Mustard Free Pressure Cooker Bone Broth
Rich, deeply savory bone broth is one of those kitchen staples that makes everything it touches taste better — from soups and stews to simple sipping straight from a mug. The secret to this version's incredible depth starts before the pressure cooker even comes into play: roasting the bones at high heat until they're deeply browned coaxes out layers of flavor that no store-bought carton can replicate. Apple cider vinegar helps draw collagen and minerals from the bones during the long cook, which is why a successful batch will turn almost jelly-like once it chills — that wobble is a very good sign. Aromatics like garlic, onion, celery, carrots, and bay leaves round everything out into something that smells absolutely incredible while it cooks. For anyone navigating a mustard sensitivity, packaged broths and stocks can be a minefield of hidden seasonings and flavor blends, but this recipe keeps things completely transparent — every single ingredient is right there on the list. The pressure cooker does the heavy lifting in a fraction of the time a stovetop simmer would take, and the result is a clean, golden broth you can feel confident about using in any recipe. Make a big batch, portion it into containers, and you'll have a versatile, worry-free base ready to go all week long.
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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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