I will try to make my next bone broth using a pressure cooker. 
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Nathan Myhrvold, author of Modernist Cuisine, recommends using a pressure cooker for chicken soup:
http://www.nytimes.com/2011/03/09/dining/09modernistrex.html
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How do you argue with actual Gods of cooking?
(Haha. I know everyone, typo - just made me chuckle)
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In my post above I did strain my stock to get that clarity but it was not milky out of the pressure cooker. Just had a lot of solids from the ingredients
According to Kenji at serious eats pressure cookers don’t give you the creamy white stock because the pressurized environment prevents the proper agitation from occurring or something.
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Mine is never milky, just not super clear
Interesting. I never thought to blanch meat before pressure cooking a stock, though I usually do when cooking stove-top. I’m going to give it try.
Precisely. The milkiness comes not from the 212F part of boiling but from the “lots of bubbles stirring things up in the pot” part. That doesn’t occur in a pressure cooker – by design, the water never truly comes to a full rolling boil despite being at a higher temperature.
