Wheat Free Instant Pot Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.5

(9)

Rich, deeply savory bone broth is one of those kitchen staples that makes everything it touches taste better — from soups and stews to braised meats and simple sipping mugs on a cold afternoon. The secret here starts with roasting the beef bones at high heat until they're deeply browned, which builds a complexity that plain simmered broth just can't match. Apple cider vinegar draws minerals from the bones during the long pressure cook, while carrots, celery, onion, and garlic round out the flavor with a gentle, aromatic backbone. For anyone navigating wheat sensitivities, store-bought broths and stocks can be surprisingly tricky — some contain yeast extracts, flavor additives, or are processed on shared lines — so making your own from scratch puts you fully in control of every single ingredient. The Instant Pot cuts the traditional low-and-slow stovetop process down dramatically while still delivering that silky, collagen-rich result you're after. Once chilled, the broth sets into a soft gel, which is exactly the sign of a deeply nourishing batch done right. Portion it into containers and freeze what you won't use within the week — you'll be glad it's there.

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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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