Fructose Free Instant Pot Bone Broth
Rich, deeply savory bone broth is one of those kitchen staples that makes everything taste better, and the Instant Pot makes the whole process genuinely approachable. The bones get roasted first at high heat until they're beautifully browned, which builds that dark, complex flavor you'd normally only get from an all-day simmer on the stove. A splash of apple cider vinegar helps draw minerals out of the bones, while carrots, celery, onion, garlic, and a handful of aromatics round out the broth without adding anything that would spike fructose levels. For anyone managing fructose sensitivity, this recipe is a natural fit — every ingredient is straightforward, and there are no sneaky sweeteners, fruit-based additions, or high-fructose vegetables hiding in the pot. After pressure cooking and a slow natural release, you strain everything out and end up with a clean, golden broth that's as pure as it gets. Chill it overnight, skim the fat, and you've got a freezer-friendly base ready to go for soups, braises, or just sipping from a mug on a cold day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!