Caffeine Free Pressure Cooker Bone Broth
Rich, deeply savory, and made entirely from whole ingredients, this bone broth is the kind of thing that makes your kitchen smell incredible for hours — except it doesn't actually take hours, thanks to the pressure cooker. Roasting the bones first is the secret weapon here: that oven step builds a dark, caramelized depth that you simply can't get by skipping straight to the pot. Apple cider vinegar helps draw collagen and minerals out of the bones during the cook, so when your broth gels in the fridge, you know it worked. Carrots, celery, onion, garlic, bay leaves, and peppercorns round out the flavor without any fuss or specialty shopping. Every single ingredient in this recipe is naturally free of caffeine — no tea, no coffee, no hidden stimulants — so it's a genuinely clean, calming addition to your routine whether you're sipping it straight from a mug or using it as a base for soups and braises. Skim the fat once it's chilled, and you're left with a glossy, golden broth that store-bought versions can't come close to matching.
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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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