Pecan Free Instant Pot Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.5

(9)

Rich, deeply savory, and made entirely from whole ingredients you can see and name, this bone broth is the kind of thing that makes your kitchen smell incredible for hours. The bones get roasted first at high heat until they're beautifully browned, which builds a depth of flavor that you simply can't get from a carton off the shelf. Apple cider vinegar goes in with the water to help draw minerals and collagen out of the bones, while carrots, celery, onion, garlic, and peppercorns round everything out into something that tastes genuinely nourishing. The Instant Pot does the heavy lifting, compressing what would normally be an all-day simmer into a manageable pressure-cook session followed by a slow natural release. Every single ingredient here is straightforward produce, beef bones, and pantry staples — no sauces, no seasonings blends, nothing with a hidden ingredient list to worry about. Once it's strained and chilled, you skim the fat and you're left with a glossy, golden broth that's ready to sip straight, use as a soup base, or stir into grains and sauces. It's the kind of foundational recipe that quietly makes everything else you cook taste better.

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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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