Xanthan Gum 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 natural gelatin from slow-cooked beef bones, this broth is the kind of thing that makes everything it touches taste better — from soups and stews to simple sipping straight from a mug. The bones get roasted first at high heat until they're beautifully browned, which builds that dark, complex flavor you just can't shortcut. A splash of apple cider vinegar helps draw minerals and collagen out of the bones during the pressure cook, while carrots, celery, onion, garlic, and a handful of aromatics round out the depth without muddying the clarity of the final liquid. The Instant Pot does the heavy lifting here, coaxing out hours' worth of slow-simmered richness in a fraction of the time. Because this broth is made entirely from whole, unprocessed ingredients, there's no need to scan labels or worry about hidden thickeners — what you get is pure, clean broth with nothing added that shouldn't be there. Once chilled and skimmed, it's silky, golden, and ready to anchor your 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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