Lupin Free Pressure Cooker Bone Broth
Rich, deeply savory, and built entirely from whole ingredients, this pressure cooker bone broth is the kind of kitchen project that rewards you for days. Roasting the beef bones first at high heat coaxes out serious depth of flavor before a single drop of water hits the pot — that step alone makes all the difference. Apple cider vinegar helps draw collagen and minerals from the bones during the long pressure cook, which is why a successful batch turns almost jelly-like once it chills in the fridge. Carrots, celery, onion, garlic, and a handful of aromatics round everything out into something that tastes far more complex than its ingredient list suggests. For anyone navigating lupin sensitivities, store-bought broths and bouillons can be a minefield of ambiguous additives and blended seasonings that aren't always clearly labeled. Making it from scratch means you know exactly what went into the pot — and nothing in this recipe comes anywhere near that concern. The result is a clean, collagen-rich broth you can sip straight, use as a cooking liquid, or freeze in portions for whenever you need a flavor boost. Skimming the solidified fat layer after chilling gives you a polished, restaurant-quality finish with almost no extra effort.
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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.
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