To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat.
- 3pounds bones, preferably a mix of meaty bones and marrow-filled bones
- 3tablespoons apple cider vinegar
- 1 ½tablespoons coarse sea salt, or to taste
- 1 to 2celery stalks
- 1large carrot
- 1large onion, 2 leeks, or a bunch of leek greens
- 1whole clove or star anise pod
- 2 to 6garlic cloves
- 5 to 7sprigs fresh thyme or dill
- 5 to 7sprigs fresh parsley
- 1bay leaf
- 1teaspoon black peppercorns
- 2 to 41-inch-thick coins peeled fresh ginger (optional)
- If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
- Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn’t come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you’ll know you’ve cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn’t happened, cook it on high pressure for another 30 minutes and check it again.
- Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.
- If you’d rather use a slow cooker, cook on low for 10 to 12 hours for regular stock, and 24 to 48 hours for bone broth.