Bone Broth Pressure Cooker Recipe: Rich and Nutrient-Packed in 90 Minutes

I’ve tested this method in my tiny Boston kitchen more times than I can count. The pressure cooker cuts traditional bone broth time from days to just 90 minutes while extracting maximum flavor and nutrients from the bones.

What makes this approach so effective is the sealed environment, which builds intense heat and pressure to break down collagen and connective tissue. The result is a rich, golden broth with deep, complex flavor and all the health benefits of a slow-simmered version.

You’ll end up with a clear, aromatic broth that’s packed with gelatin and minerals. It’s perfect as a base for soups, stews, or sipping on its own for a nourishing boost.

This technique works with beef, chicken, or a mix of bones. Here’s how to make it right every time.

Ingredients for Bone Broth Pressure Cooker

Rich, golden broth starts with bones and simple aromatics. Nothing complicated here.

The bones are everything here. Local butchers or Whole Foods often sell bones cheaply—just ask for marrow, knuckle, or feet if they’ve got them. Chicken backs and feet add tons of gelatin (that’s the good stuff that makes broth silky). For beef, grass-fed bones give the cleanest flavor. Rinse them under cold water first to remove any blood or debris.

No beef bones? All chicken works fine—just use a few extra pounds. Swap apple cider vinegar for lemon juice or white vinegar. Fresh herbs like thyme or rosemary can join the party if you’ve got them. Skip the salt at first—reduce the broth at the end and season then. The vinegar step is non-negotiable though (trust me, it pulls out all the good minerals).

Broth freezes like a dream—6 months in airtight containers. I like to portion it into 1-cup or 2-cup portions so it’s ready for soups or sauces. Fridge life is 5 days, but it’s so good you’ll use it up fast. Strain through a fine-mesh sieve for a crystal-clear finish.

Step-by-Step Instructions for Bone Broth Pressure Cooker

Here’s how to make rich, gelatinous broth in a fraction of the traditional time.

Step 1: Roast the Bones for Depth of Flavor

Preheat your oven to 400°F. Arrange the 2 lb Beef Bones and 2 lb Chicken Bones on a baking sheet in a single layer. I always roast my bones first—it develops a deep, caramelized flavor that makes the broth taste like it simmered all day.

Roast for 20-25 minutes until the bones are deep golden brown and any exposed marrow has started to bubble. Don’t be tempted to rush this step; the Maillard reaction happening here is what gives your broth its rich, savory base.

Step 2: Combine All Ingredients in the Pressure Cooker

Transfer the roasted bones to your pressure cooker. Add the 1 whole Yellow Onion, 2 whole Carrots, 2 whole Celery Stalks, 4 cloves Garlic Cloves, 2 whole Bay Leaves, 1 tbsp Black Peppercorns, and 2 tbsp Apple Cider Vinegar. The vinegar helps extract minerals from the bones, making your broth more nutritious.

Pour in the 12 cups Water, ensuring it covers the bones by at least 1 inch. Stir to distribute the vegetables and spices evenly. I like to add the water slowly to avoid displacing the bones and vegetables. Don’t add the 1 tsp Sea Salt yet—you can adjust the seasoning after cooking.

Step 3: Pressure Cook to Extract Maximum Flavor

Secure the lid on your pressure cooker and set it to cook on high pressure for 90 minutes. This is where the magic happens—under pressure, the collagen in the bones and connective tissues breaks down rapidly into gelatin, giving your broth that luxurious, silky texture.

Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then quick-release any remaining pressure. Natural release helps prevent the broth from foaming up too much, which can clog the pressure valve. Be patient; this step ensures safety and the best results.

Step 4: Strain and Finish the Broth

Carefully open the lid and let the broth cool slightly. Using a fine-mesh strainer, strain the broth into a large bowl or another pot, discarding the solids. Press down gently on the solids with a spoon to extract as much liquid as possible, but don’t squeeze—this can make the broth cloudy.

Stir in the 1 tsp Sea Salt and taste. Adjust the seasoning if needed, but remember, you can always add more salt later when using the broth in recipes. Skim off any excess fat from the surface if desired. Stir in the 0.25 cup Fresh Parsley just before serving for a bright, fresh finish.

Storing and Reheating This Dish

Refrigerator Storage

Once cooled, transfer the broth to airtight containers—I use mason jars or glass storage containers. Store in the fridge for up to 5 days. The gel-like texture that forms when chilled is a sign of high gelatin content. 💪

Freezer Storage

For longer storage, freeze in 1-cup or 2-cup portions using silicone molds or freezer-safe bags. Lay bags flat to save space in my tiny Boston freezer. It’ll keep for up to 6 months without losing quality.

Stovetop Reheating

Gently reheat on the stove over medium-low heat until just simmering, about 5-7 minutes. Avoid boiling to preserve the delicate flavors. If using for soup, add ingredients once the broth is hot.

Microwave Reheating

Pour a single portion into a microwave-safe bowl and heat on 50% power in 1-minute intervals, stirring between each. This prevents hot spots and maintains the broth’s smooth texture. ❄️

Thawing Frozen Broth

Transfer a frozen portion to the fridge the night before use. For quick thawing, submerge the sealed container in cold water, changing the water every 30 minutes until thawed.

Pro Storage Tip

Label containers with the date—I learned this the hard way after finding mystery broth in my freezer. The rich color fades slightly over time, but the flavor stays vibrant.

Frequently Asked Questions