Gut Friendly Pressure Cooker Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.7

(19)

Rich, deeply savory, and packed with slow-cooked goodness, this pressure cooker bone broth is the kind of foundational recipe that quietly transforms everything it touches — from soups and grains to a simple mug sipped on its own. Roasting the beef bones first at high heat builds a dark, caramelized base that gives the finished broth its remarkable depth of flavor. The apple cider vinegar plays a quiet but important role, helping to draw minerals and collagen out of the bones during the long pressure cook, which is exactly what makes this broth so nourishing for a sensitive digestive system. Aromatics like carrot, celery, onion, and garlic round out the flavor naturally, with no additives, preservatives, or mystery ingredients that can sneak into store-bought versions. When the broth gels in the fridge, that's your sign the collagen extraction worked — and that's the good stuff your gut actually wants. Skim the fat, portion it out, and you've got a clean, restorative staple ready to go 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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