
Rich, deeply savory, and packed with collagen, this bone broth is the kind of kitchen staple that makes everything it touches taste better — from soups and stews to simple sipping straight from a mug. The process starts with roasting the beef bones at high heat until they're deeply browned, which builds a flavor foundation that no store-bought carton can match. Apple cider vinegar draws out minerals from the bones during the long pressure cook, while carrots, celery, onion, garlic, and peppercorns layer in a quiet, aromatic depth. The Instant Pot does the heavy lifting here, cutting down what would traditionally be an all-day simmer into a manageable two-hour cook with a natural pressure release. Every ingredient in this recipe is straightforwardly plant- or animal-based, so there's no need to scan labels for hidden additives or tropical-derived oils that can sneak into commercial broths. Once strained and chilled, you simply skim the solidified fat and you're left with a clean, glossy broth ready to refrigerate or freeze. It's the kind of foundational recipe you'll come back to again and again.
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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.
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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