Pressure Cooker Beef Broth
Nutritional values
(Percentage of daily recommendation)
| Calorie | 155 cal. | (7 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 4 g |
Preparation steps
Rinse the meat and bone with cold water.
Cut the onion in half and brown the cut surfaces on the bottom of a pressure cooker.
Rinse, trim and roughly chop the carrot, leek and celery. Rinse the herbs. Add 2-2 1/2 liters (approximately 8 cups) of cold water to the onion in the pressure cooker. Add the meat and the bone. Add 1 teaspoon salt and immediately seal the pressure cooker, but leave the bolt open.
Heat the pressure cooker over high heat until steam begins to escape above the bar and then close the bolt. Continue heating until the pressure indicator has risen to the manufacturer's specifications. Cook for about 35 minutes, keeping the pressure steady.
Remove the pressure cooker from the heat and let stand until the pressure valve has dropped down so that the pot can be opened without risk.
If the valve has dropped back to the starting position, the lid can be opened. Remove the bone from the soup. Strain the broth into another pot. The remaining meat and vegetables may be used in soup.
Cool the broth, so that the fat rises to the surface. Remove the fat with a paper towel or a skim with a spoon. Discard the fat and use the broth as desired.
