Bone broth has earned a permanent spot in modern kitchens, and the Power Pressure Cooker XL makes it far less fussy than the old-fashioned all-day simmer. Instead of watching a stockpot for 12 to 24 hours, you can load the pot, press a button, and let pressure do the heavy lifting.
This guide covers why the Power Pressure Cooker XL performs so well with bones, how to choose times for chicken and beef, and the practical steps for getting a rich, gelatinous broth you will actually use. It also covers seasoning, skimming, storage, and a few troubleshooting points so your next batch turns out consistently good.
Why the Power Pressure Cooker XL Is Ideal for Bone Broth
The Power Pressure Cooker XL is an electric pressure cooker designed for large-batch cooking, which is exactly what bone broth demands. Its sealed chamber traps steam and raises the internal temperature above what a normal stovetop simmer reaches, so collagen and connective tissue break down much faster.
That matters because bone broth quality often comes down to extraction. The more collagen you pull from joints, feet, and marrow bones, the more body the finished broth has. A good batch should turn into a soft gel in the fridge, and the XL's high-pressure environment helps you get there without tending a pot all day.
Faster Collagen and Gelatin Extraction
When you pressure cook bones, the heat and pressure soften connective tissue in a fraction of the time. Chicken bones and feet may need only 2 to 3 hours under high pressure, while beef knuckles, marrow bones, and oxtail can take 3 to 4 hours. That is still a long cook, but it is a hands-off one.
The sealed environment also prevents evaporation, so you do not have to keep adding water. The broth stays concentrated and richly flavored, and the gelatin content tends to be higher because the cooking liquid remains in contact with the bones the entire time.
Consistent Results With Minimal Supervision
With the Power Pressure Cooker XL, you add ingredients, lock the lid, select a high-pressure setting such as Soup/Stew or Manual, and set the timer. The cooker manages the pressure and temperature, and a natural release finishes the job gently. You can walk away, run errands, or prep other food while it works.
That consistency is a big advantage over stovetop methods, where heat levels, evaporation, and pot shape can change the outcome. Once you find a time and water ratio that works for your favorite bones, you can repeat it batch after batch with very little guesswork.
How to Make Power Pressure Cooker XL Bone Broth Step by Step
Start with 2 to 3 pounds of bones. Beef marrow bones, knuckles, shanks, and oxtail make a deep, beefy broth, while chicken carcasses, wings, necks, and feet produce a lighter but still gelatin-rich broth. You can also combine chicken and beef, though the flavor will be more mixed.
Add the bones to the inner pot with 8 to 10 cups of cold water, 1 to 2 tablespoons of apple cider vinegar, a roughly chopped onion, a carrot, a celery stalk, a few garlic cloves, a bay leaf, and a teaspoon of peppercorns. If you want a deeper roast flavor, roast the bones at 400°F for about 30 minutes before adding them. Keep the total contents below the maximum fill line, ideally no more than two-thirds full, because broth can foam and expand.
Choosing the Right Settings and Cook Times
Use the Soup/Stew button if your Power Pressure Cooker XL has it, or choose Manual/High Pressure. For chicken bone broth, set the timer for 120 to 180 minutes. For beef bone broth, set it for 180 to 240 minutes. Denser bones and larger batches usually benefit from the longer end of the range.
When the cook time ends, allow a natural pressure release for 20 to 30 minutes. Do not use a quick release for broth, because the sudden drop in pressure can send hot liquid and steam through the valve. After the float valve drops and the lid unlocks, open it away from your face and strain the broth through a fine-mesh strainer or a strainer lined with cheesecloth.
Seasoning, Skimming, and Storing Your Broth
Salt the broth after straining, not before, so you can control the final flavor. For sipping broth, add fresh ginger, turmeric, garlic, or dried herbs during the last part of the cook if you like, but keep in mind that delicate herbs can taste flat after a long pressure cook. A simple finish of sea salt and black pepper is often enough.
Cool the strained broth in the refrigerator until the fat rises and solidifies. You can skim it off for a leaner broth or leave some for richness. Store in glass jars with headspace for expansion, or freeze in bags, silicone molds, or ice cube trays. Refrigerate for up to 5 days or freeze for 3 to 6 months, then reheat gently and use it in soups, risotto, gravies, braises, and sipping mugs.
Once you have made a few batches, you will learn how your Power Pressure Cooker XL behaves with different bones and water levels. Keep a notebook or a note on your phone with the times and seasoning you like best, and you can turn a pile of bones into a week's worth of nourishing broth with very little active effort.