This beef bone broth recipe is flavourful, rich and so much easier to make at home thanks to the Instant Pot (pressure cooker). Learn how to make this amazing staple and use it to boost up your dishes.
Roast The Bones + Veggies
- Preheat oven to 400F (or 200C).
- Toss the bones, onion, carrot and celery in the oil and arrange in a single layer on a baking sheet or roasting pan. Roast in the oven for 20 minutes. Flip the bones and give the veggies a toss. Place back in the oven and continue to roast for an additional 20 minutes or until everything is golden brown (watch that nothing burns).
Put Everything In The Instant Pot
- Transfer the bones and roasted veggies to the Instant Pot. Add in the mushrooms, tomato paste, bay leaves, apple cider vinegar and tamari.
- Fill with water until it just covers the bones or reaches just below the Max Fill line (whichever comes first). Be careful not to overfill (don’t worry if some of the solids are sticking up past the water). Secure the lid and set the steam release valve to the “Sealing” position.
- Press the “Soup” button (or Manual/Pressure Cook button) and set to cook for 120 minutes or 2 hours (high pressure) followed by a natural release.
Strain + Chill
- Strain the broth by first using tongs to pull out all the large pieces and then pouring the rest through a fine mesh sieve into a large bowl, pitcher or pot.
- Cool down the strained broth quickly before storing by using an ice bath. Simply fill a sink or big bowl with ice water and place your bowl or vessel containing the strained broth into it. Alternatively, you could also add a few ice cubes directly into the broth. Quick chilling prevents bacteria from growing and your fridge heating up.
Store + Enjoy
- Pour into storage containers and store in the fridge for up to 1 week or freeze for up to 6 months. I like to place it in the fridge overnight and then scoop the fat layer off the top with a spoon before portioning out for the freezer.
- Beef Bones: Use a variety of bones that include some joints as well as meaty bones. Preferably use high quality, organic, grass-fed bones. Source them from a local butcher or farmers market (ask for beef soup bones). You can also save bones from bone-in cuts that you have cooked like rib roasts, t-bone steak, etc.
- Additional Aromatics + Seasoning: You could also add things like fresh herbs (parsley, thyme, etc), peppercorns, garlic cloves, etc. As for salt, I prefer to wait and add salt when I use the broth for added flexibility.
- “Soup” Button: I usually use the “Soup” function on my Instant Pot when making broth/stock since this setting controls the pressure and temperature to ensure that the liquid never goes into a heavy boiling state. However, you can also simply use the “Manual” or “Pressure Cook” button.
- Storage Tips: Portion out into various size storage containers for different uses. I like to store in mason jars and silicone molds. Wide mouthed mason jars (like these Ball 16 oz, 24 oz and 32 oz ones) with plastic storage caps are great for storing larger quantities that will be used in soups or stews. Silicone molds like muffin trays, baby food freezer storage containers and Souper Cubes are all great for freezing smaller portions to be used in a variety of recipes (freeze them on a baking sheet and then once frozen pop them out and store in a freezer bag).
- Freezing In Glass Mason Jars: Prevent cracks with these 2 tips: 1) Leave Space: Leave at least 1 inch of space at the top of the jar to allow for expansion. If the jar curves at the top, keep liquid below the curvature. 2) Never Place A Hot Jar In The Freezer: Make sure jars are completely cool first. I like to first cool them down in the fridge overnight before transferring to the freezer.
- Special Strainer Insert: Instead of using a fine mesh sieve and bowl to strain your broth, you could also use a special insert for the Instant Pot like this mesh steamer basket. You would place it into the inner pot of the Instant Pot and then add all the ingredients into it. Once cooking is finished, you simply lift the special insert out containing all the chunky bits and will be left with strained broth.
- Mine Didn’t Gel?: Don’t worry if your broth doesn’t gel up after chilling in the fridge. It just has a lower gelatin content but is still delicious and nutritious. This could be due to adding too much water or not using enough collagen rich bones. Next time, try adding in a few more bones that are full of connective tissue. You can also add in some quality gelatin (I like this one) for an added boost.
Keywords: instant pot beef bone broth, instant pot beef stock, beef bone broth, pressure cooker beef bone broth