
Rich, deeply savory, and built on nothing but bones, vegetables, and time, this Instant Pot bone broth is the kind of kitchen staple that makes everything else taste better. Roasting the beef bones first is the secret weapon here — that 25-minute blast in a hot oven coaxes out deep, caramelized flavor before a single drop of water is added. Apple cider vinegar goes in early to help draw minerals and collagen from the bones, giving the finished broth that silky, lip-coating body you just can't get from a carton. Carrots, celery, onion, garlic, and a handful of aromatics round things out, so the flavor is complex without being fussy. Because every ingredient is whole and unprocessed, there's no hidden dairy to worry about — no butter, no cream, no sneaky additives that show up in store-bought versions. The Instant Pot cuts what would traditionally be an all-day project down to a manageable cook, and the natural pressure release gives the broth time to settle into something truly special. Strain it, chill it, skim the fat, and you've got a freezer-friendly base that elevates soups, braises, grains, and sauces for weeks to come.
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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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