It’s simpler than it appears to make bone broth in the Instant Pot. Don’t throw away those beef bones; freeze them instead, and when you have 2 pounds, use this recipe to quickly manufacture your own!
| 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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
- 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.
- 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.
- Allow broth to cool. Remove and discard the fat layer.
- I use bones from roasts and grilled steak, but do not use bones that have BBQ sauce on them.
Reviews
Don’t even look for another recipe. This is the bee’s knee’s. For real, it changed my life.
This is an amazing bone broth!!!!
This was my first experience making homemade bone broth and it couldn’t have gone better! My only change was tossing a handful of fresh parsley into the Instant Pot—I had some I needed to use up anyway. Once cooled the broth gelled up beautifully and the top layer of fat was easy to remove. For cooking the broth is perfect but for sipping it needed a little help. I recommend stirring 1/2 teaspoon of Maggi seasoning into 8-10 ounces of hot broth. Granted that ups the salt content significantly but the end result still has lower sodium than store bought, and talk about a delicious beverage! 100% will make again, and soon.
Easy, classic.
*Good* *solid* *broth* Used leftover rib roast bones. 15 Szechuan peppercorns. 8 garlic (I like garlic). Vegetables: put them in a bowl, spray the vegetables (cooking spray) mix/toss around, spray again. Also spray the oven pan. Pour veg’s into pan spread evenly. (par 15 min) Use spatula to gently mix veg’s around … they don’t stick (i.e. skip the foil) … even without the changes – still good solid broth! (extra) When recipes ask for water – ask yourself how a broth might benefit the meal. Example: Homemade sausage recipes can ask for water. Broth elevates the flavor. Minimalist? Parlay the solids into a stew – they are already seasoned! (Be watchful for the bay leaf and undissolved pepper corn!)
Couldn’t have been easier to make with IP. I had some frozen large soup bones from a beef we had bought, and I’m waiting on my new pressure canner to eventually can it, but I’m freezing the broth until then. Can’t wait to try it!
This is the first time I have tried this recipe. I may tweak it next time, but I may not need to. It sounds scrumptious!
The first time, I forgot to add the vinegar. It was good broth. The next time, I followed the recipe to a T and it came out wonderful. Once cooled and defatted, I freeze it in ice cube trays and pop them into a freezer bag. Then I use as many as I need for whatever recipe I’m making, or just warm a few in the microwave for a tasty bone broth soup.
Super easy and has exquisite flavor & acts as a multifunctional base for a lot of my dishes. 5 Stars
Very easy
Thanks for sharing. This was my first try at making broth in the IP, I typically cook it on the stove top, and I am happy with the results. I’m looking forward to experimenting with this broth next time around. Straight forward, easy to follow, can’t wait to see what I end up doing with all this broth.
Delicious recipe. This recipe resulted in perfectly, rich gelatinous broth. I’m making another batch!
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. I wish they were not so expensive.
Worked out great. Fabulous taste.
Very easy recipe. I simmered it over night. This recipe makes a beautiful broth.
Thank you for taking the time to share! Best bone broth recipe, ever.
This is the best broth I have ever cooked with. Making it a third time now, and it will sure not be the last. I leave out the salt so I can adjust for taste later. I freeze in smaller jars, and thaw as needed. This broth will take your recipes to the next level! AND its healthy!!
I won’t make it in the instant pot again. The marrow in the bone was still inside the bone.
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 “go to” recipe for the future.
Quite easy, and good, not too salty which is a big deal for me. A great base for soups and stews.
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.