Rating: 5 stars
16 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Don't toss those beef bones. Freeze them, and when you have 2 pounds make beef broth using your Instant Pot® with minimal prep!

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Recipe Summary

cook:
2 hrs 55 mins
additional:
10 mins
total:
3 hrs 10 mins
prep:
5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 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.

Nutrition Facts

21 calories; protein 0.6g; carbohydrates 4.8g; fat 0.1g; sodium 247.7mg. Full Nutrition
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