Breastfeeding Friendly Instant Pot Bone Broth
Rich, slow-cooked bone broth is one of the most nourishing things you can make for yourself during the postpartum period, and the Instant Pot makes it genuinely achievable even on the most exhausted days. Roasting the beef bones first is the secret to a deeply savory, golden broth — that caramelized surface translates directly into flavor that a quick stovetop version just can't match. The apple cider vinegar does quiet but important work here, helping to draw minerals and collagen out of the bones during the long pressure cook, so every cup is as nutrient-dense as possible. Carrots, celery, onion, and garlic round out the base with a gentle sweetness and aromatic depth that makes this broth satisfying to sip straight from a mug or use as a base for soups and grains. Nursing parents often find themselves needing easy, warming foods that support hydration and recovery without requiring a lot of effort to prepare — this recipe delivers exactly that. Once chilled, the fat skims off cleanly, leaving a clear, clean broth you can portion into containers and reach for all week long.
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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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