Pressure Cooker Beef Stock Recipe

Use at least a 6-quart cooker for this recipe.

Combine all ingredients in pressure cooker. Lock lid and bring to full pressure over high heat.

Reduce heat to maintain pressure and cook for 35 minutes. Quick-release pressure. Remove lid.

Strain stock into a large bowl or pot. Discard beef bones, vegetables, and seasonings. Chill stock and then skim off accumulated fat. Store, covered, in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use in any recipe calling for beef bouillon, broth, or stock.