If you've never made homemade beef broth in the Instant Pot, you're in for a treat! It’s rich, flavorful, and packed with nutrients, plus it’s so easy to make! Forget the store-bought version, once you taste this homemade beef broth, you'll never go back!
Give Instant Pot chicken broth and Instant Pot turkey broth a try too!
In our house, homemade broth is a staple. We use it for everything, from soups like roasted broccoli and cauliflower soup and creamy Instant Pot broccoli cheddar soup to cooking Instant Pot long grain rice and making gravies for Instant Pot turkey breast.
The Instant Pot makes it so easy that we can make a big batch anytime we have leftover beef bones. Plus, knowing exactly what’s in our broth (no preservatives, no additives) makes me feel so much better about giving it to my family! Whether we’re sipping it straight or using it as a soup base, it’s a must-have in our kitchen!
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Ingredients to Gather
To make the best homemade beef broth, you’ll need a few simple ingredients!
- Beef bones. A mix of marrow bones, knuckle bones, and meaty bones for the best flavor and collagen content. You can usually find these in the meat aisle of the grocery store.
- Vegetables. Onion, carrots, and celery for a classic broth flavor.
- Garlic. I love adding garlic to my broth. I think it adds so much to my broth. No need to peel the garlic cloves either!
- Apple cider vinegar. It might seem weird to add vinegar to the broth, but it does not make it taste like vinegar at all! It just helps extract nutrients from the bones.
- Bay leaves. Adds a little bit of an earthy flavor to the broth. Just remember to remove the bay leaves before serving the broth.
- Peppercorns. For a gentle spice.
- Salt. I don't like adding too much salt to my broth when I am making it. I only add a little bit to the broth and then I add more as I use the broth in my recipes.
- Water. Enough to cover the bones but not exceed the Instant Pot’s max fill line.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Variations and Substitutions
- Change the herbs! Add fresh thyme, rosemary, or parsley for extra aroma.
- Make it a little spicy! Throw in a dried chili pepper for a bit of heat.
- Make it extra gelatin-rich! Add chicken feet or extra knuckle bones for a broth that gels really well when it is chill.
How To Make Instant Pot Beef Broth
- Step 1: Preheat the oven to 425 degrees F. Sprinkle with the olive oil and salt. Roast them for 30 minutes. Roughly chop the onions, carrots, and celery while the bones roast.
- Step 2: When they are done, place them in the Instant Pot. Add the chopped vegetables, garlic, apple cider vinegar, bay leaves, and peppercorns. Fill with water, but don’t go past the max fill line.
- Step 3: Secure the lid and set the Instant Pot to High Pressure for 2 hours. The Instant Pot will take 5-10 minutes to come up to pressure. Let the pressure release naturally for at least 30 minutes before opening the lid.
- Step 4: Use a fine-mesh strainer or cheesecloth to strain the broth into a large bowl or container.
- Step 5: Remove all the bones and vegetables from the Instant Pot.
- Step 6: Let the broth cool, then store in the fridge for up to 5 days or freeze for longer storage.
Lynn's Tip!
Use whatever vegetables and herbs you have at home. You can use parsley, thymes, rosemary, and vegetables scraps if that is what you have at home.
Tips and Tricks
- Use a variety of bones for the best flavor and nutrition. You can even mix meats. Use turkey bones, chicken feet, and beef bones for a really flavorful bone broth.
- Don’t skip the natural release! It helps keep the broth clear and will reduce all the broth spewing all over your kitchen when you try to manually release the pressure.
- For a clear broth, strain it twice through cheesecloth.
- Skim the fat after cooling if you prefer a leaner broth. It's not necessary, but do it if you prefer a less fatty broth.
How to Make Beef Broth on the Stove and in the Slow Cooker
If you don’t have an Instant Pot, you can still make delicious homemade beef broth using the stovetop or a slow cooker.
Stovetop Method
Place the beef bones, vegetables, garlic, apple cider vinegar, bay leaves, and peppercorns in a large stockpot. Fill the stockpot with water until everything is covered but not overflowing. Bring to a gentle simmer over medium heat, then reduce to low and let it simmer uncovered for 12-24 hours. Skim off any foam or impurities that rise to the top. Strain and store as directed.
Slow Cooker Method
Add the beef bones, vegetables, and seasonings to your slow cooker. Cover with water, leaving about an inch of space at the top. Cook on Low for 18-24 hours, occasionally skimming any foam. Once done, strain the broth and store it in the fridge or freezer.
The key to a really good broth is letting the beef broth cook low and slow to extract all the nutrients and flavor from the bones.
How To Use Instant Pot Beef Broth
- The perfect base for homemade soups. It's perfect in Instant Pot cabbage roll soup and Instant Pot stuffed pepper soup especially!
- Use this beef broth instead of water for Instant Pot couscous or Instant Pot orzo.
- Use it in crab risotto or Instant Pot asparagus risotto instead of chicken broth.
- Warm up a mug with a pinch of salt for a cozy drink to enjoy any time of the year!
Storage Info
Pour the broth into airtight containers or glass jars, leaving about an inch of space at the top to allow for expansion as it chills. Let the broth cool slightly before placing it in the refrigerator. If you plan to use it within 4 to 5 days, store it in the refrigerator. Once chilled, the fat will rise to the top. This actually creates a natural seal that helps preserve the broth. You can skim off the fat before using or leave it for extra richness.
For longer storage, freezing is the best option. Once the broth has cooled, pour it into freezer-safe containers, silicone molds, or ice cube trays for easy portioning. I don't recommend using a glass jar as the glass can crack in the freezer. It's happened to me and it is not fun to clean up!
Another method is to freeze in silicone muffin trays and transfer the frozen portions into zip-top freezer bags for space-saving storage. Label containers with the date, and store for up to 6 months. You don't have to defrost the broth portions, just add them to the pot as you need some broth.
Frequently Asked Questions
Yes! While the second batch will be lighter in flavor, you can still get a good broth by pressure cooking for another 2 hours with fresh vegetables and seasonings.
If your broth doesn’t gel when cooled, it might not have had enough collagen-rich bones. Try adding knuckle bones, oxtail, or chicken feet next time.
After chilling, the fat will solidify on top. You can skim it off with a spoon and save it for cooking or discard it.
More Instant Pot Recipes
📖 Recipe
Instant Pot Beef Broth
Equipment
Ingredients
- 2-3 lbs Beef Bones Neck bones, marrow bones, knuckle bones, etc.
- 2 tablespoon Olive oil
- 1 Onion
- 2 Carrots
- 2 Celery Sticks
- 3 Garlic Cloves
- 1 tablespoon Peppercorns
- 2 Bay leaves
- 2 tablespoon Apple Cider Vinegar
Instructions
- Place the raw bones on a baking sheet and roast at 425°F for 30 minutes.
- Roughly chop the onions, carrots, and celery.
- Place the beef bones in the Instant Pot. Add the chopped vegetables, garlic, apple cider vinegar, bay leaves, and peppercorns.
- Fill with water, ensuring you don’t go past the max fill line.
- Secure the lid and set the Instant Pot to High Pressure for 2 hours. Let the pressure release naturally for at least 30 minutes before opening the lid.
- Use a fine-mesh strainer or cheesecloth to strain the broth into a large bowl or container. Remove all of the bones and vegetables.
- Let the broth cool, then store in the fridge for up to 5 days or freeze for longer storage.
Notes
- This broth filled 3 quart sized mason jars filled with broth.
- To make an even thicker, more gelatin filled broth, use a combination of beef bones and chicken bones too.
- Use this recipe to sip on or in your favorite soup recipes.
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