“Cloudiness” is a natural occurance when making soup or stock. There are marketsful of equipment desighned to help manage the problem If you want to make soup or stock without cloudiness the very very old tradition of straining through cheesecloth and or a fine guaged sieve. When I make a classic stock from scratch, it’s a four day process with LOW heat. It’s a very old, well refined be genarations of god cooks that has given us a sure fire method for clear and nutritionally concentrated syocks, aka “bone broths>”
The interesting thing about cooking bones rich with cartilage and connective tissue (the ingredients that yield gelatin and collagen) is that to gain maximum nutrient yield and flavor, ONLY slow low simmering for many many hours gets the best results. The less time you simmer a stock, the less “stock-like” it will be.
Pressure cooking will never yield a true stock because the intense heat cooks the collagen and gelatin INTO the bones instead of gently teasing it out. It is possible to make a “facsimile” stock in a pressure cooker by reducing the quantity after presure cooking by slow-simmer evaporation (simmering the soup uncovered so steam carries away some of the water) and then adding unflavored gelatin to promote the silky texture and nutrition of a traditional soup stock. But you will still not get the full range of nutrients that the traditional method will give you, but it’s a lot closer with the added gelatin than it is without.
As usual, “life in the fast lane” means we miss a whole lot! And it’s not just scenery we’re missing. If it wasn’t for my allergies and autoimmune diseases, I’'d probably be racing down the fast lane too. I’m not against shortcuts per se. I’m just against the ones that don’t work. '-)