Pressure Cooker Beef Broth Recipe

Name: Pressure Cooker Beef Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs beef bones with marrow; 1 1/2 lbs oxtails; 1 onion; 2 celery ribs; 2 carrots; 4 garlic cloves; 1 teaspoon peppercorn; 1 bay leaf; 1 teaspoon kosher salt; 2 quarts water

Servings: persons

1
coat bones and oxtails with a bit of canola oil and salt.
2
get cooker hot, put bones and tails in, do not crowd, brown, do in batches if needed.
3
put meat, veggies, seasoning in pot, water to fill line, bring to boil uncovered, skim off foam/scum.
4
fit and lock lid, bring to full pressure, adjust heat so jiggler barely jiggles.
5
set timer for 45 minutes once full pressure is achieved.
6
after 45 minutes let cool until pressure subsides naturally, open lid carefully, it will still be hot.
7
strain through colander into a big pot, strain again through cheese cloth.
8
pressure cooking can make food taste a little dull, to brighten the flavor add a little lemon juice or sherry.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/2 lbs beef bones with marrow, 1 1/2 lbs oxtails, 1 onion, 2 celery ribs, and more.

Yes, Pressure Cooker Beef Broth falls under the Soups & Stews 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.

Pressure Cooker Beef Broth

How did you like this recipe?

Frequently Asked Questions