Legume 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 foundational kitchen staple that makes everything else taste better — from soups and stews to simple sipping straight from a mug. The bones are roasted first at high heat until deeply browned, which builds a complexity and depth of flavor that you simply cannot get from a carton off the shelf. Apple cider vinegar goes in before the cook to help draw minerals and gelatin out of the bones, and the result is a broth that turns gloriously jiggly once it chills — a sign you did everything right. Aromatics like carrot, celery, onion, garlic, bay leaves, and peppercorns round out the flavor without overwhelming the clean, beefy backbone. For anyone navigating a legume-free approach, this recipe is naturally in the clear — every single ingredient is a vegetable, a spice, or a bone, with zero beans, lentils, or legume-derived additives to worry about. The pressure cooker does the heavy lifting in a fraction of the time a stovetop simmer would take, making this an approachable project even on a busy weekend. Keep a batch in the fridge all week and you'll find yourself reaching for it constantly.

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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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