Rye Free Instant Pot Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

Rich, gelatinous bone broth is one of those kitchen staples that makes everything it touches taste better — from soups and stews to simple sipping straight from a mug. This version starts with roasted beef bones, which get deeply browned in the oven before ever hitting the pot, building a savory, complex base that hours of stovetop simmering would struggle to match. The Instant Pot does the heavy lifting from there, coaxing out collagen and minerals in a fraction of the traditional time. Carrots, celery, onion, garlic, and a splash of apple cider vinegar round out the flavor and help draw nutrients from the bones, while bay leaves and peppercorns add that slow-cooked depth you'd expect from a proper broth. For anyone navigating grain sensitivities, store-bought broths and bouillons can be a minefield — many contain hidden grain-derived additives or are processed on shared lines — so making your own from scratch is genuinely the cleanest route. Every ingredient here is straightforward and naturally free of any grain-based additions, so you know exactly what's going into your pot. Strain it, chill it, skim the fat, and you've got a golden, nourishing broth ready to anchor your cooking all week long.

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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
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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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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