Low Sugar Instant Pot Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.5

(9)

Rich, deeply savory, and built entirely from real whole ingredients, this bone broth is the kind of thing that makes your kitchen smell incredible for hours. The bones get roasted first at high heat until they're beautifully browned, which unlocks a depth of flavor you simply can't get from a carton off the shelf. A splash of apple cider vinegar helps draw minerals and collagen from the bones, while carrots, celery, onion, garlic, and fresh thyme round everything out into something genuinely nourishing. The Instant Pot does the heavy lifting here, compressing what would normally be an all-day simmer into a manageable pressure cook — no babysitting required. Every single ingredient in this recipe is naturally free of added sugar, so there's no label-reading stress, no hidden sweeteners, and no surprises. Once it's chilled and you skim that fat cap off the top, you're left with a clean, golden broth that's ready to sip straight from a mug or use as the base for soups, grains, and sauces. It's the kind of foundational recipe that quietly makes everything else you cook taste better.

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Ingredients

8 servings

3 lb beef bones (knuckles, marrow bones, or a mix), cut into 2–3-inch pieces
2 tbsp apple cider vinegar
2 medium carrots, roughly chopped
3 stalks celery, roughly chopped
1 medium yellow onion, quartered
6 cloves garlic, smashed
2 bay leaves
1 tsp whole black peppercorns
1 tsp salt
8 cups cold water, or enough to reach the instant pot's max fill line
2 sprigs fresh thyme (optional)

Instructions

1
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.
2
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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