Mushroom Free 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, this pressure cooker bone broth is the kind of kitchen project that rewards you with something genuinely nourishing. The bones get roasted first at high heat until deeply browned, which builds a layer of flavor you simply can't shortcut — that step alone makes all the difference. A splash of apple cider vinegar, aromatics like garlic, onion, celery, and carrot, plus a handful of whole peppercorns and bay leaves round out the broth without any fuss. Many store-bought broths and powdered bases sneak in dried mushroom or mushroom extract for umami depth, so making your own from scratch is the cleanest way to stay in control of every single ingredient. The Instant Pot cuts the usual low-and-slow stovetop process down dramatically while still pulling all that goodness from the bones. Once chilled and skimmed, you're left with a glossy, golden broth that's ready to sip straight from a mug, use as a soup base, or stir into grains and sauces all week long.

About Fig

Fig 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!