Bone broth in the Instant Pot is easier than it seems. Don't toss those beef bones — freeze them, and when you have 2 pounds, follow this recipe to make your own with minimal prep!
Preparation Time
10 mins
Cooking Time
2 hr
Total Time
2 hr 10 mins
Calories
21 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Step 2
Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
Step 3
Roast in the preheated oven until browned, about 45 minutes.
Step 4
Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot). Add boiling water, bay leaves, vinegar, sea salt, and peppercorns. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
Step 5
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 the strainer and discard solids.
Step 6
Allow broth to cool. Remove and discard the fat layer.