Gut Friendly Instant Pot Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.5

(9)

Rich, deeply savory, and packed with collagen from slow-cooked beef bones, this broth is the kind of foundational kitchen staple that genuinely earns its reputation as a digestive powerhouse. Roasting the bones first at high heat builds a dark, caramelized depth of flavor that you simply can't get from skipping that step — it makes the finished liquid taste like something that simmered all day on a restaurant stove. The apple cider vinegar is a quiet but important player here, helping to draw minerals and gelatin out of the bones during pressure cooking so the broth sets into a satisfying jelly when chilled. Aromatics like garlic, celery, carrot, and onion round out the flavor without overwhelming the clean, beefy base that makes this so nourishing. The Instant Pot does the heavy lifting in a fraction of the traditional stovetop time, delivering a broth that's genuinely rich in gut-supporting gelatin without requiring you to babysit a pot for twelve hours. Skimming the solidified fat after chilling gives you a clean, clear result that's easy to sip straight from a mug, stir into soups, or use as a base for sauces and grains. Keep a batch in the fridge or freezer and you'll find yourself reaching for it constantly.

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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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