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Pressure Cooker Beef Stock Recipe

Name: Pressure Cooker Beef Stock Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8
Ingredients: 5 pounds (2.25kg) beef bones (see note); Vegetable oil, for drizzling; 1 (8-ounce; 225g) yellow onion, roughly diced; 1 medium (4-ounce; 115g) carrot, roughly diced; 1 large (3-ounce; 85g) celery rib, roughly diced; Boiling water, for deglazing; 2 medium cloves garlic; 2 sprigs thyme; 1 sprig flat-leaf parsley; 2 tablespoons tomato paste

Prep Time

15m

Cook Time

Total Time

4h 15m

This pressure cooker beef stock recipe creates a rich, flavorful base for soups, stews, and sauces. By using beef bones and a few simple ingredients, you can easily make your own stock at home in a fraction of the time it takes using traditional methods. Perfect for enhancing your favorite recipes.

Recipe Options

Ingredients

Servings: 8

Scale:

Scale

0.25

0.5

5 pounds (2.25kg) beef bones (see note)

Vegetable oil, for drizzling

1 (8-ounce; 225g) yellow onion, roughly diced

1 medium (4-ounce; 115g) carrot, roughly diced

1 large (3-ounce; 85g) celery rib, roughly diced

Boiling water, for deglazing

2 medium cloves garlic

1 sprig flat-leaf parsley

2 tablespoons tomato paste

Preheat oven to 400°F (200°C) with rack set in middle position. Lightly coat all the bones with oil and arrange in an even layer on a rimmed baking sheet or in a roasting pan. Roast, turning bones once or twice, until beginning to turn golden-brown, about 30 minutes.

Meanwhile, lightly toss onion, carrot, and celery in oil. When step 1 is complete, scatter all over and around bones and continue roasting until bones and vegetables are nicely browned, about 30 minutes longer. Be careful not to let anything scorch.

Transfer beef bones and roasted vegetables to a pressure cooker. Pour off and discard (or save) any accumulated fat from the roasting pan. Pour a thin layer of boiling water into roasting pan and scrape up any browned bits. Pour pan juices into pressure cooker.

Add garlic, thyme, parsley, and tomato paste to pressure cooker. Add enough cold water to bring level to the cooker's max-fill line; do not let water exceed the max-fill line, even if some solids are not submerged.

Close pressure cooker, bring to high pressure, and cook for 2 hours 30 minutes. Allow cooker to depressurize naturally. Open cooker and strain stock through a fine-mesh strainer (discard solids, though if there's a shank in there, be sure to eat it).

Skim the stock by either carefully ladling off the top layer of fat while stock is still hot, or, for greater ease, refrigerate stock until well chilled, then remove the solid cap of fat that rises to the top.

Portion stock into storage containers or zipper-lock bags (if it's been chilled, reheat it to a liquid state first), then freeze or refrigerate until ready to use.

Pressure Cooker Beef Stock Recipe

Ingredients

Steps

Nutrition Facts

Pressure Cooker Beef Stock Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts