Beef Bone Broth In The Instant Pot Recipes

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BEEF BONE BROTH IN THE INSTANT POT®



Beef Bone Broth in the Instant Pot® image

Savory, warm, soothing, and everything you want in a bone broth. Pepper, coriander, and cloves all shine, adding warmth and depth of flavor, but none overpower in any way. Drink warm as-is, or use as a base for soups, stews, etc. Broth will keep in the freezer for up to 2 months.

Provided by Marianne Williams

Time 4h25m

Yield 8

Number Of Ingredients 11

3 pounds beef bones
2 medium carrots, roughly chopped
1 medium yellow onion, roughly chopped
1 medium head garlic, halved crosswise
2 tablespoons apple cider vinegar
2 leaf (blank)s fresh bay leaves
8 cups water, or more as needed to cover
1 teaspoon whole black peppercorns
½ teaspoon whole coriander seeds
3 whole cloves
1 ½ teaspoons kosher salt

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Place beef bones on a large rimmed baking sheet.
  • Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.
  • Transfer bones to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Add carrots, onion, garlic, apple cider vinegar, and bay leaves; pour in enough water to cover. Select Saute function and bring to a boil, uncovered, about 20 minutes.
  • Once boiling, skim top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set timer for 2 hours. Allow 30 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Release remaining pressure carefully using the quick-release method, 1 to 2 minutes. Unlock and remove the lid.
  • Place a large fine-mesh sieve lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones. Pour broth mixture into sieve. Press on solids until all liquid has drained. Discard solids; skim off any fat from surface, if needed, and stir salt into broth.
  • Divide among serving containers and serve immediately, or let cool to room temperature, about 45 minutes, and store in the refrigerator for up to 3 days.

Nutrition Facts : Calories 25.1 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 380.7 mg, Sugar 1.4 g

INSTANT POT BONE BROTH



Instant Pot Bone Broth image

Homemade beef bone broth is much better than store-bought, and making it in the Instant Pot means it takes hours instead of days.

Provided by Diana Rattray

Categories     Lunch     Dinner     Beverage     Ingredient     Soup

Time 4h10m

Yield 8

Number Of Ingredients 8

4 pounds beef bones
2 tablespoons apple cider vinegar
1 large carrot (sliced)
1 rib celery (sliced)
1 large onion (quartered)
1 head garlic (sliced in half crosswise)
2 bay leaves
Optional: 1 teaspoon kosher salt

Steps:

  • Gather the ingredients. Preheat the oven to 400 F.
  • Arrange the beef bones on a rimmed baking sheet or roasting pan.
  • Roast the beef bones for 20 minutes; turn and continue to roast for 20 minutes longer.
  • Meanwhile, add 10 cups of the water along with the vinegar to the Instant Pot . Choose the sauté button and bring the water to a boil. Add the bones to the boiling water and continue to boil for 15 minutes.
  • Drain the beef bones and then add them back to the pot. Add the vegetables and bay leaves to the pot with the remaining 7 cups of water and the salt, if using.
  • Secure the lid and turn the steam release knob to the sealing position. Choose the pressure cook/manual button and set the timer for 2 hours (120 minutes).
  • When the time is up, let the pressure come down naturally for 35 to 45 minutes. Carefully turn the knob to the venting position to release any remaining pressure.
  • Place a fine-mesh sieve or chinois over a large bowl. If desired, line the sieve with cheesecloth for a very clear broth. Strain the broth into the bowl and discard the solids. Let the broth cool and then cover the bowl and refrigerate.
  • When the broth has thoroughly chilled, scrape off and discard the layer of solid fat. Or save the fat to use in other recipes.
  • Use the bone broth immediately or spoon into jars or freezer containers.

Nutrition Facts : Calories 708 kcal, Carbohydrate 4 g, Cholesterol 227 mg, Fiber 1 g, Protein 58 g, SaturatedFat 23 g, Sodium 188 mg, Sugar 1 g, Fat 51 g, ServingSize 8 servings, UnsaturatedFat 0 g

INSTANT POT® BEEF BONE BROTH



Instant Pot® Beef Bone Broth image

Don't toss those beef bones. Freeze them, and when you have 2 pounds make beef broth using your Instant Pot® with minimal prep!

Provided by Bren

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 3h10m

Yield 8

Number Of Ingredients 11

cooking spray
2 pounds frozen beef bones
2 carrots, chopped
2 stalks chopped celery
1 medium onion, quartered
5 cloves garlic, whole
2 bay leaves
1 tablespoon apple cider vinegar
1 teaspoon sea salt
10 whole black peppercorns
6 cups boiling water

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
  • Roast in the preheated oven until browned, about 45 minutes.
  • Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids.
  • Allow broth to cool. Remove and discard fat layer.

Nutrition Facts : Calories 21 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 247.7 mg, Sugar 1.6 g

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