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Home » Beef Recipes

Instant Pot Beef Bone Broth

Published: Nov 2, 2023 · Modified: Nov 8, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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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.

A mason jar filled with bone broth and a bowl with bone broth placed infront if an instant pot on a wooden tray.
Beef bone broth made in your pressure cooker is rich, flavorful and seriously superior to any store-bought one.
Jump to:
  • ❓Why This Recipe Works
  • 📝 Ingredients
  • 🥄 Instructions
  • 💡 Tips
  • 👩‍🍳 Variations
  • 🧺 Storage
  • 💬 FAQs
  • Related Recipes
  • Related Recipes
  • Instant Pot Bone Broth Recipe

❓Why This Recipe Works

  • Making your own beef broth is so rewarding the flavor is just so rich.
  • Much better than the stovetop as this cooking process produces high quality broth in a short amount of time.
  • A great way to use veggie scraps.
  • Make it even richer by using both meaty bones and bone marrow.

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

Ingredients to make bone broth on a white marble table.

📋 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.

A collage of 4 images showing how to roast bones in the instant pot.
  1. 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.
  2. Do the same with the meaty bones until you are done with everything.
A collage of 4 images showing how to bloom spices and vegetables in the instant pot preior to making the bone broth.
  1. Add the spices and bloom for a minute.
  2. Add vegetables, the Mirepoix flavor base, to the pot and sauté for 4-5 minutes.
  3. 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.
  4. 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 pressure for 120 minutes.
A collage of 4 images showing hoe to strain the bone broth and how to quickly cool it down.
  1. When it is done, let it naturally release the pressure for 45 minutes then manual release.
  2. Take the bones out, strain the broth through a fine colander over a large bowl.
  3. Pour the broth into a mixing bowl/container or a pot. Cool off quickly by placing in a larger bowl filled with iced water.
  4. 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 long 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.
  • Make sure to pour water until you reach about 1 inch below max fill line. Use less water if necessary.
  • 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.
  • This splash of apple cider vinegar extracts minerals from the bones and breaks connective tissue, 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.

👩‍🍳 Variations

  • Make chicken bone broth using chicken bones or turkey carcass.
  • I usually use celery and sometimes cilantro but you can use any assortment of fresh herbs you like.

🧺 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

Where can I get bones for homemade bone broth?

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.

What kind of bones are best to use?

Knuckle bones, bone marrow, meaty short ribs. Connective tissues from animals are great to throw in there too!

A ladle scooping some bone broth from a big bowl.

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.
  • Warm spices, butternut squash, and tender meat are the main ingredients in Moroccan Beef Tajine. This is a filling and cozy dish that is perfect for chilly evenings.

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter! Don’t want to miss a recipe?
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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.
A ladle scooping some bone broth from a big bowl.

Instant Pot Bone Broth Recipe

Take your recipes to the next level and up your dishes to a restaurant quality with homemade bone broth. This is an instant pot recipe that is so easy to make.
5 from 4 votes
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Course: Stocks
Cuisine: French, Western
Diet: Halal
Prep Time: 50 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 50 minutes minutes
Servings: 8 cups
Calories: 55kcal
Author: Amira

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.

Nutrition

Serving: 1cup | Calories: 55kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 16mg | Potassium: 152mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3147IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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Comments

  1. John / Kitchen Riffs

    March 10, 2021 at 7:56 am

    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!

    Reply

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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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