Emulsifier Free Instant Pot Bone Broth
Rich, gelatinous, and deeply savory, this pressure-cooker bone broth is the kind of kitchen project that rewards you with something genuinely nourishing. Roasting the beef bones first coaxes out a dark, complex flavor that you simply can't get by skipping that step — it's what separates a truly great broth from a pale, watery one. The apple cider vinegar plays a quiet but important role, helping to draw minerals and collagen from the bones during the long pressure cook. Every ingredient here is whole and unprocessed — bones, vegetables, aromatics, water — so there's nothing hidden, no additives, and absolutely no emulsifiers to worry about, which is more than you can say for most store-bought cartons and concentrates. After straining and chilling, you'll skim off the solidified fat to leave behind a clean, pure liquid that's as versatile as it is satisfying. Use it as a base for soups and stews, sip it warm from a mug, or freeze it in portions so you always have a clean, additive-free option on hand.
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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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