How to Make Beef Bone Broth in the Instant Pot
When soup bones appeared in a local farm CSA share pick-up, it was time to figure out what in the world to do with them. Family and Consumer Sciences Agent Jimmi Buell walks us through the steps of turning those soup bones into a quick and easy bone broth that can be used in a multitude of ways.
Watch the video and then grab the recipe at the end of this post.
Instant Pot Beef Broth
Makes approximately 2 quarts of broth
- 1 1/2 – 2 lbs of beef soup bones
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 2 cloves of garlic
- An assortment of herbs such as rosemary, oregano, basil, and thyme
- 1 tbsp. apple cider vinegar
- 1 tsp. salt
- A small pinch of black peppercorns
- 8 cups of water
- Place the bones in the Instant Pot, followed by the vegetables, herbs, apple cider vinegar, peppercorns, and salt.
- Fill the Instant Pot with water to the 1/2 full line.
- Ensure that the sealing ring is in place on the lid. Lock your Instant Pot lid and set the steam release knob to the “sealing” position.
- Use the “Manual” setting on your Instant Pot to set the pressure cycle for 120 minutes. (Remember that it will take an additional 20-30 minutes for the pot to come to pressure.)
- Once the timer has countdown, allow the pressure in your Instant Pot to drop naturally for about 20 more minutes, then release any remaining pressure using the release valve, and open the lid.
- Using a strainer, pour out the contents of the pot into a large bowl. (You may wish to use the cooked meat and vegetables in a soup or other recipe.)
- You may either use the broth right away, store it in the refrigerator for up to 3 days, or can it for later use.