Tree Nut Free Pressure Cooker Bone Broth
Rich, deeply savory bone broth is one of those kitchen staples that makes everything it touches taste better — from soups and stews to simple sipping straight from a mug. The secret to this version's incredible depth starts in the oven, where the bones roast until they're dark and caramelized before a single drop of water is added. A splash of apple cider vinegar helps draw collagen and minerals out of the bones during the long pressure cook, which is why a properly made batch will turn into a satisfying jelly when it chills in the fridge. Aromatics like carrot, celery, onion, garlic, bay leaves, and peppercorns round out the flavor without any fuss. The pressure cooker does the heavy lifting here, cutting down the cook time dramatically compared to a traditional stovetop simmer while still delivering that glossy, full-bodied result. Store-bought broths often rely on additives and flavor shortcuts, so making your own means you know exactly what's in the pot. It's the kind of foundational recipe that earns its place in your regular rotation.
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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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