Prepare the Bones: If you’re starting with raw bones, roast them at 400°F for 30 minutes first. Roasting adds a rich flavor and darker color to your broth.

Load the Instant Pot: Add your bones, apple cider vinegar, peppercorns, bay leaves, and water until just below the max fill line. A splash of vinegar helps extract collagen and minerals from the bones.

Pressure Cook (First Round): Set to High Pressure for 4 hours. The longer you pressure cook, the more nutrients you extract.

If you have time, repeat the process for another 4-hour round using the same bones for a deeper, more concentrated broth. (You can even freeze and reuse your bones until they start falling apart, the more bones, the better!)

Add Vegetables (Final Round): After the main cook, open the pot, add your carrots, celery, onion, and garlic, then cook again on High Pressure for 1 hour. This keeps the veggies bright and flavorful instead of overcooked.

Strain the Broth: Carefully strain everything through a fine mesh sieve into a stainless steel pot. To help it cool quickly, fill your sink with ice water and set the pot down into it.

Chill and Skim the Fat: Once cooled, place the broth in the fridge. The fat will rise to the top and solidify, skim it off for a clean, smooth broth.

Freeze for Later: Pour the broth into freezer-safe containers or silicone muffin trays to make “bone broth pucks.” These small frozen portions are perfect to toss into soups, sauces, or rice while cooking.