Beef Bone Broth in the Instant Pot

This Instant Pot beef bone broth simmers with vegetables, peppercorns, coriander seeds, and cloves, which add warmth and incredible depth of flavor.

• Preparation Time: 20 mins
• Cooking Time: 3 hr 35 mins
• Total Time: 3 hr 55 mins
• Calories: 25 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.

Step 3

Place beef bones on a large rimmed baking sheet.

Step 4

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 Sauté function and bring to a boil, uncovered, for about 20 minutes.

Step 5

Skim the top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Sauté function.

Step 6

Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set the timer for 2 hours. Allow 30 minutes for pressure to build.

Step 7

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.

Step 8

Place a large fine-mesh strainer lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones from broth, then pour into the prepared strainer. Press on solids until all liquid has drained. Discard solids; skim off any fat from surface, if needed, and stir salt into broth.

Step 9

Divide among glasses and serve hot or let cool to room temperature, about 45 minutes, then store in the refrigerator for up to 3 days.