Craving the deep, nourishing flavor of a slow-simmered bone broth but don’t have all day to watch the pot? Enter the magic of the pressure cooker! This recipe delivers a rich, gelatinous pork bone broth, infused with zesty lemon, aromatic herbs, and savory garlic, in a fraction of the time. It’s the perfect liquid gold to sip on its own, use as a base for incredible soups, or add a flavor bomb to your favorite sauces. Get ready to transform simple ingredients into a culinary staple you’ll make again and again.
Ingredients
• 3 lbs / 1.4 kg pork marrow bones
• 1 cup / 240 ml apple cider vinegar
• 1 whole lemon, peeled and quartered
• 2 whole garlic cloves
• 1 small onion, sliced
• 2 tsp / 12g salt
• 2 fresh thyme sprigs
• 1 tsp / 1g dried thyme
• ½ tsp / 0.5g dried sage
• ½ tsp / 1g cumin powder
• 8-10 cups / 2-2.5 liters water, to cover
Instructions
1. Directions
2. Combine : Place the pork marrow bones, apple cider vinegar, quartered lemon, garlic cloves, sliced onion, and all spices into the inner pot of your pressure cooker.
3. Add Water & Seal: Pour in enough cold water to cover all the , ensuring you do not exceed the max fill line of your pot. Secure the lid and turn the steam release handle to the “Sealing” position.
4. Pressure Cook: Select the “Manual” or “Pressure Cook” function and set the timer for 35 minutes on high pressure.
5. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This helps the flavors settle and keeps the broth clear.
6. Vent & Strain: After 10 minutes, carefully move the pressure valve to the “Venting” position to release any remaining steam. Once the pin has dropped, open the lid. Strain the broth through a fine-mesh sieve into a large bowl or container, discarding the solids.
7. Cool & Store: Let the broth cool before refrigerating. The fat will solidify on top, which you can easily remove or stir back in for extra richness.
Nutritional Information
• (Total Time: 40 MIN| Serves: 7)
• Per Serving: Calories 31 | Total Fats: 0.7g | Net Carbs: 2.2g | Protein: 3.8g | Fiber: 0.7g
Pro Tips
• For a clearer broth, blanch the bones first. Cover them with cold water, bring to a boil for 10-15 minutes, then drain and rinse before starting the recipe.
• Roast the bones and onion at 400°F / 200°C for 20-30 minutes before pressure cooking to develop a deeper, richer, and more caramelized flavor.
• After chilling the broth, skim the solidified fat from the top and save it. This pork fat is excellent for roasting potatoes or sautéing vegetables.
• Freeze the finished broth in ice cube trays for perfectly portioned flavor bombs to add to sauces, stir-fries, or for cooking grains.
FAQ
Q: Why make pork bone broth in a pressure cooker
A: Using a pressure cooker dramatically reduces the cooking time. This recipe creates a rich, gelatinous broth in just 35 minutes of cooking, a process that would typically take many hours simmering on a stovetop.
Q: How can I get a deeper, more roasted flavor in my broth
A: For a richer, more caramelized flavor, roast the pork bones and onion on a baking sheet at 400°F / 200°C for 20-30 minutes before adding them to the pressure cooker.
Q: What should I do with the fat that solidifies on top
A: Don’t throw it away! After chilling the broth, you can skim the solidified pork fat from the top and save it. This rendered fat, or lard, is excellent for roasting potatoes or sautéing vegetables with incredible flavor.
Q: What is the best way to store this bone broth
A: Once cooled, store the broth in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in ice cube trays to create convenient, pre-portioned flavor bombs for sauces, stir-fries, or cooking grains.
