Beef Bone Broth in the Instant Pot®

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.

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

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Place beef bones on a large rimmed baking sheet.

Step 2

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

Step 3

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.

Step 4

Once boiling, skim top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Saute function.

Step 5

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.

Step 6

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 7

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.

Step 8

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.