Shellfish 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 beef bone broth is the kind of kitchen staple that makes everything it touches taste better — from soups and stews to simple sipping straight from a mug. The process starts with roasting the bones at high heat until they're deeply browned, which builds a flavor foundation that no store-bought carton can match. Apple cider vinegar draws minerals from the bones during the long pressure cook, while carrots, celery, onion, garlic, and fresh thyme layer in an aromatic depth that feels slow-cooked even though the Instant Pot does the heavy lifting. For anyone navigating shellfish sensitivities, this broth is a genuinely safe and satisfying alternative to many commercial stocks, which can be processed on shared lines or contain hidden seafood-derived ingredients. Every component here is straightforward beef, vegetables, and pantry staples — nothing ambiguous on the label, nothing to second-guess. After straining and chilling overnight, you're left with a glossy, gelatinous broth that's ready to anchor weeknight 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
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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