Pistachio 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 staple that makes everything else you cook taste better. Roasting the beef bones first is the secret weapon here — that 25-minute blast in a hot oven builds a dark, caramelized crust that translates into serious depth of flavor once everything hits the pressure cooker. A splash of apple cider vinegar helps draw minerals and gelatin out of the bones, while carrots, celery, onion, and garlic round out the broth with a gentle, aromatic backbone. The Instant Pot does the heavy lifting, compressing what would traditionally be an all-day simmer into a couple of hours under high pressure. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-reading anxiety or cross-contamination concern to navigate — just clean, wholesome broth you made yourself. Once chilled, the fat skims off easily and you're left with a glossy, golden liquid that's perfect for sipping straight, building soups, or deglazing a pan. Make a big batch, portion it into airtight containers, and you'll have a freezer full of liquid gold ready to go whenever you need it.

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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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