Yeast Free Instant Pot Bone Broth

Total time3 hr

Prep time15 min

Cook time2 hr 15 min

4.5

(9)

Rich, deeply savory, and built entirely from whole ingredients, this pressure cooker bone broth is the kind of kitchen staple that makes everything else taste better. Roasting the beef bones first is the secret weapon here — that step builds a dark, caramelized depth that you simply can't shortcut. Apple cider vinegar draws minerals from the bones during the long pressure cook, while carrots, celery, onion, and garlic round out the flavor without any additives or flavor enhancers to worry about. For anyone avoiding yeast, store-bought broths and bouillon cubes are a minefield of yeast extract and hidden fermented ingredients — this recipe sidesteps all of that with a completely clean ingredient list. The Instant Pot does the heavy lifting, collapsing what would traditionally be an all-day simmer into a manageable afternoon project. Once chilled and skimmed, you're left with a glossy, golden broth that's ready to sip straight from a mug, use as a soup base, or stir into sauces and grains 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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