Turkey Free Instant Pot Bone Broth
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 braised greens and morning mugs. The process starts with roasting the bones at high heat until they're deeply browned, which builds that dark, complex flavor you just can't get from a carton. Apple cider vinegar goes in with the water to help draw minerals and gelatin out of the bones during the long pressure cook, so you end up with a broth that's genuinely nourishing and not just flavored water. Aromatics like carrots, celery, onion, garlic, bay leaves, and peppercorns round out the flavor without overwhelming the beefy backbone of the broth. The Instant Pot does the heavy lifting here — two hours on high pressure delivers results that would otherwise take an entire day on the stovetop. Store-bought broths often sneak in poultry-based ingredients or shared processing lines, so making your own from scratch with clearly labeled beef bones is the cleanest way to keep things exactly as intended. Chill it overnight, skim the fat cap, and you've got a glossy, golden broth ready to elevate whatever you're cooking next.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!