Paraben Free Pressure Cooker Bone Broth
Rich, deeply savory bone broth is one of those kitchen staples that transforms everything it touches — from soups and stews to simple sipping on a cold afternoon. The secret to this version's incredible depth is roasting the bones first, coaxing out that dark, caramelized flavor before a single drop of water hits the pot. Apple cider vinegar helps draw collagen and minerals out of the bones during the long pressure cook, which is why a successful batch turns into a satisfying, jiggly gel once it chills in the fridge. Carrots, celery, onion, and garlic round out the flavor naturally, with no additives, preservatives, or synthetic compounds that can sneak into store-bought broths and bouillons. For anyone navigating sensitivities to synthetic preservatives or cosmetic-adjacent chemicals, making broth from scratch with whole, recognizable ingredients is genuinely the only way to know exactly what's in your cup. The pressure cooker cuts what would otherwise be an all-day simmer down to a couple of hours, making this deeply nourishing project totally doable on a weeknight. Freeze it in portions and you'll always have a clean, wholesome base ready to go.
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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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