Brazil Nut Free Instant Pot Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.5

(9)

Rich, deeply savory, and packed with collagen, this pressure-cooker bone broth is the kind of kitchen staple that makes everything else taste better — from soups and stews to simple rice or a warming mug on a cold afternoon. The process starts with roasting the beef bones at high heat until they're beautifully browned, which builds that dark, complex flavor you just can't get from a carton. Apple cider vinegar goes in with the water to help draw minerals out of the bones during the long pressure cook, while carrots, celery, onion, garlic, and bay leaves round out the broth with a gentle, aromatic backbone. The Instant Pot does the heavy lifting here, compressing what would traditionally be an all-day simmer into a couple of hours without sacrificing depth or body. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination anxiety to worry about — just clean, wholesome broth made entirely from scratch. Once chilled, the fat rises to the top and lifts right off, leaving you with a glossy, golden liquid that gels beautifully and stores well in the fridge or freezer. It's one of those foundational recipes that quietly elevates your whole week of cooking.

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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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