The Instant Pot has been the talk of the town for well over a year. I never paid attention to it, because I don’t love using a pressure cooker or a slow cooker. I feel like food just tastes better when it’s slow cooked in cast iron in the oven, and when we would use our stove top pressure cooker, it was only for emergency bone broth. I also preferred to make bone broth on the stove top, for flavor. There was one time I made broth in our slow cooker with veggies, and all the veggies burned and the broth had to get thrown out. That was not delicious.
We thought our pressure cooker broke before Thanksgiving, and that is actually was sparked us to look into the Instant Pot finally. We knew there would be a big black friday sale on Amazon, and figured it was time to join the IP party.
To be honest, we really haven’t used the Instant Pot for anything besides making stock, soup, and pot roast, but I am excited to try some different things. I have friends who use it to make hard boil eggs, roast veggies, and even bake desserts…what?!
I have to say, that I will never go back to making broth on the stove top after using our Instant Pot. The flavor is just as amazing as stove top cooking, and it’s done in 50-75 minutes, instead of taking an entire day!
The recipe we are sharing is for beef stock, but you can make this exact same recipe using chicken bones as well. We always use our Broths and Sauces pack when we make stock, but for this recipe I left out the black peppercorns so that it would be AIP friendly as well. My stock recipe is always the same. Bones, carrot, celery, onion, garlic, mineral rich pink salt, and a bay leaf. Don’t forget the splash of raw apple cider vinegar to help draw the minerals from the bones.
I hope you all enjoy this recipe. It is our absolute favorite, and we have been making a batch of broth at least once a week since we got our Instant Pot! Thank you Instant Pot, for helping us have a healthy gut!
- 3-4 lb 3-4 lb 3-4 lb grass-fed Beef bones, roasted
- 3 whole 3 whole 3 whole Carrots, cut in half
- 4 whole 4 whole 4 whole Celery, ribs
- 1 1 1 Onion, sliced in half
- 2 cloves 2 cloves 2 cloves Garlic, smashed with a knive
- 1 1 1 Bay Leaf
- 1 tsp 1 tsp 1 tsp Himalayan Pink Salt
- 1 Tbsp 1 Tbsp 1 Tbsp Apple Cider Vinegar
- Preheat your oven to bake at 420 degrees.
- Place the beef bones in a glass baking sheet, and sprinkle with salt if desired.
- Roast the bones for 30 minutes, flip them to their other side, and then roast for another 20 minutes.
- While the bones are roasting, prepare the vegetables for the broth.
- Place the roasted bones into your Instant Pot, and then add the carrot, celery, onion, garlic, bay leaf, salt, and apple cider vinegar.
- Fill the Instant Pot with filtered water until it reaches about an inch below the max fill line.
- Place the lid on, and seal, and set to manual high pressure for 75 minutes.
- Once the broth is finished, remove the large bones and vegetable pieces, and then strain the broth through a fine mesh strainer.
- Pour the strained broth back into the Instant Pot, if using immediately after for soup, or allow to cool and freeze for future use.
This recipe makes 10 cups of broth. When using beef marrow bones, it's best to allow the broth to cool slightly, so that you can scoop the excess fat off of the top before making soup.