Artificial Flavors Free Instant Pot Bone Broth
Rich, deeply savory, and built entirely from whole ingredients you can see and name, this bone broth is the kind of thing that makes you wonder why you ever reached for a carton. Every drop of flavor comes from real food — roasted beef bones, garden vegetables, garlic, and a handful of aromatics — with zero mystery additives or lab-created flavor enhancers in sight. The apple cider vinegar does quiet but important work, helping to draw minerals and collagen out of the bones during the long pressure cook, giving you that silky, lip-coating texture that store-bought versions try to fake with additives. Roasting the bones first is the move that takes this from good to genuinely great, coaxing out deep, caramelized flavor before the Instant Pot even turns on. The pressure cooker does the heavy lifting in a fraction of the time a stovetop simmer would take, and the result is a golden, gelatin-rich broth that sets up like jello in the fridge — exactly what you want. Use it as a base for soups and stews, cook your grains in it, or just sip it warm from a mug on a cold afternoon.
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Learn more →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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