Description

Warm your soul with this rich and savory Instant Pot beef bone broth, packed with nutrients and flavor – the perfect base for soups or a cozy drink.

Ingredients

Scale

3 pounds beef marrow or knuckle bones
2 large onions, quartered
3 carrots, chopped
3 celery stalks, chopped
2 tablespoons apple cider vinegar
12 cups filtered water
4 sprigs fresh thyme
2 bay leaves
1 teaspoon whole peppercorns

Instructions

Gather all ingredients. Chop vegetables into large chunks; no need to be precise as they will be strained later.
Select the sauté function on your Instant Pot. Add a drizzle of olive oil and toss in the chopped veggies. Sauté for about 5 minutes until softened and fragrant.
Place the beef bones into the pot and pour in apple cider vinegar over them to help extract nutrients.
Add filtered water until all ingredients are submerged.
Secure the lid on your Instant Pot and set it to cook on high pressure for at least 120 minutes.
Once cooking is done, carefully release pressure according to manufacturer’s instructions. Strain out solids using a fine mesh strainer into another pot or bowl. Allow to cool before transferring to jars or containers.

Nutrition

Serving Size: 1 cup (240ml)
Calories: 60
Sugar: 0g
Sodium: 50mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 6g
Cholesterol: 15mg

Keywords: - For added depth of flavor, roast beef bones at 400°F (200°C) for about 30 minutes before adding them to the pot. - Feel free to swap or add additional vegetables like garlic or mushrooms according to your taste preferences. - Store leftover broth in airtight containers in the fridge for up to five days or freeze for up to three months.