Oh how I love things that are easy.
I love my pressure cooker now-n-days.
So we can do things like this:
That’s right. We got out for a walk with our 2 week old!
My three secrets to staying sane during the first 6 weeks of mommy-hood:
- Be prepared. I made tons of freezer-meals. I had all my baby supplies on hand. My hubby didn’t have to make any emergency runs to the store.
- Stay relaxed. Go on walks. Enjoy the newborn phase, with all the poopy diapers, fussyness and sleepy nights.
- Maintain perspective. Be grateful. Counter every negative emotion with something you’re grateful for.
- Ok, I’ll sneak in a fourth secret. Pressure Cooker Bone Broth.
Here’s a 2-liner description of my pressure cooker:
- 6-quart pressure cooker preserves vitamins and minerals during cooking
- Reduces cooking time by up to 70 percent
I use a Fagor pressure cooker. It had me at hello.
I use this bone broth for literally every soup dish. If I’m out of chicken broth, I can literally have this made in under an hour. If I have just a few ingredients, that is.
And guess what?! You don’t need that many ingredients! This recipe is super versatile.
Here are the core ingredients you’ll need to make the Easy Pressure Cooker Bone Broth in a 5 or 6-quart pressure cooker:
- 2-3 chicken carcasses (frozen is good too) (I’ve even used 1 before and got a gelly bone broth)
- 2 quarts of water (or pressure cooker 75% full)
- 1-2 tablespoons apple cider vinegar (I just pour right onto the carcass)
- 2 medium carrots
- 3 sticks of celery or 3 cups of celery leaves (I use scraps and put them in the freezer if I don’t need them right away)
- 1 medium onion
Optional spices (I always use this combo of spices from my chicken noodle soup recipe):
- 2 teaspoon yellow curry
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon oregano
- ⅛ teaspoon cayenne pepper
- 1 teaspoon cinnamon
- ⅛ teaspoon ginger
Here’s what you’ll need to do to make the Easy Pressure Cooker Bone Broth THAT GELS:
- Put the water, chicken scraps and apple cider vinegar in a pressure cooker. Pour the apple cider vinegar directly onto the chicken carcasses. Don’t fill more than 75% capacity.
- Don’t close the lid yet.
- Bring to a boil.
- If you are adding the optional ingredients, do so now.
- Close the lid. Make sure to open up the valve.
- Set the timer for 30 minutes (I sometimes cook for over an hour as the broth only gets better with more time).
- After the time goes off let the pressure release naturally (10 or so minutes).
- Remove the lid. It’s safe with these cool, modern pressure cookers!
- Strain the broth out.
- Wallah, all in under an hour! A bone broth that gels! Stick it in the fridge and let it cool. The broth will turn to jelly.
Now time for some Chicken Dumpling Soup! Perfect for a rainy day!