Pressure Cooker Beef Stock

• 1 tablespoon olive oil
• 3 pounds beef bones
• 1 yellow onion, finely chopped
• 1 carrot, peeled and thinly sliced
• 1 large leek, washed and thinly sliced
• 5 quarts water
• 6 sprigs fresh thyme
• 2 fresh or 1 dried bay leaf
• 1 teaspoon whole black peppercorns

1. 1. Heat oil in pressure cooker over high heat, with the lid off. Dry bones with paper towels. Add bones to pressure cooker and cook until well-browned, about 10 minutes.
2. 2. Remove bones, add onions, carrots and leeks and cook over medium heat until lightly caramelized, about 10 minutes. Add 1 quart water and bring to a boil while scraping the bottom of the pot, making sure nothing is sticking.
3. 3. Add bones, rest of water, thyme, bay leaf and peppercorns. Seal lid and bring to high pressure (according to manufacturer's instructions). Cook for 40 minutes, adjusting heat as needed to maintain consistent pressure.
4. 4. Quick-release pressure by running tepid water over the lid and sides of the pressure cooker, without allowing water to run into the pressure valve. When pressure is fully released, carefully open lid. Strain stock and degrease.

olive oil, beef bones, yellow onion, carrot, water, thyme, bay leaf, whole black peppercorns

Taken from www.epicurious.com/recipes/member/views/pressure-cooker-beef-stock-51791001 (may not work)