Almond Free Instant Pot Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.5

(9)

Rich, deeply savory bone broth is one of those kitchen staples that makes everything it touches taste better — from soups and stews to simple sipping on a cold afternoon. The secret to the flavor here starts in the oven, where the bones roast at high heat until they're beautifully browned, building that complex, meaty depth before they ever hit the pot. A splash of apple cider vinegar helps draw minerals and collagen from the bones during the pressure cook, while carrots, celery, onion, garlic, and a handful of aromatics round out the broth with a gentle, savory sweetness. The Instant Pot does the heavy lifting, cutting down what would traditionally be an all-day simmer into a manageable hands-off cook. Every single ingredient in this recipe is straightforward and naturally free of tree nuts, so there's no label-scanning or substitution stress involved — just clean, wholesome broth you made yourself. Once chilled and skimmed, you'll have a glossy, gelatin-rich liquid that's ready to freeze in batches or use all week long.

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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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