Bone broth in the Instant Pot is easier than it seems. Don't toss those beef bones — freeze them, and when you have 2 pounds, follow this recipe to make your own with minimal prep!
Ingredients
- cooking spray:
- frozen beef bones: 2 pound
- carrots: 2 piece (chopped)
- stalks celery: 2 piece (chopped)
- medium onion, quartered: 1 piece
- garlic, whole: 5 clove
- boiling water: 6 cups
- bay leaves: 2 piece
- apple cider vinegar: 1 Tbsp
- sea salt: 1 tsp
- whole black peppercorns: 10 piece
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Dotdash Meredith Food Studios
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Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet. Dotdash Meredith Food Studios
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Roast in the preheated oven until browned, about 45 minutes.
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Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot). Add boiling water, bay leaves, vinegar, sea salt, and peppercorns. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build. Dotdash Meredith Food Studios
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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 the strainer and discard solids. Dotdash Meredith Food Studios
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Allow broth to cool. Remove and discard the fat layer.
