Instant Pot Beef Bone Broth Recipe

I love this bone broth recipe because it’s not only a rich source of nutrients, especially collagen and vitamins, but it also gives me that cozy, homemade feel that just warms my soul on a chilly day. Plus, making it in the Instant Pot saves me tons of time while still infusing all those deep, savory flavors that remind me of tradition and comfort – it’s like a hug in a mug!

I adore crafting nutrient-dense beef bone broth in my Instant Pot. Using things like two pounds of grass-fed beef bones, a whole head of garlic, and apple cider vinegar, this broth possesses a powerhouse of minerals.

The flavors from carrots, celery, and bay leaves meld perfectly, creating a soothing and health-affirming elixir.

Ingredients

• Beef bones: Rich in collagen, supports joint health and skin elasticity.
• Onion: Adds depth of flavor; contains antioxidants and vitamins.
• Carrots: Provide natural sweetness; a source of fiber and vitamin A.
• Celery: Offers subtle saltiness; low in calories, aids digestion.
• Garlic: Enhances flavor; boosts immunity and heart health.
• Apple cider vinegar: Helps extract minerals from bones; adds tanginess.
• Black peppercorns: Add mild spice; improve nutrient absorption.
• Bay leaves: Infuse earthy aroma; contain polyphenols with antioxidant properties.

Ingredient Quantities

• 2 pounds beef bones (preferably from grass-fed cows)
• 1 onion, quartered
• 2 carrots, cut into chunks
• 2 celery stalks, cut into chunks
• 1 head of garlic, halved horizontally
• 2 tablespoons apple cider vinegar
• 1 tablespoon black peppercorns
• 2 bay leaves
• Salt, to taste
• Water, enough to cover the bones (about 8-10 cups)

Instructions

1. Heat the oven to 400°F (200°C). Arrange the beef bones on a baking sheet and roast for 30 to 40 minutes, or until golden brown. This step helps develop the flavor of the broth.

2. Pour the roasted bones, along with onion, carrots, celery, and garlic, into the Instant Pot.

3. Combine the apple cider vinegar and let it sit for 20-30 minutes. This draws nutrients out of the bones.

4. Add black peppercorns and bay leaves to the pot.

5. Fill the Instant Pot with water, covering the bones and vegetables completely, but take care not to exceed the max fill line.

6. Fasten the cover on the Instant Pot and ensure the valve is adjusted to the “Sealing” position.

7. Choose the setting for “Soup/Broth” and adjust the timer to 2 hours for high pressure.

8. When the timer goes off, let the pressure come down on its own for 30 minutes. Then open the valve and let out whatever pressure is left.

9. Pour the broth through a fine-mesh strainer or cheesecloth into a large bowl or pot, discarding any solids.

10. Add salt to the broth for seasoning. Let the broth cool and then put it in the refrigerator. If you’re going to use the broth or store it for later, skim off any fat that solidified on top.

Equipment Needed

1. Oven
2. Baking sheet
3. Instant Pot
4. Large bowl or pot
5. Fine-mesh strainer or cheesecloth
6. Knife
7. Cutting board
8. Measuring spoons
9. Refrigerator

FAQ

• Can I use frozen bones in this recipe?Using frozen bones in the Instant Pot is fine, but the flavor really comes out when you roast the bones first.
• How long should I cook bone broth in the Instant Pot?Pressure-cook the bone broth for a minimum of 2 hours if you want it to be flavorful and have a nice gelatinous quality.
• Do I need to roast the bones first?Although it is not absolutely essential, placing the bones in an oven preheated to 400 degrees Fahrenheit for approximately 30 minutes can intensify the taste of the resulting broth.
• How do I store leftover bone broth?Allow the broth to cool before pouring it into tightly sealed containers. For no more than 5 days, the broth can be kept in the fridge. For several months, it can be stored in the freezer.
• What is the purpose of apple cider vinegar in the recipe?The apple cider vinegar aids in the extraction of minerals from the bones, elevating the broth’s nutritional value.
• Can I add other vegetables or herbs?Certainly, you can personalize the broth with herbs such as thyme or parsley, or with extra vegetables for a more pronounced taste.
• Why is my broth not gelatinous?Collagen extraction is indicated by a gelatinous broth. Broth made with joint bones and cooked for a long time takes on this texture.

Substitutions and Variations

Substituting beef bones for chicken bones or a mix of chicken and pork bones produces a broth with a different flavor profile.
White vinegar or lemon juice can be used in place of apple cider vinegar to help extract nutrients.
Leeks or shallots can be substituted for onion if a milder onion taste is desired.
Carrots may be exchanged for parsnips, which contribute a somewhat more sugary and earthy flavor.
Fennel stalks can be substituted with celery stalks for a more aromatic flavor.

Pro Tips

1. Roasting for Flavor After roasting the beef bones, consider briefly roasting the vegetables as well. A quick roast at 400°F (200°C) for about 10-15 minutes can add a deeper flavor to the broth.

2. Aromatic Boost Add additional aromatics such as thyme, rosemary, or a few cloves for extra depth. Tie them in cheesecloth to make removal easier after cooking.

3. Natural Gelatin For extra gelatin-rich broth, include joint bones, like knuckles or feet, in the mix. They are rich in collagen, which breaks down into gelatin, giving your broth a rich, silky texture.

4. Cooling and Storing Once the broth cools, use ice cube trays to freeze individual portions. This way, you can easily add a pop of flavor to future soups, stews, or sauces without defrosting a large batch.

5. Degreasing Tip If you want a clearer broth, chill the strained broth overnight and then skim off the solidified fat the next day before reheating or freezing.