Walnut 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 beef bones at high heat before they ever hit the pot is the secret move here — it builds that dark, complex flavor that makes the finished broth taste like it simmered on a stovetop for two days. The apple cider vinegar helps draw minerals and gelatin out of the bones, so when the broth chills and turns to jelly in the fridge, you know you've done something right. Aromatics like carrot, celery, onion, garlic, and bay leaves round everything out without overwhelming the beefy backbone of the broth. Store-bought versions often include flavor additives or seasoning blends that can hide unexpected ingredients, so making your own from scratch means you know exactly what's in every cup. Use it as a sipping broth, a base for soups and stews, or a flavor-boosting liquid for grains and sauces — the possibilities are genuinely endless.

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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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