Artificial Food Coloring Free Pressure Cooker Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

Artificial Food Coloring Free Pressure Cooker Bone Broth

Rich, deeply savory, and made entirely from whole ingredients you can see and name, this bone broth is the kind of thing that makes you feel genuinely good about what you're putting in your body. Store-bought broths and stocks are notorious for sneaking in caramel color, artificial flavor enhancers, and dyes that have no business being in something as wholesome as broth — making homemade the obvious move for anyone avoiding synthetic additives. Roasting the bones first at high heat builds that gorgeous, complex flavor foundation before a single drop of water is added, so there's no need for anything artificial to prop up the taste. Apple cider vinegar helps draw collagen and minerals out of the bones during the long pressure cook, which is why a successful batch turns almost jelly-like once it chills — that's a sign you did everything right. The vegetables, peppercorns, bay leaves, and optional parsley round out the flavor naturally, with zero dyes or mystery ingredients in sight. Skimming the fat after chilling gives you a clean, golden broth that's ready to sip straight, use as a cooking base, or freeze in batches for 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
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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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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