Instant Pot Beef Bone Broth
Beef bone broth made in the Instant Pot is simple and efficient. Set it and forget it while the Instant Pot does all the work. This liquid is nourishing and warming, best enjoyed on its own with a little salt or as a base for soups, stews, or sauces.
I wish I could give everyone homemade bone broth. It is healing and warming, seriously pure comfort when lightly seasoned with salt and steam is blowing off the top. Bone broth can be enjoyed year-round, but there is something so special about bundling up in the cooler months and warming your hands with a mug of this delicious elixir.
HOW TO MAKE BEEF BONE BROTH
The first step when making a beef bone broth, always use high-quality pasture-raised bones. Try to buy local if you can, it always helps to speak to your local butcher. Let them know what you are doing with the bones and they will usually give you cuts that contain more gelatin and collagen in them (usually the odd bits, don’t be alarmed).
Next up, roast your bones. This adds flavor and also helps cook off some of the fat. After roasting, transfer the bones to your pressure cooker and fill with water. Cook for 4 hours on high pressure. Beef bones are very dense and need to cook for a long time to ensure all the nutrients are drawn out.
Once the timer has gone off, don’t rush to release the steam. The broth will be extremely hot and lots of pressure has built up. You will need to let the pressure cooker naturally release steam for 30 minutes to an hour. After waiting, release the steam, strain, and filter the broth. Enjoy right away with some salt, season more elaborately, or store it in the fridge or freezer for later!
HOW LONG DOES BROTH LAST
Homemade broth lasts about a week in the fridge and 6 months in the freezer. I try to always keep the freezer stocked with a couple of quarts of broth in case of emergencies. Great for throwing together a quick dinner with minimal ingredients on hand or if anyone is feeling under the weather.
HOW TO MAKE BONE BROTH TASTE BETTER
I love drinking broth straight, with just a little salt, but that might not be everyone's style. This recipe is plain without any seasonings, so don’t expect it to taste amazing on its own. It is a good base to use when cooking, but if you want to consume it as a broth, you will need to add some seasonings for flavor.
Homemade bone broth can be taken in many directions. I love doing a miso soup inspired broth with miso paste, toasted sesame oil, soy sauce, fish sauce, ginger, and garlic. This combination is hearty and funky..in a good way. For extra healing power, try a combination of turmeric powder, fresh ginger, garlic, and red pepper flakes. Ginger, turmeric, and broth are powerhouses of healing, you will feel so good after drinking this combination.
If you still can’t get past drinking broth, that’s okay. You can still implement bone broth into your diet in other ways. When making soup, try replacing those chicken bouillon cubes or boxed broth with instant pot bone broth instead. I religiously add it to soup. I honestly don’t see the point of soup without it. Not only does it add extra nutrients such as protein, but it also adds depth and silky consistency that store-bought broth can’t replicate.
Instead of making rice with water, try making it with bone broth instead. I also like to add bone broth to black or pinto beans (after draining), again, it adds flavor and depth, making the beans taste better.
If you aren’t feeling bone broth on its own, don’t write it off completely. There are so many ways to implement it into your cooking that will enhance the flavors of the dish without overpowering whatever you’re making. That’s one of the reasons I love cooking with it so much. So I recommend that you experiment and just add it to things to see how it changes the food!
Instant Pot Beef Bone Broth
Ingredients
- 2 lbs pasture raised beef bones
- 1 teaspoon apple cider vinegar
- Water
Instructions
- Preheat oven to 350 ºF.
- Arrange beef bones on a baking sheet. Roast the bones until brown in spots and the fat starts to cook off, about 30-40 minutes.
- Transfer the roasted bones to a 6-quart pressure cooker. (I used an Instant Pot). The fat that has been cooked off can be reserved in a crock for cooking, but don't scrape it into the pressure cook.
- Add vinegar and pour water 1 inch below the max fill line.
- Secure the lid on top and set the steam release valve to the sealing position.
- Press the pressure cook setting and set the timer for 4 hours. It will take about 15 minutes for the pressure cooker to warm up, once it does, the timer will start running.
- After timer goes off, allow the pressure to release naturally. This will take anywhere between 30 minutes to an hour. Do NOT try to release the pressure manually, or it will make a mess. There is too much pressure built up to release instantly once the broth is finished cooking.
- Once the pressure has released, filter and strain the broth from the bones. You can use cheesecloth, milk bag, a fine mesh strainer, or a tea steeper.
- Transfer broth to an airtight container and let finish cooling before storing it in the fridge.
- Beef Bone Broth can keep up to a week in the refrigerator or up to 6 months in the freezer.
Notes:
This recipe is for a 6 quart pressure cooker.
