Wheat 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 — 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. That step alone sets this broth apart from anything you'd pull off a grocery shelf. A splash of apple cider vinegar helps draw collagen and minerals out of the bones during the pressure cook, so you end up with a broth that gels beautifully when chilled — a sign you've done everything right. The pressure cooker does the heavy lifting here, coaxing out in two hours what a stovetop simmer would take all day to achieve. Every ingredient in this recipe is naturally free of wheat and gluten-containing grains, so there's no label-reading anxiety and no need to swap a thing. Make a big batch, portion it into containers, and you'll have a nourishing, clean base ready to go all week long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!