Instant Pot® Beef Bone Broth


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

  • Step 1

    Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.


  • Step 2

    Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.

  • Step 3

    Roast in the preheated oven until browned, about 45 minutes.

  • Step 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.

  • Step 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.

  • Step 6

    Allow broth to cool. Remove and discard fat layer.

  • Cook's Note:

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

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