Lactose Free Instant Pot Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.5

(9)

Rich, deeply savory, and built entirely from beef bones and vegetables, this pressure cooker broth is the kind of thing that makes everything else you cook taste better. Every ingredient here is naturally free of dairy, so there's no substituting or label-scanning required — just clean, collagen-rich liquid gold straight from your kitchen. The trick starts in the oven, where the bones roast at high heat until they're deeply browned, unlocking a complexity that you simply can't get from skipping that step. A splash of apple cider vinegar goes into the pot along with aromatics like garlic, celery, carrots, and peppercorns, helping to draw out minerals and body from the bones during the long pressure cook. The Instant Pot does the heavy lifting from there, compressing what would traditionally be an all-day simmer into a couple of hours without sacrificing depth or richness. Once chilled and skimmed, you're left with a silky, gelatinous broth that's perfect for sipping straight, building soups, or deglazing a pan — no cream, no butter, no compromise.

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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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