Pressure Cooker Beef Stock

Name: Pressure Cooker Beef Stock
Prep time: 15 min
Cook time: 120 min
Total time: 300 min
Yield: 2
Ingredients: 5 pounds Beef bones (knuckle, marrow, or neck bones); 1 tablespoon Vegetable oil; 1 medium (8 oz) Yellow onion, roughly diced; 1 medium (4 oz) Carrot, roughly diced; 1 large (3 oz) Celery rib, roughly diced; 1 cup Water, for deglazing; 2 cloves Garlic cloves; 2 sprigs Fresh thyme sprigs; 1 sprig Fresh flat-leaf parsley sprig; 2 tablespoons Tomato paste; 8 cups Water, for cooking

Recipe GLPR5eba8ccebaaa4e

Sauce & Condiment

300 min

1426 cal

Servings: 2

Instant Pot

Stovetop

SNAP eligible

A rich, deeply flavored beef stock made in a pressure cooker by roasting beef bones until golden, then simmering with aromatic vegetables, garlic, and fresh herbs. The pressurized cooking extracts maximum collagen and creates a silky, gelatinous stock perfect for soups, braises, and sauces. This kitchen staple is dairy-free, gluten-free, and free from most major allergens.

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Ingredients

5 pounds Beef bones (knuckle, marrow, or neck bones)

1 tablespoon Vegetable oil

1 medium (8 oz) Yellow onion, roughly diced

1 medium (4 oz) Carrot, roughly diced

1 large (3 oz) Celery rib, roughly diced

1 cup Water, for deglazing

2 cloves Garlic cloves

2 sprigs Fresh thyme sprigs

1 sprig Fresh flat-leaf parsley sprig

2 tablespoons Tomato paste

8 cups Water, for cooking

Directions

Pat the beef bones dry with paper towels. Set a pressure cooker to the high sauté setting and heat until hot. Add the vegetable oil, then working in batches to avoid crowding, brown the bones on all sides until deeply caramelized, about 10–12 minutes total. Transfer the browned bones to a plate.
Add the diced onion, carrot, and celery to the same pot and sauté until the vegetables begin to soften and caramelize, approximately 4–5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 1 minute to combine and deepen the flavor.
Pour in the 1 cup of water to deglaze the pot, scraping the bottom with a wooden spoon to release all caramelized bits and flavor.
Return the browned bones to the pot. Add the 8 cups of fresh water, garlic cloves, thyme sprigs, and parsley sprig. Stir well to combine.
Seal the pressure cooker and set it to high pressure for 90 minutes. Allow the cooker to reach full pressure naturally (do not use quick-release), then maintain pressure for the full 90-minute cooking time.
After cooking is complete, allow the pressure to release naturally for 15–20 minutes, then carefully release any remaining pressure using the quick-release valve.
Remove the lid and strain the stock through a fine-mesh sieve or colander lined with cheesecloth into a large bowl or container, discarding the solids. Skim any fat from the surface if desired, or refrigerate overnight so the fat solidifies and can be easily lifted away.
Use the stock immediately in your favorite recipe, or store in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months.

Comments

Grocery List Plus Editorial Staff4.75

All ingredients are standard pantry and produce staples found at any Charlotte grocer—Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger all carry beef bones, aromatics, and herbs year-round. The stated 300 minutes is misleading; actual hands-on time is maybe 20 minutes of prep and browning, with the pressure cooker doing the work, making this genuinely practical for a weeknight despite the long total. At $8–12 for bones that yield 2 quarts, cost per serving lands around $2–3, which is cheaper than boxed stock and rewards you with rich, usable homemade broth. The main caveat is that this yields a large volume of stock meant for freezing and future meals—not a single supper—so it's an investment in the pantry rather than a quick dinner, and households without freezer space should plan accordingly.