Beef Bone Broth in the Instant Pot®

Savory, warm, soothing, and everything you want in a bone broth. Pepper, coriander, and cloves all shine, adding warmth and depth of flavor, but none overpower in any way. Drink warm as-is, or use as a base for soups, stews, etc. Broth will keep in the freezer for up to 2 months.

A white bowl of Instant Pot Beef Bone Broth sitting near cutting board with chopped carrots and onions
Prep Time:
20 mins
Cook Time:
3 hrs 30 mins
Additional Time:
35 mins
Total Time:
4 hrs 25 mins
8 cups


  • 3 pounds beef bones

  • 2 medium carrots, roughly chopped

  • 1 medium yellow onion, roughly chopped

  • 1 medium head garlic, halved crosswise

  • 2 tablespoons apple cider vinegar

  • 2 fresh bay leaves

  • 8 cups water, or more as needed to cover

  • 1 teaspoon whole black peppercorns

  • ½ teaspoon whole coriander seeds

  • 3 whole cloves

  • 1 ½ teaspoons kosher salt


  1. Preheat the oven to 450 degrees F (230 degrees C). Place beef bones on a large rimmed baking sheet.

  2. Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.

  3. Transfer bones to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Add carrots, onion, garlic, apple cider vinegar, and bay leaves; pour in enough water to cover. Select Saute function and bring to a boil, uncovered, about 20 minutes.

  4. Once boiling, skim top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Saute function.

  5. Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set timer for 2 hours. Allow 30 minutes for pressure to build.

  6. Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Release remaining pressure carefully using the quick-release method, 1 to 2 minutes. Unlock and remove the lid.

  7. Place a large fine-mesh sieve lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones. Pour broth mixture into sieve. Press on solids until all liquid has drained. Discard solids; skim off any fat from surface, if needed, and stir salt into broth.

  8. Divide among serving containers and serve immediately, or let cool to room temperature, about 45 minutes, and store in the refrigerator for up to 3 days.

Cook's Note:

Use oxtails, knuckles, neck bones, marrow bones, etc. If you can't find oxtails and marrow bones, ask your butcher.

Nutrition Facts (per serving)

25 Calories
0g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 25
% Daily Value *
Total Fat 0g 0%
Sodium 381mg 17%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 1g
Vitamin C 4mg 21%
Calcium 32mg 2%
Iron 0mg 2%
Potassium 106mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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