Nitrate & Nitrite Free Pressure Cooker Bone Broth
Rich, deeply savory bone broth is one of those kitchen staples that makes everything it touches taste better — and making it from scratch means you know exactly what's in it. That matters more than people realize, because many store-bought broths and stocks sneak in cured or processed flavor additives that bring unwanted preservatives along for the ride. Here, the flavor comes entirely from roasted beef bones, aromatics, apple cider vinegar, and time — nothing cured, nothing processed, nothing hidden. Roasting the bones first at high heat is the move that unlocks that deep, caramelized complexity before the pressure cooker does its work extracting every bit of collagen and richness from the marrow. The result is a broth that gels beautifully when chilled, which is your sign that the collagen extraction worked and the body of the broth is exactly where it should be. Use it as a base for soups and stews, sip it warm from a mug, or use it anywhere a recipe calls for stock — the difference in flavor compared to anything from a carton is immediately obvious.
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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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