Chestnut Free Instant Pot Bone Broth
Rich, deeply savory, and built entirely from beef bones and garden vegetables, this Instant Pot bone broth is the kind of foundational recipe that makes everything else you cook taste better. The bones get roasted first at high heat until they're beautifully browned, which coaxes out a depth of flavor you simply can't shortcut. Apple cider vinegar goes in with the water to help draw minerals and collagen from the bones during the long pressure cook, resulting in a broth that turns silky and almost gelatinous once chilled — a sign you've done everything right. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients, and every component is straightforward enough that there's no guesswork about what's actually in your bowl. Aromatics like carrots, celery, onion, garlic, and bay leaves round out the flavor without any hidden surprises. The Instant Pot cuts the cook time down dramatically compared to a stovetop simmer, so you get a deeply developed broth without babysitting a pot all day. Use it as a base for soups and stews, sip it warm from a mug, or freeze it in portions so you always have something nourishing on hand.
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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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