Paleo 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 bone broth is the kind of foundational kitchen staple that makes everything else taste better — from soups and stews to simple sipping straight from a mug. Roasting the beef bones first at high heat is the move that sets this recipe apart, coaxing out a dark, caramelized depth of flavor that you simply can't get by skipping that step. Apple cider vinegar goes into the pot before pressure cooking, which helps draw minerals and gelatin out of the bones and into the liquid where you actually want them. The Instant Pot does the heavy lifting here, delivering a broth that would normally require an all-day simmer in a fraction of the time. Carrots, celery, onion, garlic, and a handful of aromatics round out the flavor without adding anything that falls outside a whole-foods, grain-free approach — every single ingredient is exactly what it sounds like. Once chilled, you'll notice the broth sets into a jiggly, gel-like consistency, which is a great sign that it's loaded with the good stuff. Make a big batch, portion it into airtight containers, and you'll have a nourishing base ready to pull from 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!