There’s something deeply comforting and restorative about a cup of homemade beef bone broth. Rich, savory, and packed with nutrients, it’s the liquid gold that forms the backbone of countless incredible dishes. Traditionally a slow-simmered affair, this recipe harnesses the magic of the Instant Pot to deliver that all-day flavor in a fraction of the time. Get ready to create a nourishing, gelatinous broth that will elevate your cooking and warm your soul.
Ingredients
• 1.5 lbs (about 680g) Beef Bones (marrow, knuckle, and oxtail are great)
• 2 sprigs fresh Thyme
• 2 Bay Leaves
• 1 large Onion, chopped
• 1/3 cup (about 40g) Celery, chopped
• 3 ounces (about 85g) Carrots, chopped
• 2 tsp minced Garlic
• 8-10 cups Water, or enough to cover
• Salt and freshly ground Black Pepper, to taste
Instructions
1. Directions
2. Place all —beef bones, thyme, bay leaves, onion, celery, carrots, and garlic—into the inner pot of your Instant Pot.
3. Pour in enough water to cover all the completely, being careful not to fill past the ‘MAX’ line on the pot.
4. Secure the lid, ensure the steam release valve is set to ‘Sealing,’ and select the ‘Pressure Cook’ or ‘Manual’ setting. Cook on HIGH pressure for 90 minutes.
5. Once the cooking cycle is complete, allow the pressure to release naturally. This can take 20-30 minutes. Do not use the quick release method, as hot liquid may spray from the valve.
6. Carefully open the lid. Using a fine-mesh sieve or cheesecloth, strain the broth into a large bowl or pot, discarding the solids.
7. Season the finished broth with salt and pepper to your liking. Serve warm, or allow it to cool completely before storing in the refrigerator or freezer.
Nutritional Information
• Nutrition Per Serving
• Calories: 18
• Total Fat: 0.6g
• Net Carbs: 0g
• Protein: 3g
• Fiber: 0g
Pro Tips
• Pro-Tips For The Best Bone Broth
• For a deeper, richer flavor, roast the beef bones and vegetables at 400°F (200°C) for 30-40 minutes until well-browned before adding them to the pot.
• Add a tablespoon of apple cider vinegar to the pot before cooking. The acid helps break down collagen and extract more valuable nutrients from the bones.
• For a clear broth with a solid ‘jiggle,’ chill it completely in the refrigerator. This allows the fat to solidify on top, making it easy to scrape off and discard.
• Freeze your finished broth in ice cube trays or silicone muffin molds for perfectly portioned amounts, ready to add to any recipe.
FAQ
Q: What are the best bones for beef bone broth
A: For the most flavorful and gelatinous broth, a combination of bones is ideal. This recipe recommends using marrow, knuckle, and oxtail bones to ensure a rich, nutrient-dense result.
Q: How do I get a deeper flavor in my bone broth
A: To achieve a deeper, richer flavor, you should roast the beef bones and vegetables. Spreading them on a baking sheet and roasting at 400°F (200°C) for 30-40 minutes until well-browned will significantly enhance the final taste.
Q: Why isn’t my beef bone broth gelatinous
A: A gelatinous broth comes from collagen-rich bones like knuckle and oxtail. For the broth to set and get that ‘jiggle,’ it must be chilled completely in the refrigerator. Adding a tablespoon of apple cider vinegar can also help extract more collagen from the bones during cooking.
Q: How should I store homemade bone broth
A: Once cooled, you can store the broth in an airtight container in the refrigerator for up to a week. For longer storage, freeze it in ice cube trays or silicone molds for easy, pre-portioned amounts to add to future recipes.
