Macadamia Free Pressure Cooker Bone Broth
Rich, deeply savory, and packed with collagen, this pressure cooker bone broth is the kind of kitchen project that rewards you for days. Roasting the beef bones first at high heat builds a dark, caramelized foundation that gives the finished broth its gorgeous color and complex depth — a step that makes all the difference. The apple cider vinegar works quietly in the background, helping to draw minerals and gelatin out of the bones during the long pressure cook, so you end up with a broth that turns satisfyingly jiggly when chilled. Carrots, celery, onion, and garlic round everything out with a gentle sweetness, while bay leaves and whole peppercorns keep the flavor grounded and savory. Store-bought broths often sneak in additives, natural flavors, or shared-facility allergens that are hard to track down, so making your own puts you fully in control of every single ingredient. The pressure cooker cuts what would traditionally be an all-day simmer down to a manageable two hours, making this feel far less daunting than it sounds. Use it as a sipping broth, a base for soups and stews, or a secret weapon for cooking grains — it elevates just about everything it touches.
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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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