Carrageenan 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 a minefield for anyone avoiding carrageenan, since that additive often sneaks in as a stabilizer or thickener in commercial products — sometimes without obvious labeling. Making it yourself in a pressure cooker solves that problem completely, giving you full control over every single thing that goes into the pot. The process starts with roasting the beef bones at high heat until they're deeply browned, which builds a layer of flavor that no shortcut can replicate. Apple cider vinegar goes in with the water to help draw collagen and minerals out of the bones during the long pressure cook, and aromatics like garlic, onion, carrots, celery, bay leaves, and peppercorns round everything out into something complex and warming. When the broth gels in the fridge after chilling, that's your sign the collagen extraction worked — and that you've got something genuinely nourishing on your hands. Use it as a base for soups, sip it straight from a mug, or freeze it in portions so you always have a clean, additive-free option ready to go.
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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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