BHA & BHT Free Pressure Cooker Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

BHA & BHT Free Pressure Cooker Bone Broth

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 cooked in the liquid instead of plain water. The trouble with store-bought versions is that many commercial broths and stocks rely on preservatives like BHA and BHT to extend shelf life, making label-reading a frustrating chore. Making it yourself from scratch is the only way to know exactly what's in the pot, and this pressure cooker method makes that genuinely easy. Roasting the bones first at high heat builds a dark, caramelized depth of flavor that you simply can't shortcut, and the apple cider vinegar helps draw collagen and minerals out of the bones during the long cook. Aromatics like carrot, celery, onion, garlic, and peppercorns round out the broth with a clean, balanced backbone. When it gels in the fridge after chilling, that's your sign the collagen extraction worked — and that you've got something truly nourishing on your hands. Batch it up, freeze it in portions, and you'll have a preservative-free foundation ready to pull out whenever a recipe calls for 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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