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