Imported from Instagram
Pressure Cooker Homemade Bone Broth
A collagen-rich bone broth made with chicken feet, chicken bones, optional pork soup bones, vegetables, and ginger. Pressure cooking makes it in 50 minutes, and after chilling overnight the broth may set into a natural jelly texture.
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Ingredients
- 1 kg Chicken feet (Trim the nails; pre-trimmed chicken feet may be used.)
- 500 g Pork soup bones (Optional.)
- 500 g Chicken bones (Remove any excess fat.)
- 1 White corn
- 2 Carrots
- 2 Onions
- Fresh ginger (A few slices.)
- Water (Enough to fully cover all the ingredients.)
Steps
- 1
Trim the nails from the chicken feet. Remove any excess fat from the chicken bones.
- 2
Place the chicken feet, pork soup bones, and chicken bones in a pot of water and blanch for 3–5 minutes.
- 3
Drain the blanched bones, then rinse them well.
- 4
Transfer the blanched bones, white corn, carrots, onions, and ginger to a pressure cooker.
- 5
Add enough water to fully cover all the ingredients. Do not exceed the pressure cooker's maximum fill line.
- 6
Pressure cook for 50 minutes.
- 7
Allow the pressure cooker to release pressure naturally before opening it.
- 8
Strain the broth through a fine-mesh sieve and discard the solids.
- 9
Allow the broth to cool slightly before transferring it to storage containers.
- 10
Refrigerate the broth for up to 3 days, or freeze it for up to 2 months. After one night in the refrigerator, it may naturally set into a jelly-like texture.
Notes
The source does not specify the final broth volume or a precise cooling time. The natural jelly texture comes from collagen turning into gelatin during pressure cooking; no gelatin is added. The broth can be used for porridge, noodles, steamed egg, soups, or cooking vegetables. The pork soup bones are optional.
Nutrition per serving
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