Why Pressure Cooker Can Soften Bones

A pressure cooker can soften (even partially dissolve) bones because it cooks at much higher temperature and pressure than a regular pot, which greatly speeds up the breakdown of the bone’s structural components. 

What happens to the bones
Bones are made mainly of collagen‑rich matrix and minerals (like calcium and phosphorus). Under the high heat and pressure inside a pressure cooker (about 120–130 °C instead of 100 °C at normal boiling), collagen and other connective tissues around and within the bone break down into gelatin, and minerals can leach into the liquid. This makes the bone less rigid and can leave it “chewable” or crumbly, especially in chicken or small bones after long cooking. 

Role of pressure and time
The pressure cooker traps steam, raising the boiling point of water and keeping the interior very hot and moist, which forces moisture and heat deep into the bone faster than slow simmering can. The longer and hotter you cook, the softer the bones become; homemade bone broth made this way often has bones that are noticeably softer or even breakable by hand. 

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