Citrus Free Pressure Cooker Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.7

(19)

Rich, deeply savory bone broth is one of those kitchen staples that makes everything it touches taste better — and this pressure cooker version delivers the kind of slow-simmered depth that usually takes an entire day, in a fraction of the time. The bones get roasted first until deeply browned, which builds a complex, meaty backbone before a single drop of water is added. Apple cider vinegar does the quiet work of drawing collagen and minerals out of the bones, so you end up with a broth that gels beautifully when chilled — a reliable sign you've done everything right. Aromatics like onion, garlic, carrot, celery, and bay leaves round out the flavor without any citrus in sight, making this completely safe for anyone avoiding oranges, lemons, limes, and their relatives. Many store-bought broths and bouillon products sneak in citric acid as a preservative or flavor enhancer, so making your own is genuinely the most reliable way to stay clear of it. The finished broth is endlessly versatile — sip it warm from a mug, use it as a base for soups and braises, or stir it into grains for an instant flavor upgrade. Once you see that satisfying wobble in the jar after it chills, you'll want to keep a batch going every week.

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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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