Leave a Reply
Want to join the discussion?Feel free to contribute!
Classic Oatmeal-in-a bowl
| Prep Time | 5 minutes |
| Cook Time | 150 minutes |
| Servings |
4 servings
|
Ingredients
- 6 cups Water
- 1 teaspoon apple cider vinegar
- 1 yellow onion peeled and halved
- 1 inch Ginger sliced into rounds
- 1/2 cup mushrooms dried, such as shiitake, oyster or porcini
- 3-4 pounds mixed bones
Ingredients
|
|
Instructions
- Press [Saute] button and add the water and vinegar to the pressure cooker.
- When the water comes to a rolling boil, add the bones, onion, ginger, and mushrooms. Add the bones delicately, so you don't splash yourself with boiling water, by inserting half in the water before dropping it in.
- Close the pressure cooker and press [Manual] and leave for the default time (30 minutes) and pressure (high).
- When the program is finished let the pressure cooker go into "Keep Warm" mode for 20 minutes, or until the display shows "L00:20."
- Repeat the cooking procedure (Manual Mode default, and Keep Warm for 20 minutes) two more times - for a total cook-and-cool time of 150 minutes.
- When the third "Keep Warm" time has gone for 20 minutes, open the pressure cooker, strain the broth and store.
Recipe Notes
Optionally, to de-fat, either use a spoon to remove the fat from the top of the broth, or let cool and store in the refrigerator so that you can remove the solidified fat.
Nutritional information is approximate - it will vary on the quantity of meat and bones used in the recipe.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
Where can i buy bones?
This made such a gorgeous, rich broth. My only comment is that for the time it took to cook this in the IP, I could have put it on the stove and let it cook for the same amount of time. So this wasn’t really a time saver for me. But perhaps there are unseen benefits doing it in the IP.
This is a wonderful broth. I cook cornish hens and save the carcus. Once i have 5 or 6 frozen bone packs i use those for the broth. I have asked the butcher at the grocery store for bones. They usually have some in the freezer. Bones can be saved and frozen to use later.
Ok I know i changed it up but I had to make it my own. I used more water and I used distilled. A mix of beef knuckle and leg marrow bones, adding in carrots, celery, garlic, fresh turmeric, fresh parsley, bay leafs, Himalayan pink salt, fresh ground black pepper, and gee and I used 2 Tablespoons more of the apple cider vinegar. This was very good and will make this over and over again.
I have no (manual) button. Do you mean just press pressure cook? Thanks!
You would use your pressure cook button
2,5 hours… But oh my, it is so rich.
I just got my Instant Pot! Going to try this tomorrow. To the reviewer who said this recipe wasn’t a time saver and they could do it on the stove in 2.5 hours: true bone broth has to simmer for 12-48 hours depending on the kind of bones to get all the nutritional benefits. So this is definitely a time saver!
It IS a time saver
Are the mushrooms important for flavour?
The broth is so tasty. I used a frozen ham bone with some ham left on it, added some seasonings, a carrot, a celery. Delicious. You can poke holes in the bones after and all the marrow is gone. Nutrients into the soup