High Fructose Corn Syrup Free Instant Pot Bone Broth
Rich, deeply savory, and made entirely from whole ingredients you can see and name, this bone broth is the kind of thing that makes you feel good just knowing it's in your fridge. Store-bought broths and stocks are notorious for sneaking in sweeteners, flavor enhancers, and syrups that have no business being in something this simple — making homemade the only way to be truly sure of what you're drinking or cooking with. The process starts with roasting the beef bones until they're deeply browned, which builds a complex, meaty backbone that no shortcut can replicate. Apple cider vinegar goes in with the water to help draw out minerals and collagen from the bones during the long pressure cook, while carrots, celery, onion, garlic, and a handful of aromatics round out the flavor naturally. The Instant Pot does the heavy lifting, cutting down what would traditionally be an all-day simmer into a manageable hands-off cook, followed by a natural pressure release that keeps the broth clear and clean. Once chilled and skimmed, what you're left with is a glossy, nourishing broth that's genuinely free of anything artificial — perfect for sipping straight, building soups, or deglazing a pan with confidence.
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!