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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Bone Broth - Pressure Cooker

Introduction & Inspiration

This homemade Bone Broth is so wonderfully jiggly and delicious!
Bone Broth is rich in minerals that build and strengthen your bones and contains many healthy nutrients, including vitamins, amino acids and essential fatty acids.

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

3.5 hours

Serving Size

2 x Jars of Bone Broth (1910ml Bone Broth in total)

110g Bone Broth Fat

Main Ingredients:

1950g Bones (280g Oxtail Bones, 1140g Marrow Bones, 530g Long Marrow bones)

2 litres Water

Recipe Instructions

Remove all the bones from your fridge or freezer and place them in your Pressure Cooker Container.


Add enough water to cover the ingredients.


Place the Pressure Cooker lid on, and set to 'Seal'.


Use the LOW pressure cooker setting and cook for 3.5 hours.


Once the cooking time has ended, remove the bones from the container with a slotted spoon into a bowl, and then strain the broth into large enough glass jars (I tend to sterilise them with hot water first).


Provided you have a good, thick layer of fat that has solidified on top of the liquid, then you can keep it in the fridge for a couple of weeks. If you don’t have a good fat layer on top (or you are using it in another recipe), bone broth will keep for 3-4 days in the fridge or it can be stored in the freezer.


I tend to add salt once the broth is made, and depending on what I am using the broth for in my recipes. By not salting the broth during the cooking process, you are free to add salt as required, if it's needed so that you don't have dishes that are too salty. Try and use white sea salt or rock salt that contains no anticaking agents or other additives.


The pressure cooker method helps produce broth that ends up like jelly once it has cooled.


The fat layer that will form on the top of the broth as the broth cools, can be scooped off the broth and used as fat to accompany another meal, or in a different cooking recipe - check out my Bone Broth and Parma Ham Mayonnaise recipe for instructions on how to make this.


If you are going to freeze your bone broth, make sure your jars are freezer safe and always freeze broth for 24 hours without the lid first to prevent the jars from cracking.


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