is it still Ok ? (bone broth//simmering time)

[IsaFrench]

have been lurcking and learning bits and pieces about TF ways of eating.

right now, space and organisation constrains mean that the "best" I can do is one hour in a pressure cooker abovethe gas stove for bones to produce bone broth. I'm off ACV so I use lemon juice instead + a celery stalk.

is it still worth it nutritionally ? in spite of the short simmering time ...
I have no safe place at all where I could plug and leave an electric simmering machine all day long and overnight & it would be rather dangerous considering my children.

I now very much like that greek egg soup with bone broth for breakfast.
I'm just curious to know what benefit it can have in spite of the short simmering time.

[JMJ]

I'm sure that you're getting a lot of the benefits with the short simmering time. Certainly, you could be getting more if you could simmer for longer, but something is better than nothing. Most of the pressure cooker recipes that I have seen want 3-4 hours, so if you could handle that amount of time with the pressure cooker, you'd be doing even better. If you are really short on time, you could always get it going at a really good boil and then turn everything off and wrap your whole pot in towels to leave it there to cook all day or all night. I wrapped my 6 quart stock pot in 5 bath towels last night and came back 9 hours later to find my stock still at 155 F this morning. You want to be careful how long it spends between 40 and 140 F, but if it never goes below 140 F, it's still good, and it will continue to cook in its own heat, just not quite as fast.