Homemade bone broth is so easy to make thanks to the instant pot. This broth is flavorful, rich and so much better than store-bought. Do not forget the health benefits of it as well. Check out how to simply and quickly make your own with step by step guide.
Great to drink as is or in your beef stroganoff, stews and mousaaka.
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❓Why This Recipe Works
Making your own beef broth is so rewarding the flavor is just so rich. Make it even richer by using both meaty bones and bone marrow. But bone broth cooked on stove might take you a whole day so making it in the instant pot makes the process a lot easier and quicker.
I love to make homemade soups, stews and sauces. Homemade bone broth gives your recipes restaurant quality. Bone broth is used in many recipes and adds so much flavor than using store bought beef broth or stock.
📝 Ingredients
📋 Ingredient Notes
- Regarding the bones, I like using bone marrow along with meaty bones for more flavor. I usually buy bone marrow frozen and leave it to thaw overnight in the fridge.
- For the vegetables to use, you can use pretty much any vegetables you like. Stay away from overpowering ones though like cauliflower and broccoli. I also do not add garlic although many people do.
🥄 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Set your instant pot to the Sauté option, add oil and turn it on. Add the bone marrow and brown from all sides, work in batches if necessary.
- Do the same with the meaty bones until you are done with everything.
- Add the spices and bloom for a minute.
- Add vegetables, the Mirepoix flavor base, to the pot and sauté for 4-5 minutes.
- Turn the instant pot off and add all the bones back. Pour apple cider vinegar and water in. Let the bones cool down in the pot.
- Set the instant pot to the sauté option again and let it come to a boil. Skim the foam that piles up at the surface. Pressure cook on high for 120 minutes.
- When it is done, let it naturally release the pressure for 45 minutes then manual release.
- Take the bones out, strain the broth through a fine colander.
- Pour the broth into a mixing bowl/container or a pot. Cool off quickly by placing in a larger bowl filled with iced water.
- Cover and refrigerate overnight. Remove the solidified fat from the top of the chilled broth.
💡 Tips
- You can make this recipe on the stove, but it will take way too much time and currently this is not for me. If you prefer to do it stove top, follow the directions using a normal pot and simmer on low 8-10 hours. Some people even go up to 48 hours.
- The foam, also called scum, can sometimes give the soup an off smell depending on the bones. So it is better to take it out.
- Cider vinegar extracts minerals from the bones, but the bones need to cool down in the water with the vinegar that's why we leave it there for 30 minutes to cool.
- Bacteria grows very fast on broth so we need to cool it down quickly. That's why I have put mine in a bigger bowl with cold water.
🧺 Storage
- Store your broth in portions (1-2 cups according to your needs) in the freezer for 3 months.
- If you are using glass jars make sure not to fill them to the brim so they won't break.
- You can also store smaller portions in ice cube trays.
💬 FAQs
Many local butchers, grocery store butchers will put some soup bones aside for you if you ask. Give a call to your shopping place to see if this is something that they offer. Most times, they would prefer to give them to a customer than having to dispose of it themselves.Other times I find them frozen in farmer's markets.
Knuckle bones, bone marrow, meaty short ribs. Connective tissues from animals are great to throw in there too!
Related Recipes
- Need to use your instant pot more? try this Instant pot rice pudding. A simple and delicious quicker version of the classic dessert done in a fraction of the time. Creamy sweetened to your liking and ready for anytime of the day.
- This meat pie is flaky and buttery using phyllo crust and a delicious ground beef filling seasoned with a variety of herbs and spices. Vey easy to make and a crowd pleaser.
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Related Recipes
- Gluten free beef stew with fall apart beef, tender vegetables in a hearty rich sauce. A great weeknight dinner your whole family will enjoy.
- Instant pot beef barley soup is a hearty comforting dish that is also quite simple to prepare. In just 30 minutes you will have dinner that is perfect for chilly evenings or anytime you want a warm and satisfying bowl of soup.
Instant Pot Bone Broth Recipe
Ingredients
- 2 Tablespoons Oil
- 4 pounds beef bones preferably a mixture of marrow bones and meaty bones.
- 3-4 whole cloves
- ½ Tablespoon coriander seeds
- 1 Tablespoon black peppercorns
- 3 whole cardamom
- 2 bay leaves
- 2 large carrots
- 1 large onion
- 1 tomato quartered.
- 1 celery stalk
- 2 liters tap water
- 1 ½ teaspoon apple cider vinegar
Instructions
- Set your instant pot to the sauté option, add oil and turn it on.
- Add the bones and the meaty bones, then brown from all sides. Work in batches if necessary.
- Take them out and set aside.
- Add the spices and vegetables to the pot and sauté for 4-5 minutes.
- Turn the instant pot off and add all the bones back. Pour vinegar and water in.
- Let the bones cool for 20-30 minutes in the pot.
- Set the instant pot to sauté option again and let it come to a boil. Will take about 15 minutes.
- Skim the foam that piles up at the surface.
- Cancel the sauce option and press on pressure cook high and set the timer for 120 minutes.
- Put the lid on and set the valve to seal.
- When it is done, let it natural release the pressure for 45 minutes, then manual release.
- Take the bones out, strain the broth through a fine colander.
- Pour the broth into a mixing bowl/container or pot.
- Pour some iced water into a larger bowl and place the broth bowl in to cool off quickly.
- Cover and refrigerate overnight.
- Remove the solidified fat from the top fo the chilled broth.
Notes
- You can make this recipe on the stove but it will take way longer and currently this is not for me. If you prefer to do it stove top follow the directions using a normal pot and simmer on low for 8-10 hours. Some people even go up to 48 hours!
- Some people like roasting the bones and meat in the oven first on a baking sheet, I find that the sauté option in the pressure cooker is quicker.
- The foam, also called scum, can sometimes give the soup an off smell depending on the bones. So it is better to take it out.
- Vinegar extracts minerals from the bones, but the bones needs to cool down in the water with the vinegar that’s why we leave it there for 30 minutes to cool off.
- Bacteria grows very fast on broth so we need to cool it quickly. That’s why I have put mine in a bigger bowl with cold water.
- After leaving the broth in the fridge overnight it is better to take off the fat layer at the top.
- Storage:
- Store your broth in portions ( 1-2 cups according to your needs) in the freezer for 3 months.
- If you are going to store the broth in glass jars, make sure not to fill them to the brim though so they won't break.
- You can also store the broth in ice cube trays.
John / Kitchen Riffs
I don't have an Instant Pot, but it might be worth it just for making stock. And cooking dried legumes and pulses! This looks terrific -- really full of flavor. Thanks!