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Instant Pot Beef Bone Broth in a glass on a table.

Instant Pot Beef Bone Broth

Arlene Mobley - Flour On My Face
Discover how easy it is to make delicious homemade beef bone broth with your favorite kitchen tool - the Instant Pot! Follow our step by step guide to make a tasty, and comforting beef broth at home.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour 20 minutes
Steam Release 30 minutes
Total Time 3 hours 5 minutes
Course Condiment
Cuisine American
Servings 10 Cups
Calories 10 kcal

Ingredients  

  • 5 lbs. beef marrow bones (or a combination of other beef bones)
  • 5 medium carrots (peeled)
  • 5 stalks celery
  • 1 medium onion (peeled and cut into wedged)
  • 5 medium peeled cloves of garlic
  • 3 medium Bay leaves
  • 1 teaspoon sea salt
  • 12 whole pepper corns
  • 1 small bunch of fresh parsley
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Instructions 

Bone Broth Prep

  • Blanch the beef bones in a large stockpot of boiling water for 15 minutes, then rinse them off to remove any residue.
  • Peel and trim the vegetables.
  • For an extra depth of flavor, we recommend roasting the bones and vegetables in a preheated oven at 425 F. degrees for 45 minutes.

Blanching the beef bones

  • Place the beef marrow bones into the bottom of a large stockpot. Pour water in to cover the bones. Bring the pot to boil. Boil the bones 15 minutes. Turn the heat off.
  • Using tongs or a slotted spoon transfer the beef bones to a colander and rinse well with cold water to remove any foamy bits that may be stuck to the bones.

Roasting the beef bones & vegetables

  • Line a large roasting pan with parchment or aluminum foil. Arrange the roasted beef marrow bones, carrots, celery, onion and garlic cloves in a single layer.
  • Roast in a preheated 425 F. degrees oven for 45 minutes. Turn the bones and vegetable a couple of times to roast all sides.

Pressure Cooking Beef Bone Broth

  • Transfer the bones and vegetables to the inner pot of your 8-quart pressure cooker. Add a handful of fresh parsley, bay leaves, peppercorns, and salt.
  • Pour ten cups of water, ensuring that the ingredients are covered but not overfilling past the max fill line of the pot.
  •  Lock the lid in place, set the pressure cooking time to 120 minutes,
  • After pressure cooking, allow the pressure cooker to naturally release steam for 30 minutes. Once the safety button drops, carefully remove the lid and cool the broth to room temperature.
  • Strain the broth through a strainer that has been lined with cheesecloth or a coffee filter over a large bowl to remove any bits of solids.
  • Refrigerate the broth overnight and skim off any solidified fat the next day.
  • Transfer the bone broth to jars and store in the fridge for up to 3 weeks or freeze it for up to six months.
  • Makes 2 quarts plus one cup of beef bone broth.

Recipe Expert Tips

  • blanching is optional but it helps remove impurities and much of the fat.
  • roasting the bones and vegetables adds a deep depth of flavor to the bone broth. don't skip this step.
  • freeze portion size amounts of beef bone broth and always have some on hand.
  • use a variety of bones: For a rich, flavorful broth, use a mix of beef bones including marrow bones.

Nutrition

Serving: 20ServingsCalories: 10kcalCarbohydrates: 4gProtein: 16gFat: 192gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 271mgPotassium: 188mgFiber: 2gSugar: 2gVitamin A: 5747IUVitamin C: 4mgCalcium: 29mgIron: 11mg
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