Ingredients

The following ingredients have 12 Servings
  • 2 lbs beef bones
  • 4 quarts water
  • 1 onion
  • 2 heads garlic
  • 3 celery stalks
  • 2 carrots
  • 2 tsp kosher salt
  • 1 tsp pepper

Instruction

  • Add all of the ingredients to the pressure cooker. Apply and lock the lid. Place on the stove on medium high heat until the cooker pressurizes.
  • Reduce the heat to medium low and allow to pressure cook for 2 hours.
  • Turn the burner off and allow the cooker to come to room pressure via natural release.
  • Remove the lid and pour off the clear liquid at the top or dip it out with a ladle. Do not disturb the contents in the bottom of the cooker as this will make your broth cloudy.
  • You can strain the broth through cheese cloth or a fine strainer to remove any debris you may find (it won't hurt you, it just looks less appetizing). If you do not want fat in your broth, allow it to cool in the fridge and then remove the fat that accumulates at the top with a spoon once it is completely cool.