Emulsifier Free Pressure Cooker Bone Broth
Rich, deeply savory, and made entirely from whole ingredients you can see and name, this bone broth is the kind of thing that makes you feel genuinely good about what you're putting into your body. Store-bought broths and stocks are notorious for sneaking in additives and emulsifiers to improve texture or extend shelf life — none of that is happening here. Roasting the bones first at high heat builds a dark, caramelized depth that you simply cannot get from a shortcut, and the apple cider vinegar helps draw collagen and minerals out of the bones during the pressure cook. The result is a broth that gels beautifully when chilled, which is your sign that the long cook did exactly what it was supposed to do. Every ingredient in the pot is a recognizable whole food — beef bones, aromatics, peppercorns, bay leaves — so there are no mystery additives to track down or avoid. Use it as a base for soups and stews, sip it warm from a mug, or freeze it in portions so you always have a clean, nourishing stock on hand.
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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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