Fructose Free Pressure Cooker Bone Broth
Rich, deeply savory bone broth is one of those kitchen staples that makes everything it touches taste better — and this pressure cooker version delivers serious depth without an all-day simmer. Roasting the bones first is the move that sets this recipe apart, coaxing out that dark, caramelized flavor before a single drop of water hits the pot. The apple cider vinegar works quietly in the background, helping draw collagen and minerals out of the bones so the finished broth gels beautifully once chilled. Managing fructose intake can make store-bought broths a minefield, since many commercial versions sneak in onion powder, garlic powder, concentrated vegetable extracts, or other additives that can trigger symptoms. Here, every ingredient is whole and visible — you know exactly what went in and what didn't. The vegetables are strained out before serving, so you get all the savory complexity they contribute during cooking without consuming them directly. That satisfying gel you see when the broth cools down is a sign the collagen extraction worked, and it melts back into a silky liquid the moment heat hits it. Use it as a base for soups, to braise meat, or simply sip it warm from a mug on a cold afternoon.
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!