Pressure Cooker Beef Stock recipe

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Ingredients

1 pound beef bones, or more as desired
1 large sweet onion, unpeeled and cut in half
4 large carrots, cut into 4-inch pieces
4 ribs celery, cut into 4-inch pieces
1 bunch flat-leaf parsley
4 cloves garlic, halved
1 tablespoon salt
1 teaspoon whole black peppercorns
1 teaspoon dried thyme
2 bay leaves
6 quarts water, or as needed

Nutrition Info

19.1 calories
carbohydrate: 4.2 g
cholesterol: : -
fat: 0.1 g
fiber: 1.2 g
protein: 0.6 g
saturatedFat: : -
servingSize: -
sodium: 542.4 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Place beef bones on large baking sheet, bake for 15 minutes. Add onion halves to baking sheet, bake 45 minutes more.

  3. Place roasted bones and onion in a pressure cooker with carrot, celery, parsley, garlic, salt, peppercorns, thyme, and bay leaves. Pour water up to the 6-quart mark inside pressure cooker, cover with lid and cook according to manufacturer's instructions, about 1 hour. Remove from heat, open pressure cooker carefully.

Recipe Yield

7 pint jars

Recipe Note

This recipe makes a great-tasting medium-darkness beef broth classic.

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