MSG Free Pressure Cooker Bone Broth
Rich, deeply savory, and made entirely from whole ingredients you can see and name, this bone broth is the kind of thing that makes you feel good about what's going into your body. Store-bought broths and bouillons are notorious for hiding glutamates and flavor enhancers in their ingredient lists, so making your own is really the only way to be certain of what's in your bowl. The process starts with roasting the beef bones until they're deeply browned, which builds that complex, meaty flavor without relying on any additives whatsoever. Apple cider vinegar goes in with the vegetables to help draw collagen and minerals out of the bones during the long pressure cook, giving you a broth that gels beautifully when chilled — a sign you've done everything right. Carrots, celery, onion, garlic, bay leaves, and peppercorns round out the flavor naturally, so there's nothing artificial propping it up. The pressure cooker does the heavy lifting here, cutting down the time it would take on the stovetop while still delivering that slow-simmered depth. Use it as a base for soups, sip it straight from a mug, or freeze it in portions so you always have a clean, wholesome option on hand.
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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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