Description
Don’t toss those beef bones. Freeze them, and when you have 2 pounds make beef broth using your Instant Pot® with minimal prep!
Ingredients
- cooking spray
- 2 pounds frozen beef bones
- 2 carrots, chopped
- 2 stalks chopped celery
- 1 medium onion, quartered
- 5 cloves garlic, whole
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- 10 whole black peppercorns
- 6 cups boiling water
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place beef bones
- carrots
- celery
- onion
- and garlic on the prepared baking sheet.
- Roast in the preheated oven until browned
- about 45 minutes.
- 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.
- 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.
- Allow broth to cool. Remove and discard the fat layer.
Prep Time: 5 mins
Cook Time: 2 hrs 55 mins
Total Time: 3 hrs 10 mins
Servings: 8