Capsaicin 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 sipping straight from a mug. Roasting the bones first at high heat is the move that sets this recipe apart, coaxing out a dark, caramelized depth of flavor before the pressure cooker even gets involved. Apple cider vinegar helps draw collagen and minerals out of the bones during the long cook, which is why a successful batch turns gloriously gelatinous once it chills in the fridge. Many store-bought broths and bouillons sneak in chili-based seasonings or spice blends that can be a real problem for anyone avoiding capsaicin, but every ingredient here is straightforward and easy to verify. The aromatics — carrot, celery, onion, garlic, bay leaves, and a handful of parsley — build a clean, complex base without any heat. Using a pressure cooker cuts what would traditionally be an all-day simmer down to a couple of hours, making this genuinely achievable on a weeknight. Portion it into containers, stash them in the fridge or freezer, and you'll have a nourishing, heat-free foundation ready to go whenever you need it.
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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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