This rich broth is perfect for warming up on a cold winter day or sipping if you're under the weather. Roasting the bones and vegetables ahead of time intensifies their flavors, resulting in a heartier taste. You can easily remove the fat from the broth by opting for a fat separator or by chilling it overnight and skimming the solid layer off the top.
2 pounds raw chicken bones (such as back, feet, or necks)
2 pounds raw beef bones (such as short ribs, knuckles, or oxtail)
2 large carrots, cut into 2-inch pieces
2 small yellow onions, peeled and quartered
1 garlic head, halved crosswise
6 cups water
2 celery stalks, cut into 2-inch pieces
1 (14-oz.) can whole tomatoes, drained and rinsed
1 tablespoon black peppercorns
10 thyme sprigs
2 (2-inch) lemon peel pieces
1 fresh bay leaf
1/2 teaspoon kosher salt (optional)
How to Make It
Preheat oven to 400°F. Place chicken and beef bones, carrots, onions, and garlic in a single layer on a large rimmed baking sheet. Bake in preheated oven until browned, about 1 hour.
Transfer bone mixture and pan juices to a 6-quart programmable electric pressure cooker. Add water, celery, tomatoes, peppercorns, thyme sprigs, lemon peel pieces, and bay leaf. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on Manual on High Pressure for 1 hour. Turn pressure valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid.
Pour broth through a fine wire-mesh strainer into a bowl; discard solids. Using a ladle, skim fat from top of broth; discard. (For a more clear broth, strain a second time through cheesecloth.) Stir in salt, if desired, and serve hot.
This recipe was developed using the Instant Pot IP-DUO60 V2 pressure cooker.