There’s nothing quite as comforting and nourishing as a warm mug of homemade beef bone broth. It’s the liquid gold of the kitchen, packed with collagen, minerals, and a deep, savory flavor that elevates any dish it touches. Forget simmering a pot on the stove for days; this Instant Pot recipe unlocks all that goodness in under two hours, making it incredibly easy to keep this wholesome staple on hand. Whether you’re sipping it straight, using it as a base for soups, or enriching your sauces, this recipe is your shortcut to a perfect, gelatinous broth every single time.
Ingredients
• 1.5 lbs / 680g beef bones (marrow, knuckle, or neck bones)
• 1 medium onion, roughly chopped
• 2 carrots, roughly chopped (approx. 3 oz / 85g)
• 1/3 cup / 35g celery, roughly chopped
• 2 teaspoons / 2-3 cloves garlic, smashed
• 2 fresh thyme sprigs
• 2 bay leaves
• 1 teaspoon sea salt
• 1/2 teaspoon whole black peppercorns
• 8-10 cups / 2-2.4L filtered water
Instructions
1. Directions
2. Combine : Place the beef bones, onion, carrots, celery, garlic, thyme, bay leaves, salt, and peppercorns into the inner pot of your Instant Pot.
3. Add Water: Pour in enough filtered water to cover all the , being careful not to exceed the “MAX” fill line on the pot.
4. Pressure Cook: Secure the lid and set the steam release valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and cook on HIGH pressure for 90 minutes.
5. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally. This can take 20-30 minutes. The float valve will drop when it’s safe to open.
6. Strain: Carefully open the lid. Using a fine-mesh sieve or cheesecloth, strain the broth into a large bowl or pot, discarding the solids.
7. Serve or Store: Let the broth cool slightly before serving. To store, let it cool completely at room temperature before refrigerating for up to 5 days or freezing for up to 6 months. Enjoy!
Nutritional Information
• Per Serving: 1 cup
• Calories: 18
• Total Fat: 0.6g
• Net Carbs: 0g
• Protein: 3g
• Fiber: 0g
• is an estimate and may vary based on the specific bones and used.
Pro Tips
• Pro-Tips for the Best Bone Broth
• For a deeper, richer flavor, roast the beef bones and vegetables on a baking sheet at 400°F / 200°C for 30 minutes until browned before adding them to the Instant Pot.
• Add a tablespoon of apple cider vinegar to the pot with the water. The acid helps break down the collagen and draw more beneficial minerals from the bones into the broth.
• After chilling the broth in the refrigerator, a layer of fat will solidify on top. You can easily skim this off for a leaner broth or save the tallow for cooking.
• A great bone broth will gel when chilled, which is a sign it’s rich in collagen. If yours doesn’t, try using more joint and knuckle bones next time.
FAQ
Q: Why didn’t my beef bone broth gel
A: A gelatinous broth is a sign of high collagen content. If your broth doesn’t gel when chilled, it may be because of the type of bones used. For a richer, more gelatinous result, try using more joint and knuckle bones in your next batch.
Q: How can I get a deeper flavor in my bone broth
A: To achieve a deeper, richer flavor, you can roast the beef bones and vegetables before pressure cooking. Spread them on a baking sheet and roast at 400°F (200°C) for about 30 minutes, or until they are nicely browned.
Q: What kind of beef bones are best for bone broth
A: This recipe works well with a variety of beef bones. Marrow, knuckle, or neck bones are excellent choices. For a broth that is particularly rich in collagen and gels well, using plenty of knuckle and joint bones is highly recommended.
Q: How long does homemade Instant Pot bone broth last
A: Once cooled completely, you can store your homemade bone broth in an airtight container in the refrigerator for up to 5 days. For longer storage, it can be frozen for up to 6 months.
