Tree Nut Free Instant Pot Bone Broth
Rich, deeply savory, and packed with collagen, this Instant Pot bone broth is the kind of kitchen staple that makes everything else taste better — from soups and stews to simple sipping straight from a mug. Roasting the beef bones first is the secret weapon here, coaxing out a dark, complex flavor that you just can't shortcut. The apple cider vinegar helps draw minerals from the bones during the pressure cook, while carrots, celery, onion, and garlic round out the broth with a gentle, aromatic backbone. Unlike store-bought versions that can hide surprising additives or flavorings, this one is built entirely from whole, recognizable ingredients you control start to finish. The Instant Pot does the heavy lifting, compressing what would traditionally be an all-day simmer into a manageable cook time without sacrificing depth. Chilling the finished broth and skimming the fat cap gives you a clean, golden liquid that's ready to use in any recipe or freeze for later. Once you have a batch in the fridge, you'll find yourself reaching for it constantly.
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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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