Deep-roasted beef bones give this broth its rich, dark color and savory backbone, while carrots, celery, and onion build a rounded, aromatic base as everything simmers down under pressure. Garlic, bay leaves, peppercorns, and fresh thyme add layers of flavor that come through clearly once the broth is strained silky-smooth. The Instant Pot cuts what's usually an all-day project down to a couple of hours, and a natural pressure release helps coax out every bit of collagen for that signature gelatinous set once chilled. Skimming the solidified fat after refrigeration leaves you with a clean, concentrated sipping broth or soup base you can season to your own taste. It's an easy one to batch and freeze, giving you full control over what goes into it — a great fit for anyone watching their added salt intake.
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Preheat the oven to 425°F (220°C). Arrange the beef bones in a single layer on a rimmed baking sheet and roast for 25–30 minutes, until deeply browned on the surface.
Transfer the roasted bones to the Instant Pot insert. Add the carrots, celery, onion, garlic, bay leaves, peppercorns, salt, and thyme (if using). Pour in the apple cider vinegar and enough cold water to reach just below the max fill line — do not exceed it.
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