Recipe By Bren
Rating
Published Apr 4th
Prep 5m Cook 2h 55m Additional 10m Ready In 2h 70m
Servings 8 servings Calories 21

Don’t toss those beef bones. Freeze them, and when you have 2 pounds make beef broth using your Instant Pot® with minimal prep!

Recipe Ingredients

  • cooking spray
  • 2 pounds frozen beef bones
  • 2 carrots, chopped
  • 2 stalks chopped celery
  • 1 medium onion, quartered
  • 5 cloves garlic, whole
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sea salt
  • 10 whole black peppercorns
  • 6 cups boiling water

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  2. 2 Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
  3. 3 Roast in the preheated oven until browned, about 45 minutes.
  4. 4 Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids.
  6. 6 Allow broth to cool. Remove and discard fat layer.

Nutrition Facts

  • Calories 21
  • Carbohydrate 4.8 g
  • Fat 0.1 g
  • Fiber 1.3 g
  • Protein 0.6 g
  • Sodium 247.7 mg
  • Sugar 1.6 g

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Chef's Notes

I use bones from roasts and grilled steak, but do not use bones that have BBQ sauce on them.

Reviews

  1. Delicious recipe. This recipe resulted in perfectly, rich gelatinous broth. I'm making another batch!
  2. Such a great recipe. I do salt the bones I think it makes a difference. I love heat to but I add it as I use it. I can adjust the type of heat depending on if I am using it in Asian, Latin or European cooking. I dont eat enough beef to save bones. - Read more ...
  3. Very easy recipe. I simmered it over night. This recipe makes a beautiful broth.
  4. Thank you for taking the time to share! Best bone broth recipe, ever.
  5. I won't make it in the instant pot again. The marrow in the bone was still inside the bone.
  6. I have been making beef bone broth in the slow cooker for several years, however, this is the first time making it using my IP since I received it last month for Christmas. This recipe seems to be spot on with the roasting time, the ingredients and the cooking time. It is now my new - Read more ...
  7. Quite easy and good not too salty which is a big deal for me. A great base for soups and stews.
  8. I did use organic beef bones and organic vegetables. The broth was tasty and had a very gelatinous texture when cooled. I will definitely make it many times.
  9. I use grassfed organic beef bones with a small chuck of beef stew meat. I add a small bunch of Thyme and a jalapeno pepper. Very delicious and part of the routine I'm using to heal my damaged gut.
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