Citric Acid Free Pressure Cooker Bone Broth
Rich, deeply savory bone broth is one of those kitchen staples that makes everything it touches taste better, and the pressure cooker method gets you there in a fraction of the time of a traditional stovetop simmer. The bones are roasted first at high heat until deeply browned, which builds that complex, meaty backbone that separates a truly great broth from a watery one. Apple cider vinegar goes in before cooking to help draw minerals and collagen out of the bones, and the result — once chilled — should turn into a satisfying, wobbly gel that tells you the extraction worked. For anyone avoiding citric acid, this recipe is a clean win: every ingredient is whole and straightforward, with no packaged stocks, flavor concentrates, or additives that so often sneak that preservative into store-bought versions. Carrots, celery, onion, garlic, peppercorns, and bay leaves round out the flavor naturally without anything processed. Once strained and skimmed, you'll have a golden, nourishing broth ready to sip straight, use as a soup base, or stir into grains and sauces all week long.
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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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