MSG 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 genuinely good about what you're putting in your body. The bones are roasted first at high heat until deeply browned, which builds that complex, meaty flavor before a single drop of water is added. A splash of apple cider vinegar helps draw minerals from the bones during the long pressure cook, while carrots, celery, onion, garlic, and fresh thyme round everything out into something that tastes like it simmered on the stove all day — because in pressure cooker terms, it basically did. Store-bought broths and bouillon cubes are notorious for hiding glutamates and flavor enhancers in the ingredient list, so making your own is the only way to be truly certain of what's in the pot. Every single ingredient here is clean and straightforward, with zero additives, no yeast extract, and no "natural flavors" to second-guess. After straining and chilling, you'll have a glossy, golden broth ready to sip straight from a mug or use as the backbone of soups, stews, grains, and sauces. It stores beautifully in the fridge or freezer, so one batch goes a long, long way.
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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.
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