Paraben Free Instant Pot Bone Broth
Rich, deeply savory, and made entirely from whole ingredients you can see and name, this bone broth is a dream for anyone trying to avoid synthetic preservatives and hidden chemical additives that sneak into so many store-bought versions. Parabens and other preservatives are common in packaged broths and stocks, so making your own from scratch is genuinely one of the easiest ways to sidestep them entirely. The process starts with roasting the beef bones at high heat until they're deeply browned, which builds that complex, almost caramel-like depth of flavor before a single drop of water is added. Apple cider vinegar goes in with the aromatics — carrots, celery, onion, garlic, bay leaves, and peppercorns — helping to draw out minerals and collagen from the bones during the long pressure cook. The Instant Pot does the heavy lifting, cutting down what would traditionally be an all-day simmer into a manageable hands-off session, with a natural pressure release that keeps the broth clear and clean-tasting. Once strained and chilled, you skim the fat and are left with a glossy, golden broth that's ready to sip straight from a mug or use as the base for soups, stews, and sauces. Every ingredient in this recipe is exactly what it sounds like — nothing more, nothing less.
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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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