Whole 30 Pressure Cooker Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.7

(19)

Rich, deeply savory, and built entirely from whole ingredients, this bone broth is the kind of kitchen project that pays dividends all week long. Roasting the beef bones first at high heat is the secret move here — it drives out deep, caramelized flavor that a raw-bone broth simply can't match. The apple cider vinegar helps draw collagen and minerals out of the bones during the long pressure cook, so you end up with a broth that gels beautifully when chilled — a sign you did everything right. Carrots, celery, onion, garlic, and a handful of fresh parsley round out the flavor without any fillers, additives, or off-plan ingredients to worry about. Store-bought versions often sneak in yeast extract, sugar, or natural flavors that make label-reading a chore, so making your own puts you fully in control. Use it as a warming sip straight from a mug, as the base for soups and braises, or anywhere a recipe calls for stock — it elevates everything it touches.

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!