Actually Easy Pressure Cooker Beef Stock

Your Recipe of the Day No Images? Click here Pressure Cooker Beef Stock Classic beef stock takes ages to make—often the simmering stage alone lasts 12 hours. That's made it an unlikely project for most home cooks. But thanks to the pressure cooker, beef stock can be made in a fraction of the time, without sacrificing quality. The result is a deeply flavorful and gelatin-rich stock that will make amazing sauces, braises, stews, and soups. This recipe makes a brown beef stock, meaning the bones and vegetables are roasted first for deeper flavor and color. Read More → The Kitchen Essential Pressure Cooker Using a pressure cooker like the Instant Pot raises the cooking temperature above water's boiling point, melting gelatin and extracting flavor faster than traditional simmering methods. Shop Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe