Nightshade Free Instant Pot Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.5

(9)

Rich, deeply savory bone broth is one of those kitchen staples that makes everything it touches taste better — and this Instant Pot version delivers the kind of slow-simmered depth that usually takes all day, in a fraction of the time. The bones are roasted first at high heat until deeply browned, which builds a complex, meaty flavor base before a single drop of liquid is added. Carrots, celery, onion, and garlic round out the aromatics, while a splash of apple cider vinegar helps draw minerals and collagen from the bones during the long pressure cook. For anyone avoiding nightshades, traditional broth recipes can be a quiet minefield — many store-bought versions sneak in tomato paste or paprika-based seasonings that don't always make it onto the front label. Every ingredient here is straightforward and nightshade-free, so you can use this broth as a base for soups, braises, or sipping without second-guessing the label. The natural pressure release and final fat-skimming step mean you end up with a clean, glossy broth that's as beautiful as it is nourishing. Make a big batch, portion it into containers, and you'll have a freezer full of liquid gold ready to go whenever you need it.

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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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