Turmeric Free Pressure Cooker Bone Broth
Rich, deeply savory, and built on nothing but bones, aromatics, and time, this pressure cooker bone broth is the kind of kitchen project that pays you back tenfold. Roasting the bones first at high heat is the secret move here — it builds that dark, complex flavor before a single drop of water hits the pot. Apple cider vinegar helps draw collagen and minerals out of the bones, so you end up with a broth that gels beautifully when chilled, a sign you did everything right. The lineup of carrots, celery, onion, garlic, bay leaves, and peppercorns keeps things clean and classic, with no hidden spice blends that could sneak in unwanted ingredients. For anyone avoiding turmeric — whether for sensitivity, medication interactions, or personal preference — store-bought broths and powdered seasoning packets can be a real minefield, since that golden spice shows up in all kinds of unexpected places. Making it yourself means you know exactly what went into the pot. Use it as a base for soups, sip it straight from a mug, or freeze it in portions to have on hand whenever you need a flavor boost.
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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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