Ingredients
| Bones / Meat |
left-overs |
| Onions (grilled) |
2 |
| Garlic cloves |
5 |
| Parsley, fresh |
7 sprigs |
| Celery |
2 stalks |
| Celeriac |
if available |
| Carrot |
2 (large) |
| Peppercorns |
1 tsp |
| Salt |
2 Tbsp |
| Apple cider vinegar |
2 Tbsp |
Optional spices (in order of preference):
| Bay leaf |
1 |
| Ginger |
to taste |
| Star anis |
1 |
| Piment |
approx. 5 |
| Cassia bark (chinese cinnamon) |
1 stick |
| Cloves |
1-2 |
Notes
- For a richer taste, roast bones first
- For vegetable broth, add tomatoes and mushrooms
Preparation
- Prepare onions and garlic: roughly peel only outer layers. Roast on aluminium foil in pan until browned.
- Place all ingridients in IP and fill with water to max.
- Cook at high-pressure. Cooking times depend of type of broth:
| Vegetable broth |
20min |
| Chicken stock |
1h |
| Beef or pork stock |
2h |
| Chicken bone broth |
3h |
| Beef of pork bone broth |
4.5h |
- Allow pressure to release naturally