Step 1: Roast the Bones (Highly Recommended)
For deeper flavor and darker broth:Preheat oven to 425°F (220°C). Spread bones on a baking sheet. Roast for 30–40 minutes until deeply browned.This caramelization adds incredible richness to your final broth.
Step 2: Load the Instant Pot
Add roasted bones to the Instant Pot. Add onion, carrots, celery, garlic, bay leaves, and peppercorns. Pour in vinegar.Fill with water up to the max fill line (do not exceed).Let everything sit for 20–30 minutes before turning it on. The vinegar helps draw minerals from the bones.
Step 3: Pressure Cook
Secure the lid and set valve to sealing.Cook on High Pressure for: 120 minutes for regular bones or 3hours for very dense marrow bonesAllow natural release for at least 30 minutes before carefully venting any remaining pressure.
Step 4: Strain and Cool
Strain broth through a fine mesh sieve or cheesecloth. Discard solids. Let broth cool to room temperature.Once chilled, you’ll likely see a layer of fat on top—this is normal and can be skimmed off or left in for extra flavor.If your broth turns gelatinous in the fridge, congratulations—that means it’s rich in collagen!
