Turkey Free Pressure Cooker Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.7

(19)

Rich, deeply savory bone broth is one of those kitchen staples that makes everything it touches taste better — soups, braises, grains, or just a warm mug on a cold afternoon. This version starts with a hot oven roast on the bones, which builds that gorgeous caramelized depth before a single drop of water hits the pot. The pressure cooker then does the heavy lifting, coaxing out collagen and minerals in a fraction of the time a stovetop simmer would take. Apple cider vinegar helps draw nutrients from the bones, while carrots, celery, onion, and garlic round out the flavor into something that tastes like it simmered all day. When it chills and turns to a wobbly gel in the fridge, that's your sign the collagen extraction worked exactly as it should. For anyone avoiding poultry-based stocks — whether by preference, allergy, or dietary need — this all-beef broth is a clean, satisfying alternative with zero compromise on richness. Make a big batch, portion it into containers, and you'll have a powerhouse base ready to pull from all week long.

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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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