Breastfeeding Friendly Pressure Cooker Bone Broth
Rich, deeply savory, and packed with nutrients your body genuinely craves right now, this pressure cooker bone broth is the kind of nourishing staple that earns a permanent spot in your weekly routine. Roasting the beef bones first coaxes out incredible depth of flavor before they ever hit the pot, and the apple cider vinegar helps draw minerals and collagen from the bones during the long pressure cook. The result is a silky, golden broth loaded with the good stuff — and when it gels in the fridge, you know the collagen extraction worked exactly as it should. Staying well-nourished while breastfeeding can feel like a full-time job on top of an already full-time job, and having a batch of this on hand makes it so much easier to get in a warm, mineral-rich meal or snack without any effort. Sip it straight from a mug, use it as a base for soups, or stir it into grains — it quietly upgrades everything. The ingredient list is clean and straightforward, with aromatic vegetables, garlic, bay leaves, and fresh parsley keeping things flavorful without anything unnecessary. Make a big batch, portion it into containers, and let your freezer do the rest of the work for you.
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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)
Can be omittedfresh parsley
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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