Pressure Cooker Bone Broth
A rich, collagen-rich beef bone broth made in a fraction of the time of a traditional overnight simmer. Roasting the bones first builds a deep, complex flavor perfect for sipping or using as a cooking base.
Ingredients
- 4 lbs beef bones (knuckle, marrow, or neck bones)
- 2 tbsp apple cider vinegar
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 yellow onion, quartered
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 4 fresh thyme sprigs
- 8 stems fresh parsley stems
- 2 tsp salt
- 10 cups cold water
Instructions
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1
Preheat oven to 450°F (230°C). Arrange 4 lbs beef bones (knuckle, marrow, or neck bones) in a single layer on a rimmed baking sheet. Roast for 30-40 minutes, turning once halfway, until deeply browned.
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2
Transfer the roasted bones to the pressure cooker. Add 2 tbsp apple cider vinegar and 10 cups cold water to cover the bones (do not exceed the max fill line). Let sit for 10 minutes - the vinegar helps draw minerals from the bones.
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3
Add 2 roughly chopped carrots, 2 roughly chopped celery stalks, 1 quartered yellow onion, 6 smashed garlic cloves, 2 bay leaves, 1 tsp whole black peppercorns, 4 fresh thyme sprigs, and 8 stems fresh parsley stems. Season with 2 tsp salt.
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4
Lock the lid and cook on high pressure for 2 hours (120 minutes). Allow a full natural pressure release (about 20-30 minutes) - do not use the quick release.
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5
Carefully strain the broth through a fine-mesh sieve lined with cheesecloth into a large heatproof bowl or pot. Discard all solids.
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6
Let the broth cool slightly, then refrigerate uncovered for at least 4 hours or overnight. The fat will solidify on the surface. Skim and discard the fat layer.
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7
Reheat portions as needed and season to taste. Store in the refrigerator for up to 5 days or freeze in portions for up to 3 months.