The Ultimate Liquid Gold: Fearless Instant Pot Beef Broth
There’s nothing quite like a steaming mug of homemade beef broth. It’s the soul-warming, foundational ‘liquid gold’ that elevates everything from simple soups to complex sauces. Forget the bland, boxed stuff from the store! Using an Instant Pot, we’re unlocking deep, savory, and gelatin-rich flavor from beef bones in a fraction of the time it would take on the stovetop. This recipe is your shortcut to a nourishing, delicious broth that will become a staple in your kitchen. Let’s get simmering!
Ingredients
• 3 lbs / 1.4 kg grass-fed beef neck bones
• 1 large yellow onion, quartered
• ½ head celery, roughly chopped (about 4-5 ribs)
• 2 large carrots, peeled and halved
• 4 whole garlic cloves, peeled
• 4-5 fresh thyme sprigs
• 3 dried bay leaves
• Sea salt and freshly ground black pepper, to taste
• Filtered water, enough to cover
Instructions
1. Directions
2. Place the beef bones, quartered onion, chopped celery, carrots, garlic cloves, thyme sprigs, and bay leaves into the inner pot of your Instant Pot.
3. Pour in enough filtered water to just cover all the . Season generously with salt and pepper.
4. Secure the lid and turn the pressure valve to the “Sealing” position.
5. Select the “Manual” or “Pressure Cook” setting and cook on “High Pressure” for 90 minutes.
6. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes before carefully performing a “Quick Release” to vent the remaining steam.
7. Carefully open the lid and strain the broth through a fine-mesh strainer into a large bowl or pot, discarding the solids.
8. Allow the broth to cool to room temperature before transferring it to an airtight container and refrigerating overnight.
9. The next day, a solid layer of fat will have formed on top. Easily skim this off with a spoon and discard or save for cooking.
10. Store the finished broth in the refrigerator for up to 7 days or freeze for up to 4 months.
Nutritional Information
• Per Serving: Calories 331 | Total Fat 10.6g | Net Carbs 0.43g | Protein 52g | Fiber 0.8g
Pro Tips
• for Perfect Broth
• For a deeper, richer flavor and darker color, roast the beef bones and vegetables on a baking sheet at 400°F (200°C) for 30 minutes before adding them to the Instant Pot.
• Add one tablespoon of apple cider vinegar to the pot with the water. The acid helps break down the collagen and extract more beneficial minerals from the bones.
• For a crystal-clear broth, strain it a second time through a sieve lined with cheesecloth after the initial straining.
• Freeze the broth in ice cube trays or silicone muffin molds for perfectly portioned amounts that are easy to add to sauces, grains, or sautés.
FAQ
Q: How can I get a richer flavor in my Instant Pot beef broth
A: For a deeper, richer flavor and darker color, roast the beef bones and vegetables on a baking sheet at 400°F (200°C) for 30 minutes before adding them to the Instant Pot.
Q: How long does it take to cook beef broth in a pressure cooker
A: Set your Instant Pot to “High Pressure” and cook for 90 minutes. After the cycle, allow the pressure to release naturally for 10 minutes before performing a quick release.
Q: What is the best way to store homemade beef broth
A: You can store the finished broth in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze it for up to 4 months.
Q: How do I make my beef broth crystal clear
A: To get a crystal-clear broth, strain it a second time through a sieve lined with cheesecloth after the initial straining process.
