Peanut Free 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 Instant Pot bone broth is the kind of kitchen project that pays dividends all week long. Roasting the beef bones first at high heat builds a dark, caramelized crust that translates directly into a broth with serious depth and color — a step that makes all the difference. The apple cider vinegar helps draw minerals from the bones during the long pressure cook, while carrots, celery, onion, garlic, and fresh thyme round out the flavor without any fuss. What used to require an entire day of stovetop babysitting is handled in a fraction of the time thanks to the Instant Pot's high-pressure environment. Every ingredient here is whole and straightforward, so there's no need to scrutinize labels or worry about hidden additives sneaking into your pot. Once strained and chilled, you'll have a glossy, golden broth ready to sip from a mug, use as a soup base, or stir into sauces and grains. Make a batch on the weekend and you'll find yourself reaching for it constantly throughout the week.

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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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