Beef Stock

First, this broth turned out wonderful! It is rich and tastes almost like french onion soup.

Here’s what I did:

I found an online recipe for broth by Emeril Lagasse, and used it as a guideline.

Chopped up some veggies


Roasted stock bones (in freezer section at my market) and veggies


Pressure cook for 120 minutes


Pour through colander into a bowl


Cover bowl with aluminum foil and let it sit in fridge overnight so fat would rise and solidify.

Next day, skim off fat, pour broth in freezable containers (16oz.) and freeze.


Beef Stock Recipe

Beef Stock Recipe


  • 2 lbs. (or more if desired) marrow bones, cut for soup/stew
  • 1 onion
  • 1 1/2 cups celery (you can include celery leaves)
  • 1 cup carrot
  • 1 cup Cream Sherry
  • 2 tsp chopped garlic
  • 3 bay leaves
  • Kosher salt
  • pepper
  • thyme
  • dash of soy sauce
  • dash of worcestershire sauce
  • dash of balsamic vinegar
  • water


  1. Roast bones in a roasting pan in 400°F oven for 1 hour
  2. Remove roasting pan from oven, add onion, celery carrot. Return roasting pan to oven for 30 more minutes
  3. Use the sherry to deglaze the bottom of the roasting pan
  4. Add contents of roasting pan to pressure cooker
  5. Add all remaining ingredients to pressure cooker, adding enough water to fill the pressure cooker no more than 2/3 full
  6. Cook on high pressure for 120 minutes (I used the Meat/Stew setting on my PC)
  7. Release pressure using quick release method
  8. Place colander over a bowl and pour contents of pressure cooker pot through strainer, straining out bones and solids.
  9. Loosely cover bowl and store in fridge overnight
  10. On the following day skim any solidified fat off the top of the broth
  11. Pour stock into containers for storage/freezing

One-Pot Spaghetti in the Pressure Cooker

Yes!  You can!  (but do you want to?)  Honestly, you have to be one of us strange people who LOVE our noodles cooked in the sauce.

I did one test cook of spaghetti in the pressure cooker.  It had that yummy flavor of having simmered all day in a pot on a stove.  Thing is: cook time was 5 minutes at pressure!  (that figure is misleading however; I pre-sautéd the meat, onions, and peppers, it takes about 10 to 15 minutes for the pressure cooker to come to temperature,  after 5 minutes cooking at pressure I allowed it to sit for 10 minutes (we call that Normal Pressure Release, or NPR) before doing the Quick Release (QR) of any remaining pressure.


1 lb. ground beef, browned & drained
1/2 onion, sautéd
1 red bell pepper, sautéd
1 jar spaghetti sauce
1 6oz. can tomato paste
1/2 box of thin spaghetti noodles
water – quantity equal to quantity of sauce & paste
dash of red wine
salt, pepper, garlic powder to taste

Here’s the trick to this: the order that you place things in the pressure cooker is critical (to prevent burning), and you do not stir.

1. add beef to pressure cooker
2. add water/wine
3. add noodles (broken in smaller pieces if you desire)
4. add sauce and paste
5. add onion & pepper
6. add spices
7. For electric pressure cooker, cook at high pressure for 1/2 the cook time recommended on your box of noodles (that’s how I got 5 minutes cook time).
8. allow cooker to NPR for 10 to 15 minutes
9. QR – quick release of remaining pressure
10. open lid, stir contents, make sure noodles are cooked to your satisfaction and that the taste is pleasing.
11. If you feel your spaghetti is too watery (mine wasn’t), set pressure cooker to ‘Keep Warm’ and allow sauce to simmer down.

Meat, water, then noodles have been added
Meat, water, then noodles have been added
Thick and delicious
Thick and delicious