Citric Acid Free Instant Pot Bone Broth
Rich, deeply savory, and packed with collagen, this pressure cooker bone broth is the kind of kitchen staple that makes everything else you cook taste better. The bones are roasted first at high heat until deeply browned, which builds that complex, meaty backbone you just can't get from a shortcut. A splash of apple cider vinegar helps draw minerals from the bones during the long pressure cook, and the aromatics — carrots, celery, onion, garlic, bay leaves, and peppercorns — round out the flavor without any additives or preservatives. For anyone avoiding citric acid, store-bought broths and stocks can be a minefield, since the ingredient hides in many commercial products as a preservative or flavor enhancer. Making it from scratch means you know exactly what went into the pot. The Instant Pot cuts the cook time dramatically compared to a stovetop simmer, and the result is a glossy, golden broth that gels beautifully once chilled. Use it as a base for soups, braise your favorite proteins in it, or just warm a mug of it on a cold afternoon.
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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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