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Keto Bone Broth Pressure Cooker
Keto Bone Broth Pressure Cooker
Ingredients
Makes 3 quarts
- 2 pounds beef bones, such as oxtail, marrow bones, or short ribs
- or : 3 pounds chicken bones, (carcase and wings)
- 2 tablespoons red wine vinegar
- 1tsp fine herbs
- salt and pepper to taste
- 1 large onion, quartered (remove after and discard)
- 1 large carrot, peeled (remove after and discard)
- 1/2 tsp worcester sauce (optional)
Method
- Preheat the oven to 400°F
- Roast the bones until golden-brown, about 30 minutes for 30 minutes
- Transfer the bones to a Pressure Cooker and add 3 quarts of filtered water
- Add the vinegar and use the saute function to bring the broth to a boil
- When the broth comes to a simmer, use a wide slotted spoon to remove scum
- Cook on high pressure for 120 minutes
- Cover and lock on the lid
- Set to manual, high pressure for 120 minutes
- Natural release for 90 minutes
- Add the onion and carrots and cook again on high for 120 minutes
- Natural release again for 90 minutes
- Strain and cool the bone broth as quickly as possible
- Refrigerate or freeze
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