Seed Oil Free Pressure Cooker Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

Seed Oil Free Pressure Cooker Bone Broth

Rich, deeply savory, and built entirely from whole ingredients, this pressure cooker bone broth is the kind of kitchen project that pays dividends all week long. The bones get a proper roast in the oven first — that step is what gives the finished broth its dark, complex color and that unmistakable depth of flavor you just can't fake. A splash of apple cider vinegar goes in with the aromatics to help draw collagen and minerals out of the bones during the long pressure cook, so what you end up with is a broth that gels beautifully when chilled — a sign you did everything right. For anyone avoiding industrially processed cooking fats, this recipe is a natural fit: every single ingredient is a whole food, and there's no oil of any kind in the pot. Store-bought broths and stocks are notorious for sneaking in refined oils, natural flavors, or other additives that make label-reading a chore — making your own completely sidesteps that problem. The pressure cooker cuts what would traditionally be an all-day simmer down to a manageable two hours, and the result is a clean, golden, collagen-rich broth ready to sip straight from a mug or use as the base for soups, braises, and grains.

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Ingredients

8 servings

3 lb beef bones (knuckles, marrow bones, or a mix)
2 medium carrots, roughly chopped
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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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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