Pressure Cooker Bone Broth

Bone broth is important when you are doing the keto diet because it contains tons of minerals and provides the electrolytes you need. I make it a point to drink a cup a day with a dab of butter and an extra sprinkle of salt on top. The amount of bone broth you end up with will vary depending on the size of your pressure cooker and how much liquid it can hold.

Makes 15 cups

• 2 to 4 pounds raw chicken or beef bones
• 1 onion, trimmed but left whole
• 2 stalks celery
• 2 tablespoons apple cider vinegar
• 2 sprigs fresh rosemary
• 1 tablespoon pink Himalayan salt

Preheat the oven to 400°F.

Place all the bones on a large baking sheet and roast for 30 minutes, until dark brown.

Transfer the bones to the pressure cooker. Add the onion, celery, vinegar, rosemary, salt, and enough water to reach the fill line of the cooker. Select the soup button, set the pressure to low, and increase the time setting to 120 minutes.

After cooking, let the cooker naturally release the pressure. Strain the broth into a large bowl and discard the solids. Let the broth cool.

Store in a covered container in the refrigerator for up to 4 days, or in the freezer for up to 4 months. Be sure to leave a little extra room at the top of the container to allow for expansion as the broth freezes.

Nutritional Info (per 1 cup)

Calories 34, fat 1 g, protein 1.5 g, carbs 4.9 g, fiber 0.8 g

Broth vs. Stock

Many people are confused about the difference between stocks and broths. Broths are lighter and are traditionally made by simmering poultry, meat, or seafood in water—often with a few herbs or spices—and straining the liquid through a fine-mesh sieve.

Stocks are richer. They are made by simmering the bones from poultry, meat, or seafood in water, along with herbs or spices, for many hours, which pulls all the tasty flavor and healthy collagen from the bones. The longer you cook the bones, the richer the resulting stock.

Bone broth, despite its name, is actually richer than stock. It’s generally made just like stock, using bones, but it’s cooked for a much longer time—24 hours and sometimes longer, though you can speed that process up by using a pressure cooker. I like homemade best, but it’s fine to use packaged broth or stock in a pinch.