Sesame 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. Roasting the bones first at high heat builds a dark, caramelized foundation that gives the finished broth a complexity you simply cannot get from a carton. Apple cider vinegar helps draw minerals and gelatin out of the bones during the long pressure cook, so you end up with that satisfying, slightly jiggly consistency that signals a truly nourishing batch. Store-bought broths and stocks can be a minefield of hidden seasonings and flavor blends that aren't always clearly labeled, but every single ingredient here is straightforward and easy to verify. Aromatics like carrot, celery, onion, and garlic round out the flavor without any fuss, and a handful of fresh parsley adds a bright, herby note at the end. Use it as a base for soups and stews, sip it warm from a mug, or freeze it in portions so you always have something wholesome on hand.

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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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