Easy Instant Pot Beef Bone Broth
Long gone are the days that your homemade broth takes all day to cook! Before our Instant Pot, we used to make broth to last us for a month but, it usually meant we would be using the stove all day and in order to make enough– all the burners were occupied. The Instant Pot has made this process so much faster! We can make beef bone broth in under 90 minutes and doing this multiple times a day has made it so that we can stock up for more than 2-3 months. When choosing bones for your beef bone broth, I highly suggest using beef neck bones or oxtail. To make the best beef broth, you want to choose cuts that are filled with cartilage– it makes the broth nice and thick (and tasty!)
When choosing bones for your beef bone broth, I highly suggest using beef neck bones or oxtail. To make the best beef broth, you want to choose cuts that are filled with cartilage– it makes the broth nice and thick (and tasty!)
This is soo easy that you will never want to buy broth from the grocery store again. Stick the beef bones into the pot whole, chop the celery and onion. Throw in whole thyme, bay leaf and carrots (if you use whole carrots, chop them up) and 4 whole garlic cloves.
When everything is in the pot, fill with water until the line right below the max line. The water from your veggies will add more water to the broth, so avoid over filling.
Put the top on the Instant Pot and cook on high pressure for 90 minutes.
Once your broth is done in the pressure cooker, strain your broth into a pot getting rid of the veggies. Freeze and save! Ignore the little white spots in our broth, we actually let it sit for an hour because we had to leave the house. What you see is just cooked impurities from the veggies and meat that collects on the top of the broth when it sits. You can take this off the top before you freeze if it happens to you.
- 3lb Beef Bones (neck bones or oxtail preferred)
- 3 Bay Leaves
- Half Head of Celery (chopped)
- 5 oz carrots
- 4 whole garlic cloves
- 4-5 sprigs Thyme
- 1 onion (chopped, roughly)
- salt (to taste)
- pepper (to taste)
- Cut Onion and celery, add to pot
- Add everything else into the pot (whole)
- Fill with water until line right before the max line on your pot
- Cook on High Pressure for 90 minutes, quick release
- Strain and store in freezer