Citrus Free Instant Pot Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.5

(9)

Rich, deeply savory bone broth is one of those kitchen staples that makes everything it touches taste better — from soups and stews to simple sipping straight from a mug. This version starts with roasted beef bones, which develop a gorgeous caramelized crust in the oven before ever hitting the pot, and that step alone is what separates a truly complex broth from a flat, watery one. The Instant Pot does the heavy lifting from there, coaxing out collagen and minerals under pressure in a fraction of the time a stovetop simmer would take. Aromatics like carrots, celery, onion, garlic, bay leaves, and peppercorns build a savory backbone, while a splash of apple cider vinegar helps draw nutrients out of the bones without adding any citrus flavor to the finished product. For anyone avoiding citrus in all its forms — juice, zest, or extract — this recipe is completely clean, relying on pantry staples that are easy to verify. Once strained and chilled, you'll have a glossy, golden broth ready to use all week long.

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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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