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


  • For a richer taste, roast bones first
  • For vegetable broth, add tomatoes and mushrooms


  • 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