Oats Free Pressure Cooker Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.7

(19)

Rich, deeply savory, and packed with collagen, this pressure cooker bone broth is the kind of kitchen project that pays dividends all week long. Beef bones get roasted at high heat until deeply browned before ever hitting the pot, which builds that dark, complex flavor you just can't fake. A splash of apple cider vinegar helps draw minerals and gelatin from the bones, while carrots, celery, onion, garlic, and peppercorns round everything out into something that smells absolutely incredible as it cooks. The pressure cooker does the heavy lifting in a fraction of the time a stovetop simmer would take, and the result is a broth that turns thick and jiggly when chilled — a sure sign you've nailed the collagen extraction. For anyone avoiding oats, this is a naturally safe, wholesome staple with zero grains anywhere in the process. Use it as a base for soups and stews, sip it straight from a mug, or freeze it in portions to have on hand whenever you need a flavor boost.

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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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