Pressure cooker beef and chicken bone broth

Name: Pressure cooker beef and chicken bone broth
Total time: 3 h 15 min
Cuisine: British
Ingredients: 1kg beef marrow bones, or knuckle bones; 500g chicken wings; 1 onion, halved, skin on; 2 carrots, roughly chopped; 2 celery sticks, roughly chopped; 2 tbsp cider vinegar; 2 bay leaves; 1 tsp black peppercorns; 15g fresh parsley, stalks are fine; 2.5l water

Rich, golden broth from roasted beef and chicken bones, made in the pressure cooker and unsalted so you can season as you use it.

Time3 hr 15
LevelEasy
Costabout £0.75 a head
Oven220°C (200°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

409kcal
3.6gcarbs
2gof which sugars
21.4gfat
8.8gsaturates
47.7gprotein
1.3gfibre
0.4gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

8 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1 kgbeef marrow bonesor knuckle bones
500 gchicken wings
1onionhalved, skin on
2carrotsroughly chopped
2celery sticksroughly chopped
2 tbspcider vinegar
2bay leaves
1 tspblack peppercorns
15 gfresh parsleystalks are fine
2.5 lwater

Method

1
Heat the oven to 220°C (200°C fan). Spread the bones and wings on a roasting tray and roast for 30 minutes, turning once, until well browned. The browning gives the broth its colour and depth.
30 min
2
Tip the bones and any fat from the tray into the pressure cooker pot. Add a splash of water to the tray, scrape up the brown bits and add them too.
3
Add the onion, carrots, celery, vinegar, bay leaves, peppercorns and parsley. Pour in the water, keeping below the maximum fill line. Do not add salt.
4
Lock the lid and set the valve to sealing. Cook at high pressure for 2 hours. It takes about 20 minutes to come up to pressure first.
120 min
5
Leave the pressure to drop completely on its own (natural release), which can take 20 to 30 minutes. A quick release would make the broth boil up and turn cloudy.
25 min
6
Strain through a fine sieve into a large bowl, pressing the vegetables lightly. Cool, then chill. A layer of fat will set on top, so lift it off or keep it for roasting.
7
Chilled, the broth should set to a soft jelly. Keep it in the fridge for up to 4 days, or freeze in portions. Heat and season to taste to sip, or use it in soups, gravies and risottos. No pressure cooker? Simmer on the lowest heat in a covered pot for 8 to 12 hours, topping up with water.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.