Almond Free Pressure Cooker Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.7

(19)

Rich, deeply savory bone broth is one of those kitchen staples that makes everything it touches taste better — from soups and stews to simple grains or a warming mug on a cold afternoon. The secret to this version's incredible depth starts in the oven, where the bones roast until they're dark and caramelized before a single drop of liquid is added. That step alone sets this broth apart from anything you'd pull off a store shelf. The pressure cooker then does the heavy lifting, coaxing out collagen and minerals in a fraction of the time a stovetop simmer would take, so you end up with a glossy, gelatin-rich broth that practically shakes when cold — a sign you did everything right. Aromatics like garlic, carrot, celery, and a splash of apple cider vinegar round out the flavor and help draw even more goodness from the bones. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-reading stress or cross-contamination worry — just clean, wholesome broth made entirely on your terms. Freeze it in portions and you'll have a nourishing, flavor-packed base ready to go whenever you need it.

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Ingredients

8 servings

3 lb beef bones (knuckles, marrow bones, or a mix)
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
1 medium yellow onion, quartered
1 head garlic, halved crosswise
2 tbsp apple cider vinegar
2 bay leaves
1 tsp whole black peppercorns
1 tsp salt
8 cups cold water, plus more as needed
small bunch fresh parsley (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the bones in a single layer on a rimmed baking sheet and roast for 30–35 minutes, turning once halfway through, until deeply browned on all sides.
2
Transfer the roasted bones to the pressure cooker. Add the carrots, celery, onion, garlic, apple cider vinegar, bay leaves, peppercorns, salt, and parsley (if using). Pour in the cold water — the liquid should reach no higher than the pressure cooker's max-fill line; add or reduce water as needed.

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