Cashew 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 slow-pressure-cooked broth starts with roasted beef bones that develop a gorgeous, caramelized crust in the oven before ever hitting the Instant Pot. That roasting step is the secret weapon — it builds a dark, complex flavor base that makes the finished liquid taste like it simmered on a stovetop all day. Apple cider vinegar helps draw minerals from the bones during the long pressure cook, while carrots, celery, onion, garlic, and fresh thyme round everything out into something that smells absolutely incredible. The entire ingredient list is straightforward whole foods, so there's no need to scan labels or worry about hidden tree nut derivatives sneaking in through a store-bought shortcut. After straining and chilling, you're left with a glossy, golden broth that gels beautifully in the fridge — a sign of all that good stuff extracted from the bones. Use it as a base for soups and stews, sip it warm from a mug, or freeze it in portions to have on hand whenever you need a flavor boost.

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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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