Instant Pot Beef Bone Broth
Packed with collagen, healthy fats, and a rich, creamy flavor, my Instant Pot Beef Bone Broth recipe made from marrow bones is now yours!
Ingredients
- 2-3 frozen grass-fed beef marrow bones
- 1-2 frozen grass-fed beef soup bone
- 1 frozen grass-fed beef knuckle bone (boosts collagen, optional)
- 1 cup veggie scraps (example: a few carrots, sliced onions or onion skins, kale stalks, celery ends)
- 8 garlic cloves
- 1 Tbsp apple cider vinegar
- 1 Tbsp garlic and herb seasoning or anything similar to this
- 1 bay leaf
- fill water to the max fill line
Instructions
- Preheat your oven to 400°. Place fresh or frozen beef bones on a cookie sheet.
- Bake bones for 45 minutes, flipping halfway through. Baking the bones prepares them to make a mineral- and collagen-rich broth. This is a critical step that cannot be skipped.
- Once bones come out of the oven, it's time to boil them to make broth.
- In the Instant Pot, add bones along with the rest of the ingredients.
- Fill the inner pot to the max line with water.
- Place the lid on the Instant Pot, ensuring the valve is set to SEAL, and cook on HIGH pressure for 2 hours. Do not "keep warm." Let the pressure release naturally after cooking, then open the Instant Pot.
- Remove the inner pot and let it cool for about 30 minutes, then you can remove the bones and strain the broth through a mesh stainless-steel strainer.
- Let the broth cool on the counter for a few hours before placing it in the refrigerator. Wait a few hours for the fat layer on top to solidify, then use a spoon to scoop it off.
- Store bone broth in glass jars, never plastic, in the refrigerator for up to 5 days, or freeze in Souper Cubes for later use.
Notes
***You can also cook your bone broth in the Instant Pot on the "Slow Cooker" setting for 24 hours. I highly recommend purchasing the slow-cooker lid for the Instant Pot on Amazon. I have used mine many times.