Nutmeg Free Instant Pot Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.5

(9)

Rich, deeply savory, and built on nothing but real ingredients, this bone broth is the kind of kitchen project that makes your whole home smell incredible. The bones get roasted first at high heat until they're beautifully browned, which unlocks a depth of flavor that you simply can't get from a carton off the shelf. Apple cider vinegar draws out the collagen and minerals from the bones, while carrots, celery, onion, garlic, and a handful of aromatics round everything out into something genuinely complex. The Instant Pot does the heavy lifting here, compressing what would normally be an all-day simmer into a manageable pressure cook, followed by a slow natural release that keeps the broth clear and clean-tasting. Many store-bought broths and seasoning blends sneak in warming spices you might not want, so making it from scratch like this puts you fully in control of every single thing going into the pot. 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. It stores beautifully in the fridge or freezer, making it one of the most practical things you can batch-cook.

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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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