By Laura Pazzaglia, hippressurecooking.com
A good bone broth is cloudy with bits of collagen, gelatin, calcium and fat suspended in the soup. Boiling motion is critical to make good bone broth. Electric pressure cookers normally don’t have boiling motion under pressure. This is perfect for making clear stock, but not cloudy bone broth. With Instant Pot Smart, you can program the cooker to constantly be under and off pressure to create the boiling motion.
- 6 cups (1.5L) water
- 1 teaspoon apple cider vinegar
- 1 medium yellow onion, peeled and halved
- 1″ knob ginger, sliced into rounds
- 1/2 cup dried mushrooms, such as shiitake, oyster or procini
- 3-4 pounds (1.5-2 kilos) of mixed bones
- Start the “hip bone broth script” and a the water and vinegar to the pressure cooker.
- When the water is boiling and the screen displays “food” add the onion, ginger, and mushrooms.
- Next, add the bones delicately, so as not to don’t splash yourself with boiling water, by inserting half in the water before dropping it in.
- Close the pressure cooker lid.
- When the script is finished, strain the broth.
- Let the broth cool and cover tightly. Refrigerate for up to three days or freeze for up to three months.
- Optionally, after the broth has been in the refrigerator a few hours, you can remove the layer of fat that will have separated from the broth and discard it.
- Use as a base for soups or to replace stocks.