Pressure cooker broth
I was chatting with my sister about what we use our pressure cooker for. The answer, 80% of the time or more it's to make broth. We haven't bought broth base since we borrowed one from a family member a year ago now. We do need to do an experiment though. A chef friend says the flavor or 24 hours in the slow cooker versus in the pressure cooker has the clear winner in the former preparation. I'll report back when we try it out.
The basics are, put stuff in the pressure cooker, fill with water to the max line and then cook on high pressure for at least three hours.
Use the quick release valve and open the top
Take out all the solids and strain
Pour into jars and store in the fridge or freezer
We let them sit a day in the fridge to let the fat settle at the top of the broth. It's easier to take the fat off when it's cold like that.
We regularly buy whole chickens and break them apart. Save the spine and wing tips and use that as the base.
We also use a lot of pork and buy a bone in pork shoulder and break it down. Same thing, save the bones and when you get enough, make some pork broth.
Shrimp shells turn into seafood stock.
Beef bones from steaks or prime rib turn into beef broth.
For chicken broth, we add in a large onion, quartered but not peeled, 2-3 carrots cleaned and roughly diced, celery if you have it (bonus points if you have that inside part with all the fronds), peppercorns and whatever herbs you have from the garden (parsley and thyme mainly).
We will do the same with pork bones, turkey parts after Thanksgiving and beef bones from steak.
If you happen to find some oxtails or beef soup bones, sear those babies in a wicked hot cast iron pan or under the broiler. I would add any mushroom bits you've saved (like dried mushrooms from other recipes or mushroom stems you didn't use after canning) to the instant pot as well.
Saving for later, using pork bones to make some ramen broth.
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