Pressure Cooker Beef Bone Broth
In short: A rich, gelatinous beef broth from roasted bones, onion, carrot and herbs, with only 90 minutes under pressure instead of a whole day. It takes about 2 h 55 min in total and makes 8 servings.
- Prep
- 15 min
- Cook
- 2 h 40 min
- Total
- 2 h 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 40 kcal
Bone broth is stock simmered long enough to pull gelatin and flavor from the bones, and a pressure cooker does it in 90 minutes under pressure instead of a whole day. Roasting the bones first deepens the color and taste. The result is a rich, savory broth that sets to a jelly in the fridge. Sip it from a mug, use it as a soup base or add it to sauces, braises and gravy. A mix of meaty and marrow bones gives the best flavor and body.
Instructions
- Heat the oven to 220°C (425°F). Put the bones on a rimmed baking sheet, rub them with the tomato paste and roast for 30 to 40 minutes, turning once, until deeply browned.
- Add the onions to the baking sheet for the last 15 minutes of roasting, so they brown too.
- Move the bones and onions to the pressure cooker pot. Pour a little hot water onto the baking sheet, scrape up the browned bits and add them to the pot.
- Add the carrots, celery, garlic, bay leaves, peppercorns and vinegar. Pour in water to cover the bones, without going past the maximum fill line of your cooker.
- Lock the lid, seal the vent and cook at high pressure for 90 minutes. Let the pressure release naturally for 20 minutes, then release the rest carefully.
- Strain the broth through a fine sieve into a large bowl. Discard the bones and vegetables, or pick off any meat for soup. Season with the salt.
- Cool, then refrigerate overnight and lift off the solid fat from the top. The broth should wobble like jelly. Store in jars or containers.
Tips
- Do not worry if the broth does not gel. It depends on the bones, and knuckles, joints and oxtail give the most gelatin. Use a little less water for a stronger set.
- No pressure cooker? Simmer the roasted bones in a covered pot over the lowest heat for 12 to 24 hours, or in a slow cooker on low for 18 to 24 hours.
Questions and answers
How long does beef bone broth keep?
It keeps for 5 days in the fridge and 6 months in the freezer. Freeze it in portions, leaving a little space at the top of the jar for expansion.
Is bone broth different from beef stock?
Bone broth is cooked longer, so it has more gelatin and body. In the kitchen you can use it exactly as you would use stock.
Can I reuse the bones for a second batch?
Yes, once. The second batch is lighter, but it makes a good broth for soups. Do not reuse the bones more than once.
How long does it take to make Pressure Cooker Beef Bone Broth?
About 2 h 55 min in total: 15 min of preparation and 2 h 40 min of cooking.
How many calories are in Pressure Cooker Beef Bone Broth?
About 40 kcal per serving, with 6 g of protein, 1 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 40 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 1 g |
| Fat | 1 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 370 mg |
Estimated values, calculated from the ingredients.
