Rice 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 staple that quietly elevates everything it touches — from soups and stews to simple sauces and braised greens. The process starts with roasting the beef bones at high heat until they're deeply browned, which builds that dark, complex flavor you just can't get from a store-bought carton. Apple cider vinegar helps draw minerals and gelatin out of the bones during the long pressure cook, so the finished broth turns thick and jiggly when chilled — a sign you've done everything right. Carrots, celery, onion, garlic, bay leaves, and peppercorns round out the aromatics for a broth that tastes layered and intentional without any fuss. For anyone navigating a grain-free lifestyle, this recipe is naturally in the clear — every single ingredient is whole and unprocessed, with zero hidden fillers or starchy thickeners to worry about. The pressure cooker cuts what would traditionally be an all-day simmer down to a couple of hours, making this genuinely doable on a weeknight. Strain it, chill it, skim the fat, and you've got a freezer-friendly batch of liquid gold ready to go whenever you need it.

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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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