Honey Free Pressure Cooker Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.7

(19)

Rich, deeply savory, and packed with collagen, this pressure cooker bone broth is the kind of kitchen project that pays dividends all week long. Roasting the beef bones at high heat before they ever hit the pot is the secret weapon here — that step builds a dark, caramelized depth that you simply can't shortcut. Apple cider vinegar helps draw minerals and gelatin out of the bones during the long pressure cook, so the finished broth turns gloriously jiggly once it chills in the fridge. Aromatics like garlic, onion, celery, carrot, bay leaves, and peppercorns round everything out into something that tastes like it simmered on a farmhouse stove all day. Many store-bought broths and bouillon products sneak in sweeteners or honey-derived additives, so making your own from scratch is the cleanest way to know exactly what's in your cup or pot. The pressure cooker cuts the cook time dramatically without sacrificing any of that slow-simmered richness. Use it as a warming sip, a base for soups and braises, or anywhere you want to add serious body and flavor.

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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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