High Fructose Corn Syrup Free Pressure Cooker Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

High Fructose Corn Syrup Free Pressure Cooker Bone Broth

Rich, deeply savory, and made entirely from whole ingredients, this bone broth is the kind of thing that makes your kitchen smell incredible for hours — except the pressure cooker cuts that time down dramatically. Roasting the bones first is the secret weapon here, coaxing out a dark, complex flavor that you simply can't get by skipping straight to the pot. Apple cider vinegar helps draw collagen and minerals from the bones, so when the broth chills and turns to jelly in the fridge, you'll know it worked exactly as it should. Store-bought broths and stocks are notorious for sneaking in sweeteners, flavor enhancers, and additives that have no business being in something this simple — making homemade the obvious choice when you're watching what goes into your food. Every ingredient here is exactly what it looks like: bones, vegetables, aromatics, and water. Nothing processed, nothing hidden. The result is a clean, golden broth you can sip straight from a mug, use as a base for soups and braises, or freeze in portions for whenever you need it. Once you see how straightforward this is, it's hard to justify reaching for a carton ever again.

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Ingredients

8 servings

3 lb beef bones (knuckles, marrow bones, or a mix)
2 medium carrots, roughly chopped
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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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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