Ingredients3 h 10 m servings 21
- 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(R)). 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.
- 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.
- 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.
Per Serving: 21 calories; 0.1 4.8 0.6 0 248 Full nutrition
ReviewsRead all reviews 5
No need to use my slow cooker anymore for bone broth - using the IP is much quicker and easier! This is a great base recipe that can be customized to your preferences. I used marrow bones I boug...
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.
Quite easy, and good, not too salty which is a big deal for me. A great base for soups and stews.
I use grassfed organic beef bones with a small chuck of beef stew meat. I add a small bunch of Thyme and a jalapeno pepper. Very delicious and part of the routine I'm using to heal my damaged gu...