. So if he tolerates those better, you could try some of them.

  • Jennifer says

    Hi Mickey,
    Can You have bone broth if you have histamine issues? Ive started getting hives and swelling over the past 5 months and I read that bone broth is amazing to heal the gut but it contains high histamine? Any thoughts?

  • Danica says

    What does a vegetarian sip between meals? Not into bone broth.

  • Amanda says

    Hi Mickey! I read through all of the comments to try and get some clarity on how people are using this recipe for an electric pressure cooker. There seems to be multiple cook times I’ve read in the article and the comments (3 hrs, 2 hrs, 90 min). If I am using an electric pressure cooker, how long is the actual cook time? Pressure build/release would be separate timing.

    Thank you!

    • Mickey Trescott says

      Hi Amanda! People tend to have their own “way” of making it – I find I get good results from 90 minutes on high pressure in the Instant Pot.

  • Andrea says

    Is it okay to add vegetables or vegetable scraps when making bone broth?

    • Mickey Trescott says

      Andrea, you can add them to the end of cooking, maybe the last hour or 45 minutes, but if you add them for the duration they will make your broth bitter.

  • Jennifer says

    Hello Mickey,
    I’m about to start my second AIP and wanted to ask you a question about broth. I canned about 100 quarts of chicken and beef broth over the summer/fall. I did, however, add black peppercorns when I was cooking the broth (since this was before I knew I would be doing AIP). The peppercorns were strained out with the rest of the solids before I pressure canned it. Do you think the broth is not safe to use on AIP since it was cooked with the peppercorns or is it fine since they were strained out at the end?

    Thank you!
    Jennifer

    • Mickey Trescott says

      Hey Jennifer! It is up to you whether you chose to use broth made with peppercorns – I do think there is a low chance of an issue since peppercorn already is a “gray area food” and in stage 1 for reintroductions, and you strained the bulk of it out. But I have seen people react to small amounts of seemingly tolerable ingredients, so you just never know! Hope that helps!

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