Instant Pot Beef Bone Broth makes life so EASY! Beef bones, veggies, aromatics, and an instant pot are all that is required to make this liquid gold.
The building block to great food and cuisine is a good quality bone broth or stock. All good sauces and soups, like my Dairy Free Clam Chowder, start off with a homemade stock.
In this recipe, we made bone broth with an instant pot. If you don't have an instant pot, you can utilize a slow cooker or go old school with a large stockpot. The benefit of using a bone broth in a pressure cooker is time.
Roasting bones in a hot oven creates a deep, full-flavor, and rich bone broth. One of my favorite sauces is Demi-Glace sauce which is a reduced veal stock. By roasting the veal bones, you enrich the demi-glace sauce.
This recipe is a base recipe for all bone broths. Feel free to make beef, veal, or chicken bone broths.
What makes this instant pot beef bone broth is so good
- Great coffee replacement: What a great way to start your morning! Bone broth is loaded with gelatin, collagen, and healthy amino acids.
- Good for your joints: Collagen found in bone broth may be beneficial for your joints.
- Great for soups: All great soups have one thing in common. A flavorful broth or stock. Test it out for yourself, and I bet you will never buy store-bought bone broth again.
Bone Broth Ingredients
- beef bones (knukles, joints, and marrow bones)
- bay leaves
- black peppercorns
How to make this recipe
Making instant pot beef bone broth is so easy! Here's how to make it:
- Place beef bones on a foil-lined baking sheet. Marrow bones, knuckles, and joints are all great choices.
- In a 400-degree oven, roast bones for 30 minutes. Bones should look browned and caramelized.
- Place roasted beef bones, veggies, herbs, and spices into an instant pot.
- Fill the instant pot up with cold filtered water until bones are submerged.
- Secure with lid and cook on high pressure for 3 hours. After the time has elapsed, let the pressure release naturally for 15 minutes.
- Strain bone broth through a fine-mesh strainer into a large bowl. Transfer into large mouth mason jars.
Equipment often used for bone broth
- Instant Pot: In this recipe, we are using an instant pot for saving time. In just 3 hours, you will have a broth that gels.
- Slow Cooker: Combine all of your ingredients into a slow cooker and cook on low for 24 hours. This method works like a charm and was the way I made bone broth before discovering the instant pot.
- Stock Pot: The good old days of making stock on the stove slowly simmering for 12-18 hours.
- Beef bones: Swap out beef bones for veal or chicken bones.
- Onions + Garlic: If you are sensitive to onions and garlic, leave them out. The bone broth magic comes from the goodness inside the bones.
- Instant pot: If you don't have an instant pot, dust off the slow cooker or stockpot.
- Chicken Bone Broth: Use 1 chicken carcass and 1 pound of chicken feet. To get a chicken stock that gels the chicken feet is the secret ingredient.
- Vegetable Broth: Use a variety of veggies like mushrooms, carrots, celery, onions, and leeks. Using the saute function on the instant pot, brown the onions in 1 tablespoon of olive oil. Cover the veggies with filtered cold water and cook on high pressure for 45 minutes.
- Veal Bone Broth: Swap out beef bones for veal bones. Many classic French sauces like demi-glace are made from veal stock.
How to store and reheat beef bone broth
- How to Store: Pour bone broth into wide-mouth mason jars. Fill sink up with ice water and place mason jars into the ice bath to chill down quickly.
- How to Freeze: Place the bone broth into large ice cube trays. Large silicone ice cube trays work the best. Another way is to leave them into glass mason jars and put them into the freezer. Make sure to leave 1-2 inches of space for expansion. Yes, that's right, the liquid expands in the freezer.
- Reheat: Place frozen mason jars into the microwave and use the defrost setting for 5 minutes. Then microwave on full power using 2-minute increments. For bone broth ice cubes, place them into a small saucepan and heat gently until thawed.
- Line baking tray with aluminum foil: Baking beef bones at such a high temperature can destroy your baking trays. Avoid hours of scrubbing and cleaning by using foil or parchment paper.
- Use cold water: This allows the proteins to coagulate slowly and clump together and then rise to the surface. This allows you to skim the stock for clarification.
- Max fill line: All instant pots have max fill lines. DON'T, and I repeat don't go past this line. This is coming from someone who didn't listen. When I released the pressure hot broth was coming through the vent.
- Drink bone broth for healthy benefits: When I first started to drink bone broth I thought it was a little weird. I love it now because it relaxes me and fills me up. Bones contain healthy components like amino acids, gelatin, and collagen. Jazz up the bone broth with some freshly grated turmeric and a squeeze of lemon.
- Utilize the same bones twice: This is a bit of a chefy thick, but it works. After making your bone broth save the bones and toss the veggies. No need to roast the bones again. Place them back into an instant pot with fresh veggies.
Frequetnly Asked Questions
1-2 hours if you are in a pinch. We find that 3 hours is the sweet spot for a nice gelatinous bone broth. The longer your cook the bones the more collagen you break down.
Yes! Anything with calories will break a fast. Bone broth is so low in calories it should not alter the benefits of fasting. If you are in ketosis bone broth will not knock you out of ketosis.
The beef broth has the most collagen thanks to the size and weight of the bones. If you are making chicken bone broth the addition of chicken feet will up the collagen amount.
Yes, they are the same. Bone broth is a trending name. The stock has always been made from bones and dates back hundreds of years in culinary tradition. Call in bone broth or stock both are extracting the gelatin and collagen out of bones.
Yes! Heat a mug of broth in a microwave and enjoy straight up or add fresh turmeric and lemon. Some people don't like the mouthfeel of drinking bone broth. You can enjoy this broth in your soups, stews, and sauces.
Other recipes that use bone broth
Instant Pot Beef Bone Broth
- Preheat ove to 400 degrees.
- Place beef bones on a foil-lined baking tray. Roast for 30 minutes.
- In an instant pot combine roasted bones, onion, celery, carrots, leek, garlic, peppercorns, thyme, parsley, and bay leaves.
- Cover the bones with cold filtered water until completely submerged.
- Lock the lid on your instant pot and set it on high pressure for 3 hours.
- Let the instant pot release pressure naturally for 10-15 minutes.
- Strain broth through a fine mesh strainer. Pour broth into wide-mouthed mason jar and chill.