Cinnamon Free Pressure Cooker Bone Broth
Rich, deeply savory, and built on nothing but honest ingredients, this pressure cooker bone broth is the kind of kitchen project that pays dividends all week long. Roasting the beef bones first is the move that separates a truly great broth from a pale, flat one — that oven time builds color and a complexity you can actually taste. Apple cider vinegar goes in early to help draw collagen and minerals out of the bones, and the result is a broth that gels beautifully once chilled, which is exactly what you want. Carrots, celery, onion, garlic, bay leaves, and peppercorns round out the flavor without any warming spices that could sneak in unwanted heat or sweetness — so what you get is clean, savory, and deeply satisfying. For anyone navigating a sensitivity to cinnamon, store-bought broths and stocks can be a genuine minefield, since spice blends and "natural flavors" on ingredient labels are notoriously vague. Making it yourself means you know exactly what went into the pot. Use it as a base for soups, sip it straight from a mug, or freeze it in portions for whenever you need a flavor boost you can actually trust.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!