
Rich, deeply savory, and made entirely from wholesome ingredients, this Instant Pot bone broth is the kind of kitchen project that rewards you with something genuinely nourishing. Roasting the beef bones first is the secret weapon here — that 25-minute blast in a hot oven builds a caramelized depth of flavor that you simply can't shortcut. A splash of apple cider vinegar helps draw minerals and collagen out of the bones during the long pressure cook, giving the finished broth that silky, almost gelatinous body that store-bought versions rarely achieve. Carrots, celery, onion, garlic, and a handful of aromatics round everything out into something that smells incredible and tastes even better. For anyone avoiding caffeine, this is a genuinely satisfying warm drink or cooking base — no tea, no coffee, no hidden stimulants, just clean, slow-cooked goodness. The Instant Pot cuts the cook time down dramatically compared to a stovetop simmer, so you get all the slow-food payoff without the all-day commitment. Sip it straight from a mug, use it as a base for soups and sauces, or freeze it in portions to have on hand whenever you need it.
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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.
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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