Artificial Flavors Free Pressure Cooker Bone Broth
Rich, deeply savory, and built entirely from whole ingredients, this pressure cooker bone broth is the kind of pantry staple that makes everything else taste better. The bones get roasted first at high heat until they're deeply browned, which coaxes out that complex, meaty depth you just can't fake — no flavor packets, no additives, nothing artificial anywhere in the pot. Carrots, celery, onion, garlic, bay leaves, and whole peppercorns do all the heavy lifting, delivering a broth that's genuinely layered and satisfying on its own. A splash of apple cider vinegar helps draw collagen and minerals out of the bones during the long pressure cook, so when the broth chills and turns to jelly in the fridge, you know it worked. Store-bought broths and concentrates are notorious for sneaking in natural and artificial flavor enhancers, which makes this from-scratch approach the cleanest way to get the real thing. Once you strain it and skim the fat, you've got a golden, gelatin-rich liquid that's ready to sip straight, use as a soup base, or stir into sauces and grains. It's the kind of recipe you'll want to keep on rotation.
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Learn more →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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