Preparation

Bone broth is celebrated for its health benefits and deep flavor, but the day-long simmer time puts it out of reach for many home cooks. Pressure cooking extracts the same gelatin and minerals in a fraction of the time.

Char the Aromatics

1. If you have a gas stove, char the onion and ginger directly over the flame until blackened in spots, about 3 minutes per side. Otherwise, broil them for 5 minutes until charred. This adds essential smoky depth.

Pressure Cooking

1. Add bones to your pressure cooker. If desired, roast bones at 400°F for 30 minutes first for even deeper flavor, but this is optional.
2. Add charred onion and ginger, star anise, cinnamon, coriander seeds, cloves, salt, sugar, and water.
3. Lock the lid and cook on high pressure for 90 minutes.
4. Allow natural pressure release for 15 minutes, then carefully release any remaining pressure.

Finishing

1. Strain the broth through a fine-mesh sieve, discarding solids.
2. Stir in fish sauce. Taste and adjust seasoning.
3. If desired, refrigerate overnight and remove solidified fat from the top before reheating.

Use this aromatic broth as a base for pho (add noodles, herbs, and thinly sliced meat), sip it on its own, or use it anywhere you'd use regular stock.

No pressure cooker? Simmer everything in a large pot for 4-6 hours instead—still faster than traditional pho broth.