Rich, deeply savory, and packed with collagen, this pressure cooker bone broth is the kind of kitchen project that pays dividends all week long. Roasting the beef bones at high heat before they ever hit the pot is the secret weapon here — that step builds a dark, caramelized depth that you simply can't shortcut. Aromatics like carrot, celery, onion, and a whole head of garlic round out the flavor, while a splash of apple cider vinegar helps draw minerals and gelatin from the bones during the long cook. The result is a broth that turns gloriously jiggly when chilled, which is exactly the sign you want. For anyone navigating grain sensitivities, store-bought broths and stocks can be a minefield — thickeners, flavor enhancers, and mystery additives are common on ingredient labels. Making it from scratch with whole, recognizable ingredients means you know exactly what's in every cup. The pressure cooker cuts the traditional low-and-slow simmer down to a manageable two hours, so you get that slow-cooked complexity without babysitting the stove all day. Use it as a base for soups, braise your vegetables in it, sip it warm from a mug — however you use it, this broth is going to become a staple.
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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.
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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