Instant Pot Beef Stock (Bone Broth)
We love using our Instant Pot for making quick, and delicious bone broth, or stock. Homemade stock is a nutritious base for soups, stews, sauces, or simply just to sip on for the health benefits.
- 3-4 lb 3-4 lb 3-4 lb Beef bones, grass-fed, 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
- 1 1 1 Instant Pot
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
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I’ve long been cooking beef bone broth in crock pots and got tired of that process stinking up my whole lower floor for 24 hrs. I mentioned this to my wife during an Amazon Prime Day, and two days later, an Instant Pot showed up at our door. I selected your recipe, because (a) You’re buds with Diane Sanfilippo, and (b) you recommend a 2-hr cooking time.
The newest version of the Instant Pot (as of Summer, 2019) takes longer than the 30 min. you cite to completely release its pressure. In fact, even after an hour after, the float valve was still halfway up. Taking a calculated risk, I manually released the rest of the pressure, and everything was fine. Better than fine, in fact. The broth tastes far richer than any batch I’ve made in the crockpot.
The drawback is that the yield is lower than my two-crockpot cooking method: just 2.5 qt., not the 3 shown in your recipe photo.
Also, cooks should definitely *not* skim off the fat prior to decanting. The fat cap that forms is a natural, physical bacterial barrier, and it’s easier to remove after it’s solidified during chilling.
Thanks for this recipe.