Spicy Pepper Beef Stock

(Total Time: 40 MIN| Serves: 6)


2 lbs beef bones

3 chili peppers, whole

4 garlic cloves, whole

¼ cup celery stalk, chopped

¼ cup celery leaves, chopped

¼ cup onions, chopped

3 tbsp red wine vinegar


1 tsp salt

2 tsp chili pepper

½ tsp red pepper flakes


Place the bones in the pot and pour in enough water to cover. Add vegetables and drizzle with red wine vinegar. Season with salt, chili pepper, and pepper flakes.
Stir well and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 35 minutes on high pressure.
When done, release the pressure naturally and open the lid. Stir well again and strain the liquid.
Chill for a while and refrigerate.
Per Serving (Calories 17 | Total Fats: 0.4g | Net Carbs: 0.8g | Protein: 2g |Fiber: 0.3g)