Nitrate & Nitrite Free Instant Pot Bone Broth
Rich, golden, and deeply savory, 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 that complex, meaty flavor you just can't shortcut. 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 a broth that tastes like it simmered on the stove all day. For anyone avoiding cured meats, deli products, or packaged broths loaded with preservatives, making it from scratch like this is the cleanest possible route — every single ingredient here is whole and unprocessed. The Instant Pot does the heavy lifting, cutting the cook time dramatically without sacrificing depth. Once chilled and skimmed, you're left with a clear, collagen-rich broth that's ready to sip straight, use as a soup base, or stir into sauces. It stores beautifully in the fridge or freezer, so one batch goes a 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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