Bone broth in the Instant Pot is easier than it seems. Don’t toss those beef bones — freeze them, and when you have 2 pounds, follow this recipe to make your own with minimal prep!
Prep Time::10 mins
Cook Time:: 2 hrs 55 mins
Additional Time::10 mins
Total Time:: 3 hrs 15 mins
Servings::8
Ingredients
cooking spray
2 pounds frozen beef bones
2 carrots, chopped
2 stalks celery, chopped
1 medium onion, quartered
5 cloves garlic, whole
6 cups boiling water
2 bay leaves
1 tablespoon apple cider vinegar
1 teaspoon sea salt
10 whole black peppercorns
Directions
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
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Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
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Roast in the preheated oven until browned, about 45 minutes.
Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot). Add boiling water, bay leaves, vinegar, sea salt, and peppercorns. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
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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 the strainer and discard solids.
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Allow broth to cool. Remove and discard the fat layer.
Recipe Tip
You can use bones from roasts and grilled steak, but do not use bones that have barbecue sauce on them.