Yeast 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 taste better — from soups and stews to simple sipping straight from a mug. This version starts with a hot oven to roast the bones until they're deeply browned, which builds a flavor foundation that no store-bought carton can match. The pressure cooker then does the heavy lifting, coaxing out collagen and minerals in a fraction of the time a stovetop simmer would take. Carrots, celery, onion, garlic, and a splash of apple cider vinegar round out the pot, drawing even more goodness from the bones without any complicated steps. For anyone navigating a yeast-free lifestyle, packaged broths and stocks can be a minefield — many contain yeast extract or autolyzed yeast as a flavor booster hiding in plain sight on the label. Every ingredient here is straightforward and whole, so you know exactly what's going into your cup or your pot. When the broth chills and turns to a jiggly, golden gel, that's your sign the collagen extraction worked perfectly. Use it as a base for cooking grains, braising vegetables, or just warming up in a mug on a cold afternoon — it's endlessly versatile and genuinely satisfying to make from scratch.

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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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