Eggless 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 — from soups and stews to simple sipping straight from a mug. This version starts with roasted beef bones, which get a full 30-plus minutes in a hot oven until they're beautifully browned, and that step alone is what separates a truly complex broth from a flat, watery one. The pressure cooker does the heavy lifting after that, pulling collagen and minerals from the bones in a fraction of the time a stovetop simmer would take. Carrots, celery, onion, garlic, bay leaves, and a splash of apple cider vinegar round out the flavor and help draw out every bit of goodness from the bones. The whole thing is naturally free of eggs at every stage — no binders, no emulsifiers, just clean whole ingredients doing exactly what they're supposed to do. When the broth chills and sets into a wobbling gel, you'll know the collagen extraction worked perfectly. Skim the fat, portion it out, and you've got a freezer-friendly batch of liquid gold ready whenever you need it.

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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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