Cashew Free Pressure Cooker Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.7

(19)

Rich, deeply savory, and built from nothing but honest whole ingredients, this pressure cooker bone broth is the kind of kitchen project that pays dividends all week long. Roasting the bones first at high heat coaxes out that gorgeous, caramelized depth you'd expect from a broth that simmered all day — except the pressure cooker gets you there in a fraction of the time. Carrots, celery, onion, garlic, and a splash of apple cider vinegar round out the flavor and help draw collagen from the bones, so you end up with a broth that gels beautifully when chilled — a sign you've done everything right. Store-bought broths and stocks can be a minefield of additives and shared-facility allergens, but this one is entirely made from scratch, so you know exactly what's in every cup. It's naturally free of tree nuts in any form — no sneaky nut-based thickeners, no blended cashew creamers, just clean, collagen-rich liquid gold. Use it as a base for soups and stews, sip it warm from a mug, or use it anywhere a recipe calls for stock and watch the whole dish level up.

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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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