Xanthan Gum Free Pressure Cooker Bone Broth
Rich, deeply savory, and built entirely from whole ingredients, this pressure cooker bone broth is the kind of kitchen project that pays dividends all week long. Roasting the beef bones first at high heat coaxes out a gorgeous, caramelized depth that you simply cannot get from skipping that step — it's what separates a truly complex broth from a pale, flat one. Apple cider vinegar goes in before the cook to help draw collagen and minerals out of the bones, and after two hours under pressure, the result is a silky, golden liquid that gels beautifully once chilled. For anyone navigating thickener sensitivities, this broth is a genuine win: every drop of body and richness comes naturally from the bones themselves, with zero additives, stabilizers, or fillers anywhere in the pot. Carrots, celery, onion, garlic, bay leaves, and peppercorns round out the flavor without muddying it, keeping things clean and aromatic. Skim the fat once it solidifies on top, and you're left with a pure, nourishing broth that works as a sipping stock, a soup base, or a braising liquid. It's the kind of thing you'll want to keep stocked in your fridge at all times.
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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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