There’s nothing quite like a steaming mug of homemade bone broth. It’s a hug in a cup, packed with flavor and nourishing goodness. Forget simmering for days—this recipe harnesses the power of your pressure cooker to deliver a rich, spicy, and deeply savory beef bone broth in under an hour. The added chili and red pepper flakes give it a delightful kick that will warm you from the inside out. Perfect for sipping on its own, as a base for soups, or for adding incredible depth to your favorite recipes.

Ingredients

• (Total Time: 40 MIN| Serves: 6)
• 2 lbs / 900g beef bones
• 3 whole chili peppers
• 4 whole garlic cloves
• ¼ cup / 30g chopped celery stalk
• ¼ cup / 10g chopped celery leaves
• ¼ cup / 40g chopped onions
• 3 tbsp / 45ml red wine vinegar
• 1 tsp / 6g salt
• 2 tsp / 4g chili powder
• ½ tsp / 1g red pepper flakes
• Water to cover

Instructions

1. Directions
2. Combine : Place the beef bones in your pressure cooker pot. Add the whole chili peppers, garlic cloves, chopped celery stalk, celery leaves, and onions. Pour in enough water to cover all the , then drizzle with red wine vinegar. Season with salt, chili powder, and red pepper flakes.
3. Pressure Cook: Stir everything well to combine. Secure the lid, set the steam release handle to the “Sealing” position, and select the “Manual” or “Pressure Cook” function. Set the timer for 35 minutes on high pressure.
4. Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally. Carefully open the lid away from your face once the pressure is fully released.
5. Strain and Store: Stir the broth one last time, then carefully strain the liquid through a fine-mesh sieve into a large bowl or container, discarding the solids. Allow the broth to cool before refrigerating.

Nutritional Information

• Per Serving
• Calories: 17
• Total Fat: 0.4g
• Net Carbs: 0.8g
• Protein: 2g
• Fiber: 0.3g

Pro Tips

• Pro-Tips for the Best Bone Broth
• For a deeper, richer flavor, roast the beef bones on a baking sheet at 400°F / 200°C for 20-30 minutes until browned before adding them to the pressure cooker.
• Apple cider vinegar is an excellent substitute for red wine vinegar and also helps extract valuable minerals from the bones.
• Once chilled in the refrigerator, a layer of fat may solidify on top. You can easily skim this off and discard it (or save it for cooking) for a leaner broth.
• Freeze leftover broth in ice cube trays for perfectly portioned amounts to add a flavor boost to sauces, grains, or sautés.

FAQ

Q: How can I make my bone broth taste richer
A: For a deeper, richer flavor, roast the beef bones on a baking sheet at 400°F (200°C) for 20-30 minutes until they are well-browned before adding them to your pressure cooker.

Q: Can I make this bone broth without a pressure cooker
A: Yes, but it will take much longer. To make this on the stovetop, simmer the ingredients in a large pot for at least 8-12 hours. The pressure cooker method is specifically designed to extract flavor and nutrients in under an hour.

Q: What can I use instead of red wine vinegar
A: Apple cider vinegar is an excellent substitute for red wine vinegar. The acidity in either vinegar helps to extract valuable minerals and collagen from the bones during the cooking process.

Q: How long does homemade spicy bone broth last
A: You can store the broth in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 6 months. Freezing it in ice cube trays provides convenient, single-serving portions for future recipes.