instant pot beef bone broth recipe
The Best instant pot beef bone broth recipe
I have been making beef bone broth in my Instant Pot for years now, and it is honestly one of my favorite things to do on a lazy Sunday afternoon. The rich, savory smell that fills the house is just so comforting, and my kids actually get excited when they know I am making it. They love dipping their crusty bread into a warm mug of broth, and I love knowing they are getting all those amazing nutrients. It is a simple recipe that feels like a hug in a bowl, perfect for sipping on a cold day or using as a base for soups and stews.
This recipe is a game changer because the Instant Pot cuts down the cooking time so much. Traditional bone broth can simmer on the stove for 24 hours or more, but with the pressure cooker, you can have a deeply flavorful, gelatin-rich broth in just a few hours. The high pressure helps extract all the collagen, minerals, and goodness from the bones, giving you that thick, silky texture that is so good for your joints, skin, and gut health. It is a real powerhouse of nutrition, and it is so easy to make.
The key to a great beef bone broth is starting with good quality bones. I usually ask my butcher for marrow bones and knuckle bones, which have a lot of connective tissue and collagen. Roasting them in the oven first is a step you do not want to skip. It adds a deep, caramelized flavor that makes the broth taste like it has been simmering for days.
Then you just toss everything in the Instant Pot with some vegetables, apple cider vinegar, and water, and let the pressure do the work. This broth is not just for drinking. I use it to cook rice, quinoa, or lentils, and it adds so much flavor. It is also the perfect base for a quick weeknight soup.
Just add some leftover chicken, vegetables, and noodles, and you have a hearty meal in minutes. My family loves it, and I feel good knowing I am giving them something that is both delicious and incredibly nourishing. It is a staple in our home, and I think it will become one in yours too.
Instant Pot Beef Bone Broth
A rich, deeply flavorful beef bone broth made quickly in the Instant Pot. This recipe yields a gelatinous, nutrient-dense broth perfect for sipping or using in soups and stews.
🥘Ingredients
For the Broth
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Beef Bone Broth Works
This Instant Pot beef bone broth is a staple in my kitchen, and I think it will be in yours too. It is so versatile and perfect for any occasion, whether you are sipping it on a chilly evening or using it to make a hearty soup for a family gathering. The rich flavor and health benefits make it a winner every time.
To store your broth, let it cool completely, then pour it into jars or containers, leaving an inch of headroom for expansion. It will keep in the fridge for about a week. For longer storage, freeze it in quart-sized bags or ice cube trays.
To reheat, simply warm it on the stovetop over medium heat or in the microwave. Serve it with a pinch of salt and a squeeze of lemon, or use it as a base for your favorite recipes. It is a wonderful thing to have on hand.
❓ Frequently Asked Questions About Instant Pot Beef Bone Broth
1. Can I use frozen bones for this recipe?
Yes, you can use frozen bones. Just add a few extra minutes to the roasting time, or skip the roasting step entirely and add the frozen bones directly to the Instant Pot. The flavor will be slightly less deep, but it will still be delicious.
2. How long does the broth last in the fridge?
Properly stored in an airtight container, this broth will last for 5 to 7 days in the refrigerator. Make sure it is completely cooled before refrigerating. You can also freeze it for up to 6 months.
3. Why is my broth not gelatinous?
A lack of gelatin usually means you did not use enough bones with connective tissue, like knuckle or joint bones. It could also mean you did not cook it long enough. Try adding more knuckle bones next time or increasing the pressure cook time to 3 hours.
4. Can I reuse the bones to make another batch of broth?
Yes, you can reuse the bones one more time. The second batch will be less rich and gelatinous, but it will still have some flavor and nutrients. Just follow the same recipe and pressure cook for 2 hours again.
5. How do I remove the fat from the broth?
After refrigerating the broth, the fat will solidify on the top in a white layer. You can simply scoop it off with a spoon. If you want to remove it while the broth is still warm, you can use a fat separator or skim it with a ladle.