Pressure cooking has revolutionized home cooking by making tough cuts of meat fall-off-the-bone tender in a fraction of the time. But what about bone-in meat? Can you safely and effectively cook it in a pressure cooker? The short answer: Yes! Cooking meat with bones in a pressure cooker enhances flavor, boosts nutrition, and speeds up cooking time.
How Does Pressure Cooking Work?
A pressure cooker works by trapping steam, raising the internal temperature above boiling, and creating high pressure to break down connective tissues quickly. This is why it’s ideal for cooking bone-in meats like short ribs, chicken thighs, and oxtail.
Benefits of Cooking Meat with Bones in a Pressure Cooker
Cooking meat with bones isn’t just possible—it’s highly recommended for these reasons:
- Enhanced Flavor: Bones release rich umami flavors into the cooking liquid, creating a deeper, more robust taste.
- Nutrient Extraction: Cooking with bones extracts collagen, gelatin, and minerals like calcium and phosphorus, making your meal more nutritious.
- Tenderizing Tough Cuts: Tough, sinewy meats (like shank, short ribs, and oxtail) soften beautifully under pressure.
- Time Efficiency: Instead of slow cooking for 8+ hours, you can get fall-off-the-bone tenderness in under 90 minutes.
For a great step-by-step bone broth recipe, check out this guide on Inspired Taste.
Best Types of Meat to Cook with Bones in a Pressure Cooker
Not all cuts work equally well. The best choices include:
Beef
- Short ribs – Incredibly tender, flavorful, and rich in collagen. Try this bone-in beef short ribs recipe for a perfect result.
- Oxtail – Loaded with marrow and gelatin, making it perfect for stews.
- Shank (Osso Buco) – A classic slow-cooked cut that turns buttery soft under pressure.
Poultry
- Whole chicken – Cooks evenly while bones add extra richness to the broth.
- Chicken thighs and drumsticks – Juicier and more flavorful than boneless cuts.
Game Meats
- Lamb shanks – Deliciously tender with a deep, meaty flavor.
- Venison cuts – Game meats stay moist when cooked under pressure.
Step-by-Step Guide: Cooking Meat with Bones in a Pressure Cooker
Follow these steps for perfectly cooked meat every time:
1. Prepare Your Meat & Bones
- Trim excess fat but keep the bones intact.
- Season with salt, pepper, and spices for maximum flavor penetration.
- Optionally, marinate overnight for deeper taste.
2. Sear for Extra Flavor
- Heat a little oil in your pressure cooker and brown the meat on all sides.
- This enhances color, texture, and taste by creating a rich, caramelized crust.
3. Add Aromatics & Liquid
- Use onions, garlic, and herbs for extra depth.
- Choose a flavorful liquid:
- Beef broth for red meat
- Chicken stock for poultry
- Tomato sauce for braised dishes
- Use at least 1 to 1.5 cups of liquid to prevent burning.
4. Pressure Cook on High
- Follow these general cook times for bone-in meats:
- Short ribs / Oxtail – 45-60 min
- Chicken thighs / Drumsticks – 10-15 min
- Bone broth – 3-4 hours (see Stack Exchange’s guide for expert tips).
5. Natural vs. Quick Release
- Natural release (letting pressure drop naturally) keeps meat tender.
- Quick release can cause sudden moisture loss, making meat dry.
6. Finish & Serve
- Strain the cooking liquid for a rich sauce or gravy.
- If making broth, let it cool and skim off excess fat.
For more cooking methods suited to shank, check out Best Cooking Methods for Shank.
Common Mistakes to Avoid
Avoid these pressure cooking pitfalls for the best results:
- Don’t overfill the cooker – Leave at least ⅓ of the space empty for safety.
- Brown your meat first – This enhances flavor and improves texture.
- Use enough liquid – Dry cooking can burn food and prevent pressure buildup.
- Don’t overcook delicate meats – Poultry can become mushy if left too long.
- Let pressure release naturally – Sudden release dries out meat.
Bone Broth vs. Cooking Meat with Bones: What’s the Difference?
- Cooking Meat with Bones – Focuses on tenderizing the meat, using bones for flavor and moisture.
- Bone Broth – A long simmering process that extracts collagen, marrow, and minerals from bones.
FAQs: Answering Common Questions
Can I cook frozen meat with bones in a pressure cooker?
Yes! Add 5-10 extra minutes to the cooking time, and ensure the meat is separated, not stuck together.
Does pressure cooking destroy nutrients in bones?
No, it helps extract more nutrients into the broth, making it healthier than traditional cooking.
Why do my bones crumble after pressure cooking?
If bones become too soft or crumble, the cooking time may be too long. This is common in chicken bones but rare in beef bones.
Can I reuse bones after making bone broth?
Yes! But after 2-3 uses, bones lose most of their nutrients and gelatin.
Final Thoughts
Cooking meat with bones in a pressure cooker is not only possible—it’s one of the best ways to maximize flavor, nutrition, and tenderness. By following the right techniques, choosing the best cuts, and avoiding common mistakes, you can make delicious, fall-off-the-bone meals in record time.
So go ahead—experiment with beef short ribs, or a whole chicken in your pressure cooker. Your taste buds (and health) will thank you! 🚀