Chicken Free Instant Pot Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.5

(9)

Rich, deeply savory, and built entirely from beef bones and garden vegetables, this is the kind of broth that makes everything it touches taste better. Roasting the bones first at high heat is the secret weapon here — that step coaxes out a dark, caramelized depth that you simply can't get from a carton on the grocery shelf. Apple cider vinegar goes into the pot before pressure cooking, helping to draw minerals and collagen out of the bones so the finished broth is silky and genuinely nourishing. The Instant Pot does the heavy lifting, compressing what would traditionally be an all-day simmer into a couple of hours under pressure, with a slow natural release to keep the flavor full and rounded. After straining and chilling overnight, you'll lift off a clean fat cap and be left with a glossy, amber broth that gels beautifully — a sign you've done everything right. It's completely free of poultry in any form, so there's no need to scrutinize labels or worry about shared-pot cross-contact the way you might with store-bought stocks that blend multiple proteins. Use it as a base for soups and braises, sip it warm from a mug, or freeze it in portions to have on hand whenever a recipe calls for something that actually tastes like it was made from scratch.

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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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