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Pressure Cooker Beef Stock

Rated as 3.67 out of 5 Stars

"This recipe makes a great-tasting medium-darkness beef broth classic."
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2 h 10 m servings 19
Original recipe yields 14 servings (7 pint jars)


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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place beef bones on large baking sheet; bake for 15 minutes. Add onion halves to baking sheet; bake 45 minutes more.
  3. Place roasted bones and onion in a pressure cooker with carrot, celery, parsley, garlic, salt, peppercorns, thyme, and bay leaves. Pour water up to the 6-quart mark inside pressure cooker; cover with lid and cook according to manufacturer's instructions, about 1 hour. Remove from heat; open pressure cooker carefully.


  • Cook's Note:
  • If you do not have a pressure cooker you may boil the stock for 6 to 8 hours covered for similar results.

Nutrition Facts

Per Serving: 19 calories; 0.1 4.2 0.6 0 542 Full nutrition

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Read all reviews 3
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I haven't made this recipe, but the flaw I believe is in using a pressure cooker to speed up time. The best beef bone stock I have made was with 4 marrow bones simmering in a Crock pot for 4 day...

I followed the ingredients and directions exactly and even used 1 pound 8 oz. of beef bones. The results were watered down "where's the beef" stock. To no fault of the submitter there probably w...

The one way I altered this recipe was that I cooked the bones until they were brown and the onions which for around 90 minutes and then I deglazed the pan . Yes it was brown and burnt but I fig...