Rich, deeply savory, and made entirely from whole ingredients you can see and trust, this bone broth is the kind of kitchen project that rewards you for days. For anyone managing a nickel sensitivity, store-bought broths and bouillons can be a minefield — many contain legume-based additives, certain grains, or mystery "natural flavors" that make label-reading exhausting. This recipe keeps things clean and straightforward: roasted beef bones, aromatics like carrot, celery, onion, and garlic, a splash of apple cider vinegar to help draw out minerals, and water. That's it. Roasting the bones first is the move that takes this from good to genuinely great — it builds a deep, caramelized flavor before the Instant Pot even turns on. The pressure cooker does the heavy lifting from there, coaxing out collagen and body in a fraction of the time a stovetop simmer would take. Once chilled and skimmed, you're left with a glossy, golden broth that's ready to sip straight, use as a soup base, or stir into sauces. Knowing exactly what went into every cup makes it taste even better.
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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.
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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