Instant Pot Beef Stock (Bone Broth) (Edit recipe)

We love using our Instant Pot for making quick, and delicious bone broth, or stock. Homemade stock is a nutritious base for soups, stews, sauces, or simply just to sip on for the health benefits

1 hour

1 hour and 15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	274
Fat:	17 g
Carbohydrates:	2 g
Protein:	27 g
Cholesterol:	0 g
Sodium:	181 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Primal Palate

Serves: 10

Ingredients

3 lb grass-fed Beef bones, roasted
3 whole Carrots, cut in half
4 whole Celery, ribs
1 whole Onion, sliced in half
2 cloves Garlic, smashed with a knife
1 whole Bay Leaf
1 tsp Himalayan Pink Salt
1 Tbsp Apple Cider Vinegar
1 Instant Pot

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 420 degrees.
Place the beef bones in a glass baking sheet, and sprinkle with salt if desired.
Roast the bones for 30 minutes, flip them to their other side, and then roast for another 20 minutes.
While the bones are roasting, prepare the vegetables for the broth.
Place the roasted bones into your Instant Pot, and then add the carrot, celery, onion, garlic, bay leaf, salt, and apple cider vinegar.
Fill the Instant Pot with filtered water until it reaches about an inch below the max fill line.
Place the lid on, and seal, and set to manual high pressure for 75 minutes.
Once the broth is finished, remove the large bones and vegetable pieces, and then strain the broth through a fine mesh strainer.
Pour the strained broth back into the Instant Pot, if using immediately after for soup, or allow to cool and freeze for future use.

Notes

This recipe makes 10 cups of broth. When using beef marrow bones, it's best to allow the broth to cool slightly, so that you can scoop the excess fat off of the top before making soup.