Cooking Light Pressure-Cooker Beef Stock - 6-Qt Pre

Name: Cooking Light Pressure-Cooker Beef Stock - 6-Qt Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: OVEN ROASTING; 2 tablespoons tomato paste; 3 lbs meaty beef bones with marrow; 2 1/2 lbs beef shanks (1-inch-thick); 2 celery ribs, diagonally cut into 2-inch pieces; 1 large carrot, peeled and diagonally cut into 2-inch pieces; 1 large onion, peeled and cut into 8 wedges; cooking spray; PRESSURE COOKER; 1 tablespoon black peppercorns; 2 bay leaves; 1/2 bunch fresh flat-leaf parsley; 8 cups cold water

Servings: persons

OVEN ROASTING
2 tablespoons tomato paste
3 lbs meaty beef bones with marrow
2 1/2 lbs beef shanks (1-inch-thick)
2 celery ribs, diagonally cut into 2-inch pieces
1 large carrot, peeled and diagonally cut into 2-inch pieces
1 large onion, peeled and cut into 8 wedges
cooking spray
PRESSURE COOKER
1 tablespoon black peppercorns
2 bay leaves
1/2 bunch fresh flat-leaf parsley
8 cups cold water

1
OVEN ROASTING.
2
Preheat oven to 500 degrees F.
3
Brush tomato paste evenly over bones and shanks. Place bones and shanks in large roasting pan.
4
Add celery, carrot, and onion to roasting pan. Lightly coat with cooking spray.
5
Bake at 500 degrees F for 30 minutes.
6
PRESSURE COOKER.
7
Transfer bone mixture to 6- or 8-quart pressure cooker. Add peppercorns, bay leaves, and parsley. Pour 8 cups COLD water over mixture.
8
Close lid securely, and bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes.
9
Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
10
Remove lid, directing steam away from you. Let stand for 20 minutes.
11
Strain stock through a cheesecloth-lined sieve into a large bowl, pressing solids to release excess moisture. Discard solids.
12
Cover and chill overnight. Skim solidified fat from surface and discard it.
13
Refrigerate for up to 1 week or freeze for up to 3 months.

1595

kcal

Calories

106

Fat

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: OVEN ROASTING, 2 tablespoons tomato paste, 3 lbs meaty beef bones with marrow, 2 1/2 lbs beef shanks (1-inch-thick), and more.

Yes, Cooking Light Pressure-Cooker Beef Stock - 6-Qt Pressure Cooker falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cooking Light Pressure-Cooker Beef Stock - 6-Qt Pressure Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions