Bone both conventional pressure cooker versus instant pot

(Eric - The patient needs to be patient!) #1

Hi keto friends.

Yesterday I had a lot of chicken feet and backs to make bone broth with. I had so much I needed to do two batches. So I used my old time Pressure Cooker (PC) and a new Viva Instant Pot (IP) for the first time.

I ended up with 35 6oz frozen portions:

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Some observations after 3 1/2 hours under pressure

  • IP set and forget
  • IP very minimal loss of water at the end
  • PC lost 1 1/2 inch of water through the release pressure value
  • PC adjusting the temp takes some time to get it right
  • PC broth more concentrated and richer
  • IP lighter in color and less concentrated significantly

I think the pressure of the IP is less than the PC so the temperature is less. Using the IP I think I will go for 4 1/2 hours. But I will probably just use the IP if I don’t overbuy the chicken.

I think I’m set for fasting and occasional soup with the broth.

(KCKO, KCFO 🥥) #2

I use my IP for broth. If I do it on the stove top (@24 hrs.cooking time) the broth can be slightly richer looking. But I do a couple of hours in the IP and it is delicious, the ACV helps break down the bones, and I also add some beef collagen. That works great for me.

(Eric - The patient needs to be patient!) #3

I use 3 tablespoons. I also have been supplementing with beef collagen peptides nearly daily. I put it in the bone broth but also just canned plain beef broth when I want to spare the home cooked bone broth.

(Edith) #4

I make broth in my IP set on four hours. I’ve been very happy with the results. Supposedly, pressure cooking the broth keeps it lower in histamine than long and slow on the stove.

(Kristen Ann) #5

I appreciate this thread. I cook bone broth in my IP for 2 hours and have wanted to try longer but was worried the thing might explode lol. Was thinking about transitioning to crockpot but I’ll try this first instead.

(Full Metal KETO AF) #6

I did a six hour batch overnight in my IP. You don’t have to worry about increased risk of explosions from longer cooking times. :cowboy_hat_face:

(Kristen Ann) #7

Good to know!

(Daisy) #8

I do mine in the ip for 2 hours all the time. It’s perfect every time!

(Daisy) #9

What would the benefits be of doing it longer? Mine gels perfectly every time and taste perfect. I usually get 2 batches from the big bones, the others are soft enough to munch on.

(Full Metal KETO AF) #10

More mineral extraction? :cowboy_hat_face:

(Bob M) #11

I wonder, too, if breaking/crushing the bones beforehand (or maybe even during the process) would help? I listened to a conversation with a person who went to a primitive tribe, and they took the bones, dried them, then crushed them and made soup from them.They also dried meat and added it to the resultant soup.