Unlock the secret to a deeply flavorful and nourishing elixir right in your own kitchen! This Instant Pot Beef Bone Broth is liquid gold, packed with collagen and nutrients. It’s incredibly easy to make and forms the perfect, soul-soothing base for soups, stews, or simply for sipping on its own. Say goodbye to store-bought and hello to homemade goodness.

Ingredients

• (Total Time: 4 HOURS 30 MIN| Serves: 6)
• 4 lbs / 1.8 kg beef marrow bones
• 1 tbsp / 15 ml lemon juice
• 2 tsp / 10 g salt
• 2 bay leaves
• ¼ cup / 15 g fresh celery leaves, finely chopped

Instructions

1. Directions1. Rinse the beef bones thoroughly under cold water and drain. Place them in a large bowl, cover with fresh water, and add the lemon juice. Let the bones soak for 30 minutes to help draw out impurities.2. Transfer the bones and their soaking liquid directly into the inner pot of your Instant Pot. Add the bay leaves, salt, and finely chopped celery leaves.3. Secure the lid on the Instant Pot and turn the steam release handle to the “Sealing” position. Select the “Slow Cook” function, set the heat to low, and adjust the timer for 4 hours.4. Once the cooking cycle is complete, allow the pressure to release naturally. Carefully open the lid once the float valve has dropped.5. For a clearer broth, strain the liquid through a fine-mesh sieve to remove the bones and aromatics. Taste and add an extra squeeze of lemon juice if desired.6. Let the broth cool to room temperature before transferring it to airtight containers. Refrigerate for up to a week or freeze for several months.

Nutritional Information

• Per Serving: Calories 18 | Total Fats: 0.6g | Net Carbs: 0.2g | Protein: 2.8g | Fiber: 0.1g

Pro Tips

• For a deeper, richer flavor, roast the bones on a baking sheet at 400°F (200°C) for 20-30 minutes until browned before adding them to the Instant Pot.
• Add a tablespoon of apple cider vinegar along with the lemon juice. The acidity helps break down the collagen and extract more beneficial minerals from the bones.
• For an ultra-clear broth, you can blanch the bones first. Cover them with cold water in a stockpot, bring to a boil, and simmer for 15-20 minutes. Drain, rinse the bones, and then proceed with the recipe.
• Freeze your finished bone broth in ice cube trays for perfectly portioned amounts to add to sauces, grains, or sautés.

FAQ

Q: Why should I roast the bones before making bone broth
A: Roasting the beef bones at 400°F (200°C) for 20-30 minutes before adding them to the Instant Pot is an optional step that develops a much deeper, richer, and more complex flavor in your finished broth.

Q: How long does homemade Instant Pot bone broth last
A: You can store your homemade bone broth in airtight containers in the refrigerator for up to one week. For longer storage, it freezes beautifully and will last for several months in the freezer.

Q: What is the purpose of lemon juice or vinegar in bone broth
A: Adding an acid like lemon juice or apple cider vinegar is a crucial step. The acidity helps break down the collagen and connective tissues in the bones, which allows more beneficial minerals and nutrients to be extracted into the broth.

Q: What is the best way to freeze bone broth for later use
A: For easy, pre-portioned amounts, freeze your finished bone broth in ice cube trays. Once frozen, you can transfer the cubes to a freezer bag. This makes it simple to add a small amount of flavorful broth to sauces, grains, or sautés.