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 on a cold afternoon. Managing a nickel sensitivity can make store-bought broths and bouillons a minefield, since many commercial versions contain high-nickel ingredients like legumes, nuts, or certain additives that aren't always obvious on the label. This version keeps things clean and straightforward, built around roasted beef bones, aromatics, and a splash of apple cider vinegar to help draw out all that good collagen. Roasting the bones first is the move that takes this from good to genuinely great — it builds a deep, caramelized flavor that you just can't shortcut. The pressure cooker does the heavy lifting after that, coaxing out a rich, glossy broth in a fraction of the time a stovetop simmer would take. Once it's chilled and that fat layer lifts right off the top, you're left with something that gels beautifully — a sign the collagen extraction worked exactly as it should. Make a batch, portion it into containers, and you'll have a safe, homemade base ready to pull from all week long.
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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.
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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