Mushroom Free Pressure Cooker Bone Broth
Rich, deeply savory, and packed with collagen, this pressure cooker bone broth is the kind of kitchen project that pays dividends all week long. The bones get roasted at high heat first, which builds that gorgeous, complex flavor you'd normally only find in a restaurant-quality stock. Apple cider vinegar draws minerals and gelatin out of the bones during the long pressure cook, so the finished broth turns into a satisfying, jiggly gel once it hits the fridge — a sign you did everything right. Many store-bought broths and bouillon products sneak in mushroom powder or mushroom extract for umami depth, which makes label-reading a constant chore. This recipe builds all of that savory richness from beef bones, aromatics, and simple pantry staples — nothing hidden, nothing to second-guess. Carrots, celery, onion, garlic, bay leaves, and peppercorns round out the flavor without any ingredients that could cause a problem. Use it as a sipping broth, a base for soups and stews, or a secret weapon for braising — it's endlessly versatile and genuinely worth the 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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