I've been seeing a lot of people talk about making bone broth at home instead of buying it from the store. I got an Instant Pot last year and figured I'd try it, but I'm not sure how long to actually pressure cook chicken bones or beef bones. Do I need to do a full 2-3 hours like stovetop, or does the pressure cooker cut that down significantly?
Pressure cooker definitely cuts it way down - I'd go with 90 minutes to 2 hours on high pressure for beef bones and closer to 60-90 minutes for chicken, depending on how rich you want it. The pressure breaks down collagen way faster than simmering on the stove, so you don't need anywhere near those long stovetop times. I started doing mine at 90 minutes and the results were solid, but honestly you can experiment a bit once you get a feel for it since some people swear by going longer for more flavor while others say the difference is minimal after that point.
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