Hip Bone Broth
Servings Prep Time
4servings 5minutes
Cook Time
150minutes
Servings Prep Time
4servings 5minutes
Cook Time
150minutes
Ingredients
  • 6cups Water
  • 1teaspoon apple cider vinegar
  • 1 yellow onionpeeled and halved
  • 1inch Gingersliced into rounds
  • 1/2cup mushroomsdried, such as shiitake, oyster or porcini
  • 3-4pounds mixed bones
Instructions
  1. Press [Saute] button and add the water and vinegar to the pressure cooker.
  2. 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.
  3. Close the pressure cooker and press [Manual] and leave for the default time (30 minutes) and pressure (high).
  4. When the program is finished let the pressure cooker go into “Keep Warm” mode for 20 minutes, or until the display shows “L00:20.”
  5. 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.
  6. 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.