Beef Bone Broth – Pressure Cooker vs Slow Cooker
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— place cut up veggies in cooker. –place bones in cooker –add enough water to cover it all –cook on low for 24 hours. Be sure to add water if level goes below …
Sorry for the dumb question but is a slow cooker and a crockpot the same thing?
24 vs 2 hours? Slow cookers are only 30% faster which means you need like 16hrs
Adding vegetables to bone broth is a crime that should be punished by death
Slowcooker is in the multicooker with both pressure cooker and slowcooker
slow cooker all the way! broth is much richer and tastier, has more nutrients imo
So the pressure cooker for 12hrs
How do you have a cooking show and not know what tallow is?
Cool thanks for this.. I've been trying to research which method to use..
He´s Clueless LMAO
You need to re-due this because you are supposed to do 6-8 hours "minimum" for a pressure cooker. The comparison you did so far is worthless.
But how would a regular home leave something on for 24, much less 48, hours? Honest question.
Low, medium or high heat for the crock pot?
Half the show 'taliking about a knife ?
24 hours is simply not practical. I could do 6 hours pressure cooker while I at home. But no way in the world would I leave anything cooking while Im not at home, and my insurance company would agree with me.
Pressure cooker takes half the time slow cooker needs. 2 hours on the pressure cooker is not enough, so the comparison in not valid. you nee 12 hours low pressure cooking then compare.not two hours.
Hi Jack
on the pressure cooker if you note you have more juice because you added the same about of water to both of them . understanding the pressure cooker there should of only been 1 cup of water as you noted that you have another jar of broth, that is extra their was to much water added . using the pressure cooker it will make its own juice which are usely more tasty and rich , also very gelatin ! Might want to try it with just 1 cup of water and see how much juice you get a long with the flavor is REALLY RICH AND GOOD !! yum , yum
Do.you.have to.keep.adding water
fair comment !
Regarding PF's comment about the water being evaporated in the slow cooker making it more concentrated, did you add water every so often to the slow cooker or let it evaporate?
Bruh is it just me or does this dude talk about knives until half of the vid
I have done both pressure cooker and crockpot. I wish you had shown the broth after it was cold so that we can see the gelatin. That's when you know you have made a good broth. The flavor depends solely upon the ingredients you use and the seasonings or the types of meat.
I like that knife oh, I'm glad you talked about that too.
The slow cooker broth is stronger because half the water evaporates over time. Water doesn't evaporate in a pressure cooker.
So 24 hours vs 2 hours and the problem is the pot?
Since I dont have slow cooker, I think to do pressure cooking 2 hours, add water as necessary and pressurize another 2 hours to achieve that richness. Also, am considering that some metal from a pressure cooker may find its way into broth, so that's a minus?
Stainless stee!
I don't care that much to the taste. Make it for healing my gut. My question is: dose the instant one in pressure pot work for that purpose????????
what if you boiled down the pressure cooker broth so it concentrated like the slow cooker broth did? wouldn’t that solve the problem?
Why roast bones? I am using my Foodi for first time! Gotta heal that gut! 🙂 I like your video.
How much water, if any, did you add the the pressure cooker?
can you PLZ do a slow cooker version of Korean oxtail Soup I been looking for one for the past two days now thanks in advance by the way great video
Did you try concentrating the weak. Maybe boil it down an hour or so?
Thank you! Very helpful!!
Skip the first minute. It's all about the knife.
It should be 3 1/2 to 4 in the instant pot. But yes it tastes better in lower cooker.
Did he put any salt in the "tasteless" one?
Low and slow seems to work well for me to get the most out of the ingredients. The bones have nutrients that fully release when subjected to low constant heat.
Just my opinion. Do what ever you want to do.
This show is purposely for the knife advertising’s advance- waited my time!
I wonder how much ganacocklesifalaids are contained in that ring?
2:28 is when things start cooking for anyone that wants to ger right to it.
I’m not sure After reading comments. Flaws in your experience, perhaps. Yesterday, was the first time cooking food in my pressure cooker. 90 min for lamb shanks. Then canned it. 🍖
The top is the highly beneficial collagen 🤦🏼♀️ Don’t get rid of it ! It’s so healthy !!
Use half the water in the pressure cooker and do the test again.
You need to run the pressure cooker 3 times. 6 hrs is still much better than 24. Run it 3 times and it's just as good if not better than slow cooker.
I love your motto, "Do God's work and He will do your work!" and for that reason, i'm subscribing to your channel
Could it be because the slow cooker broth was more concentrated? Maybe you should have used half the water in the pressure cooker? Try to add as much water to the slow cooked broth and see what happens to it.