BHA & BHT Free Instant Pot Bone Broth
Rich, deeply savory, and made entirely from whole ingredients you can see and name, this bone broth is the kind of thing that makes you feel good about what's going into your body. Many store-bought broths and bouillon products rely on synthetic preservatives like BHA and BHT to extend shelf life, which makes label-reading a frustrating chore for anyone trying to avoid them. Making it from scratch sidesteps all of that completely — every ingredient here is a recognizable whole food, from the roasted beef bones to the fresh carrots, celery, and garlic. Roasting the bones first is the move that takes this from good to genuinely great, building a caramelized depth that carries through every cup. The apple cider vinegar helps draw minerals out of the bones during the pressure cook, and the long natural pressure release gives the broth time to develop that silky, collagen-rich body you're after. Once chilled and skimmed, what you're left with is a clean, golden broth that's ready to sip straight, use as a cooking base, or freeze in batches for whenever you need it.
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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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