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–+ servings
jar of jelly bone broth with some held above it on a spoon

Pressure Cooker Bone Broth

A magnificent golden silky jelly, packed with deep but subtle flavour. This bone broth is simple, healthy, and can be cooked in a matter of hours. Perfect by itself or enjoyed as the base for any number of other dishes. 
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Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: Beef, Bone broth, Bones, Broth, Pressure cooker, Soup
Servings: 5
Calories: 248kcal

Equipment

  • Pressure cooker
  • Oven

Ingredients

  • 0.8 kg of beef bones (can also substitute with other bones of your choice)
  • 2 celery stalks chopped
  • 1 carrot chopped
  • 1 onion chopped
  • 6 garlic cloves peeled and squashed
  • 2 tbsp olive oil
  • 1 handful of thyme
  • 1 handful of rosemary
  • 1 handful of parsley
  • 3-4 bay leaves
  • 1/2 tbsp peppercorns
  • 2 l water never any higher than 2/3 of pot
  • 2 tbsp apple cider vinegar
  • 1/2 tbsp salt

Instructions

  • Spread the bones on a tray, and roast in the oven at 200 degrees Celsius, for 20 minutes.
    close up of roasted beef bones on an oven tray
  • Add the celery, carrot, onion, and garlic into the pressure cooker with the olive oil. Sauté on low heat, stirring, until the onion begins to soften and becomes transparent.
    broth ingredients on a chopping board including onions garlic celery carrots garlic rosemary thyme parsley peppercorns bay leaves and salt
  • Stir the thyme, rosemary, parsley, bay leaves and peppercorns into the pot. Raise the heat to medium and sauté for a further 2-3 minutes, stirring.
  • Add in the bones, vinegar, and salt, and pour in enough water to just cover the bones. Note that if you're scaling this recipe up, your liquid level should be no higher than 2/3 of the pot.
    close up of bones and herbs in broth in pot with wooden spoon
  • Seal the pressure cooker, raise the heat to high to seal, and then return it to low heat to cook for 3 hours.
  • Remove the pot from the heat, and allow it to cool for half an hour before depressurising. If your pressure cooker allows it, step down through the pressure settings rather than immediately opening the steam valve. This broth will be very hot, and may blast out of the pressure valve if depressurised too soon.
  • Once it has cooled enough to handle, strain the broth through a colander to remove the large chunks of veggies, bones, and meat. Consider picking off and keeping the meat - it can make a great pasta filling or be quickly thrown into a stir-fry.
    shredded beef from pressure cooked bones on a plate with bones in background
  • Pour the broth through a straining cloth to remove finer impurities, and transfer to containers/bowls to cool. Once cool enough to refrigerate, cover and leave in the fridge overnight; this will cause the fat to solidify on the surface and make it much easier to remove from the broth.
  • Once the broth has completely cooled, use a slotted spoon or similar to remove the fat solids from the surface. You may choose to keep this as a cooking fat, otherwise discard.
  • Transfer to storage containers until ready to use. It can be portioned and frozen, and when eaten either used as is or diluted with water to stretch further. For an ideal, warming, pairing, check out our four cheese fagottini recipe!
    fagottini pasta in beef bone broth in a bowl

Nutrition

Calories: 248kcal | Carbohydrates: 6.5g | Protein: 17.6g | Fat: 16.9g | Saturated Fat: 5.1g | Cholesterol: 46.2mg | Sodium: 937.6mg | Potassium: 156mg | Fiber: 1.8g | Sugar: 1.7g | Calcium: 51mg | Iron: 3.1mg
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