When I was a teenager, my mom taught me how to make beef broth for soup. At some point over the years, that same broth is now called beef bone broth. Of course, I wanted to simplify it, so I make Instant Pot Beef Broth these days. My mom doesn’t know the difference, so don’t tell her!
Where do you get the bones?
If your family eats a lot of beef with bones in it, that’s a great way to collect them. We don’t have a lot of that for dinner so I just ask my butcher for bones. He saves them for me and I go in every now and then and pick them up.
Ingredients for Instant Pot Beef Bone Broth:
2 lbs beef bones
2 carrots, chopped into large chunks
2 stalks celery, chopped into large chunks
2 small onions, halved
5 cloves of garlic
1 tbsp apple cider vinegar
1 tsp salt
5 whole black peppercorns
6 cups water
Unfortunately, the entire process can’t be completed in the Instant Pot. The bones first have to be roasted to get that rich flavor and all the nutrients.
First, make sure to line a baking sheet with either aluminum foil or parchment paper to save on cleanup later.
Next, put the beef bones, celery, onion, carrots, and garlic on the sheet.
Roast at 400 degrees for about 45 minutes.
Now comes the fun part.
Take the ingredients off of the baking sheet and add them to your Instant Pot with apple cider vinegar, salt, peppercorns, and water.
Using the manual function, set the pressure for 2 hours (120 minutes)
Now comes the messy part. You’ll want to remove the bones and vegetables from the broth. I’ve found that it’s easiest to just pour it over a strainer into a bowl. Then throw out everything except the broth.
The next step is to put the broth in the refrigerator to let the fat float to the top and then take that off. Once in a while, if I am making soup, I will leave a little fat in there to give the soup a little extra flavor. I never leave all of it though – gross.
And there you have it – rich, delicious, nutritious bone broth in a fraction of the time it would take on the stove.
How to Store Beef Bone Broth:
Just like any other broth, beef bone broth can be stored for up to a week in the refrigerator. However, you can freeze it for much longer. I usually put it in Ziploc bags and freeze it in portions. That way I can use a bunch of them to make a soup or just one or two to add to a recipe.
Some people also like to freeze bone broth in an ice cube tray – that way they can just throw a cube in here or there with a recipe and get that rich flavor without all of the work.
Health Benefits of Bone Broth:
Beef Bone Broth is soooo good for you!
First, it’s rich in collagen and minerals, which make your bones stronger. As we age, our bones lose density. The collagen in bone broth helps to keep those bones and joints strong.
Second, that same collagen that helps with strong bones makes a huge difference when it comes to hair, nails, and skin. It even plays a part in reducing wrinkles and stretch marks! It’s safe to say that if you want healthy skin and nails, bone broth makes a great addition to your diet.
Beef bone broth boosts your immune system too. That old adage about grandma’s soup curing a cold really is true – grandma probably made her soup with bone broth. Which is why it helps your immune system kick colds and other sicknesses quicker.
Some people like to add bone broth to soup (which is what I do) or simply to drink it on its own. Served warm, it makes a great treat on a chilly day. You can do either – you’ll get the benefits regardless.
- 2 lbs beef bones
- 2 carrots, chopped into large chunks
- 2 stalks celery, chopped into large chunks
- 2 small onions, halved
- 5 cloves of garlic
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 5 whole black peppercorns
- 6 cups water
- Line a baking sheet with either aluminum foil or parchment paper.
- Put the beef bones, celery, onion, carrots, and garlic on the sheet.
- Roast at 400 degrees for about 45 minutes.
- Take the ingredients off of the baking sheet and add them to your Instant Pot with apple cider vinegar, salt, peppercorns, and water.
- Using the manual function, set the pressure for 2 hours (120 minutes.)
- Natural Pressure Release.
- Using a strainer, separate the broth from the bones and veggies.
- Refrigerate overnight.
- Scrape the fat off of the top of the broth.
- Spoon into individual portions for recipes or to drink alone.
Amount Per Serving: Calories: 467Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 132mgSodium: 519mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 41g
Nutrition Information may not be accurate.