Hip Bone Broth
By :HipPressureCooking
Print Recipe
Votes: 10
Rating: 5
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Cooking Technique Pressure Cook
Main Ingredient Bones, Mushrooms
Prep Time 5 minutes
Cook Time 150 minutes
Servings
4 servings
Ingredients
  • 6 cups Water
  • 1 teaspoon apple cider vinegar
  • 1 yellow onion peeled and halved
  • 1 inch Ginger sliced into rounds
  • 1/2 cup mushrooms dried, such as shiitake, oyster or porcini
  • 3-4 pounds mixed bones
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Cooking Technique Pressure Cook
Main Ingredient Bones, Mushrooms
Prep Time 5 minutes
Cook Time 150 minutes
Servings
4 servings
Ingredients
  • 6 cups Water
  • 1 teaspoon apple cider vinegar
  • 1 yellow onion peeled and halved
  • 1 inch Ginger sliced into rounds
  • 1/2 cup mushrooms dried, such as shiitake, oyster or porcini
  • 3-4 pounds mixed bones
Votes: 10
Rating: 5
Rate this recipe!
Instructions
  1. Press [Saute] button and add the water and vinegar to the pressure cooker.
  2. When the water comes to a rolling boil, add the bones, onion, ginger, and mushrooms. Add the bones delicately, so you don't splash yourself with boiling water, by inserting half in the water before dropping it in.
  3. Close the pressure cooker and press [Manual] and leave for the default time (30 minutes) and pressure (high).
  4. When the program is finished let the pressure cooker go into "Keep Warm" mode for 20 minutes, or until the display shows "L00:20."
  5. Repeat the cooking procedure (Manual Mode default, and Keep Warm for 20 minutes) two more times - for a total cook-and-cool time of 150 minutes.
  6. When the third "Keep Warm" time has gone for 20 minutes, open the pressure cooker, strain the broth and store.
Recipe Notes

Optionally, to de-fat, either use a spoon to remove the fat from the top of the broth, or let cool and store in the refrigerator so that you can remove the solidified fat.

Nutritional information is approximate - it will vary on the quantity of meat and bones used in the recipe.

11 replies
  1. cmarie12783
    cmarie12783 says:

    This made such a gorgeous, rich broth. My only comment is that for the time it took to cook this in the IP, I could have put it on the stove and let it cook for the same amount of time. So this wasn’t really a time saver for me. But perhaps there are unseen benefits doing it in the IP.

  2. Lindagalli
    Lindagalli says:

    This is a wonderful broth. I cook cornish hens and save the carcus. Once i have 5 or 6 frozen bone packs i use those for the broth. I have asked the butcher at the grocery store for bones. They usually have some in the freezer. Bones can be saved and frozen to use later.

  3. Cas1128
    Cas1128 says:

    Ok I know i changed it up but I had to make it my own. I used more water and I used distilled. A mix of beef knuckle and leg marrow bones, adding in carrots, celery, garlic, fresh turmeric, fresh parsley, bay leafs, Himalayan pink salt, fresh ground black pepper, and gee and I used 2 Tablespoons more of the apple cider vinegar. This was very good and will make this over and over again.

  4. JennySnethen
    JennySnethen says:

    I just got my Instant Pot! Going to try this tomorrow. To the reviewer who said this recipe wasn’t a time saver and they could do it on the stove in 2.5 hours: true bone broth has to simmer for 12-48 hours depending on the kind of bones to get all the nutritional benefits. So this is definitely a time saver!

  5. lwatkins
    lwatkins says:

    The broth is so tasty. I used a frozen ham bone with some ham left on it, added some seasonings, a carrot, a celery. Delicious. You can poke holes in the bones after and all the marrow is gone. Nutrients into the soup

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