Ginger Free 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 simple sipping straight from a mug. This version starts with a hot oven roast on the bones, which builds that gorgeous caramelized depth before the Instant Pot even comes into play. The pressure cooker does the heavy lifting from there, coaxing out collagen and minerals in a fraction of the time a stovetop simmer would take. Many store-bought broths and even homemade recipes lean on ginger for warmth, but this one builds all its complexity through roasted beef bones, sweet carrots, celery, onion, garlic, and a splash of apple cider vinegar — no root spices needed. The vinegar is the quiet hero here, helping draw nutrients out of the bones without adding any detectable flavor to the finished broth. Once chilled and skimmed, you're left with a clean, golden liquid that gels beautifully and stores well in the fridge or freezer. It's the kind of foundational recipe you'll come back to again and again.

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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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