Pressure Cooker Bone Broth Recipe

I gotta say, once I mixed up those beef bones, veggies and apple cider vinegar in my pressure cooker, I realized I had stumbled on the ultimate comfort broth that not only tastes amazing but feels like a big warm hug on a rough day.

I love making Pressure Cooker Bone Broth coz its loaded with important nutrients from beef bones, apple cider vinegar, and fresh veggies like onion, carrots, celery and garlic. I think its collagen is great for digestion and immune support and adds essential vitamins too.

Ingredients

• Beef bones provide protein and collagen for strength, flavor and nourishing goodness.
• Apple cider vinegar adds tangy brightness and helps extract vital nutrients.
• Onion brings natural sweetness and depth, infusing the broth with rich aroma.
• Carrots add a mild sweetness and essential vitamins to the hearty broth recipe.
• Celery offers subtle earthy notes and extra fiber for a balanced health boost.
• Garlic lends pungent flavor and natural goodness, rounding out the broth taste.
• Bay leaves impart soft herbal hints that enhance the overall broth complexity.

Ingredient Quantities

• 2-3 lbs beef bones (preferably marrow and knuckle bones)
• 12 cups water (or enough to cover the bones in your pressure cooker)
• 3 tablespoons apple cider vinegar
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 2 bay leaves
• 1-2 sprigs fresh thyme (optional)
• Salt and black pepper, to taste
• A handful of fresh parsley (optional)

How to Make this

1. Put the beef bones in your pressure cooker and pour in the water until the bones are fully covered.

2. Stir in 3 tablespoons of apple cider vinegar and let it sit for about 20-30 minutes to help draw out all the nutrients.

3. Add the quartered onion, roughly chopped carrots, celery, and smashed garlic cloves to the cooker.

4. Toss in the 2 bay leaves and if you’re using them, add the fresh thyme sprigs too.

5. Cover the cooker properly and bring it up to high pressure, then let it cook for roughly 2 hours.

6. After cooking, let the pressure come down naturally before opening the cooker.

7. Remove the larger bones and veggies carefully with a slotted spoon.

8. Strain the broth into another large container to get rid of any remaining bits.

9. Season with salt and pepper to taste, making sure to give it a good stir.

10. If you want, add a handful of fresh parsley for a burst of freshness before serving.

Equipment Needed

1. Pressure cooker
2. Cutting board and knife
3. Measuring spoons and cups
4. Slotted spoon
5. Fine mesh strainer
6. Large heatproof container

FAQ

• Q: How long should I pressure cook my bone broth?
  A: You really want to pressure cook it on high for about 2 hours, but if you got the time, simmering it a bit longer can help bring more flavor.
• Q: Why is apple cider vinegar used in the recipe?
  A: The apple cider vinegar helps extract all those nutrients from the bones, kinda making your broth extra healthy.
• Q: Can I substitute or leave out any of the vegetables?
  A: Sure, if you dont have carrots or celery on hand, you can swap them for other veggies, but they do add a nice flavor so it’s worth using them if you can.
• Q: Do I need to use fresh herbs like thyme and parsley?
  A: Not at all, these herbs are mostly optional. If youre not a fan or dont have them, the broth will still taste great.
• Q: How do I know when it’s done and ready to strain?
  A: When the pressure cooker pops its pressure naturally and the broth smells rich and meaty, its ready to strain. Just be careful, it’s super hot!

Pressure Cooker Bone Broth Recipe Substitutions and Variations

• Instead of beef bones you can try using chicken carcasses or a mix of pork bones. They still give a rich flavor
• If you dont have apple cider vinegar, white wine vinegar or even a bit of lemon juice works pretty well. Just be careful with the amount
• If you dont have carrots on hand, parsnips or even turnips can be a good substitute for a slightly different sweetness
• Instead of celery, you might try fennel fronds or simply increase the onion and garlic for that aromatic kick

Pro Tips

1. One thing u might wanna try is roasting the bones in the oven for about 20 minutes at 400°F before you put them in the pressure cooker. It gives the broth a richer flavor that you just cant get otherwise.

2. Make sure you let the apple cider vinegar sit with the bones for the full 20-30 minutes. Trust me, this step helps extract all the good nutrients from the bones.

3. Don’t toss out the veggies too quickly after cooking. Leaving some of them a bit longer in the broth or even mashing a few can intensify the overall flavor. Even if they get a bit mushy that’s ok.

4. Let the pressure drop naturally after cooking instead of rushing it. Doing so stops the broth from getting that burnt taste and keeps all the nice flavors intact.