Instant Pot Beef Broth

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Make rich and flavorful Instant Pot beef broth in just a few hours! Perfect for soups, stews, and sipping, this easy homemade broth is packed with nutrients and deep flavor.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Main Course

Cuisine: American

Servings: cups

Calories: 49kcal

Author: Lynn Polito

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.

Nutrition