Eggless 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 braised greens and simple rice. The secret here starts with roasting the beef bones at high heat until they're deeply browned, which builds a layer of flavor that no store-bought carton can replicate. Apple cider vinegar draws minerals from the bones during the long pressure cook, while carrots, celery, onion, garlic, and a handful of aromatics round out the broth with a clean, balanced depth. The Instant Pot does the heavy lifting, cutting down what would traditionally be an all-day simmer into a manageable hands-off process. Every single ingredient in this recipe is naturally free of eggs, so there's nothing to swap, substitute, or second-guess — just wholesome, nourishing broth made from scratch. Once chilled and skimmed, you'll have a glossy, collagen-rich liquid that's ready to sip straight from a mug or use as the backbone of your next big pot of something delicious.

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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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