Chicken Free Pressure Cooker Bone Broth

Rich, deeply savory, and built entirely from beef bones and fresh vegetables, this pressure cooker broth is the kind of thing that makes everything else you cook taste better. Roasting the bones first at high heat is the secret move here — it builds that dark, complex flavor before a single drop of water hits the pot. Apple cider vinegar draws out collagen and minerals from the bones during the long pressure cook, which is why the finished broth turns gloriously gelatinous once it chills. Carrots, celery, onion, garlic, and a handful of peppercorns round out the aromatics for a broth that tastes like it simmered all day on a restaurant stove. Every ingredient in this recipe is 100% beef and produce-based, so there's no poultry of any kind to navigate around — just clean, honest ingredients you can feel good about. Use it as a base for soups and stews, sip it warm from a mug, or freeze it in portions to have on hand whenever you need a flavor boost. The pressure cooker does the heavy lifting, cutting down the time dramatically without sacrificing any of that slow-cooked depth.

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