Nightshade Free Pressure Cooker Bone Broth
Rich, deeply savory bone broth is one of those kitchen staples that makes everything it touches taste better — and this pressure cooker version delivers serious depth without a full day of simmering. The bones get roasted first at high heat until deeply browned, which builds that complex, almost caramelized flavor before a single drop of water is added. Apple cider vinegar goes in with the aromatics to help draw collagen and minerals out of the bones, so the finished broth gels beautifully when chilled — a sign you've done everything right. For anyone avoiding nightshades, classic broth recipes are usually a safe zone, but it's still worth double-checking store-bought versions, which sometimes sneak in tomato paste or paprika-based seasonings. This one keeps things clean: carrots, celery, onion, garlic, peppercorns, and bay leaves are all you need alongside the bones, and every ingredient is right there in the list with no surprises. The result is a golden, collagen-rich broth you can sip straight from a mug, use as a base for soups and braises, or freeze in portions for whenever you need it. Skimming the solidified fat after chilling takes about thirty seconds and leaves you with something genuinely restaurant-quality.
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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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