Soy Free Instant Pot Bone Broth
Rich, deeply savory, and packed with collagen, this bone broth starts with a hot oven roast that coaxes incredible color and flavor out of the beef bones before a single drop of liquid is added. Aromatics like carrots, celery, onion, garlic, and fresh thyme build a broth that tastes like it simmered on the stovetop all day — because the Instant Pot does the heavy lifting in a fraction of the time. A splash of apple cider vinegar is the quiet workhorse here, helping to draw minerals and gelatin out of the bones so you end up with that coveted jiggly, golden result once it chills. Store-bought broths and bouillons are notorious for sneaking in soy-based additives, flavor enhancers, and preservatives, so making your own is genuinely the cleanest route to a broth you can trust completely. Every ingredient in this recipe is whole and straightforward — bones, vegetables, spices, water — with zero ambiguity about what's in the pot. Once chilled and skimmed, it's ready to sip straight from a mug, use as a base for soups and stews, or freeze in portions for whenever you need it.
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Learn more →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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