Description
This homemade bone broth recipe provides a rich, nutritious, and deeply flavorful broth made from beef soup bones and aromatic vegetables. Slow-cooked in an Instant Pot for three hours, this broth is perfect for sipping on its own or as a base for soups and stews. The recipe includes steps to roast the bones for enhanced flavor, and guidance on how to strain, store, and reuse the bones for a second batch.
Ingredients
Scale
Bone Broth Ingredients
- 1 lb beef soup bones
- 1 onion, quartered
- 4 garlic cloves, mashed
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 rosemary sprigs or thyme sprigs
- Salt and pepper, to taste
Instructions
- Preheat and Roast Bones: Preheat your oven to 350°F (175°C). Arrange the beef soup bones on a baking sheet and roast for 35 to 45 minutes until nicely browned. This step intensifies the broth’s flavor by caramelizing the bones.
- Prepare Instant Pot: Place the roasted bones at the bottom of your Instant Pot, including any grease or small bone pieces that came off.
- Prepare Vegetables: While the bones are roasting or after placing them in the pot, chop the onion, carrots, and celery, and mash the garlic cloves.
- Add Vegetables and Water: Add all the prepared vegetables and herbs to the Instant Pot. Fill the pot with water up to the maximum fill line.
- Cook Under Pressure: Secure the Instant Pot lid and set the steam release valve to the ‘seal’ position. Select the low-pressure cooking setting, and set it for 180 minutes (3 hours). The Pot will take about 30 minutes to pressurize before cooking starts.
- Release Pressure: After cooking, allow the Instant Pot to release pressure naturally for 10-15 minutes. Then carefully switch the steam release valve to ‘vent’ to release any remaining steam. Open the lid once safe to do so.
- Strain the Broth: The broth will have a golden yellow color, and the vegetables will be very soft. Use a fine mesh strainer to pour the broth into a large bowl, separating out the bones and vegetables. Repeat until all liquid is strained and free of large solids.
- Cool Before Storing: Pour the strained broth into mason jars or glass containers and let them sit at room temperature for 1 hour before refrigerating. Do not consume yet, as it will be oily at this stage.
- Optional Second Batch: If the bones still have marrow, you can add the bones and leftover vegetables back into the Instant Pot, refill with water to the max line, and repeat the 3-hour cooking process to extract a second batch of broth.
- Separate and Store Tallow: After chilling in the refrigerator, a hard layer of tallow will form on top. This can be removed with a spoon and saved as a cooking fat for frying eggs, vegetables, or meat. Store tallow in an airtight container in the fridge or at room temperature.
- Storage Instructions: The bone broth keeps in the refrigerator for 1-2 weeks. For longer storage, freeze in mason jars, freezer bags, or in ice cube trays for convenient portioning.
Notes
- Roasting bones before cooking enhances depth and richness of flavor.
- Natural pressure release on the Instant Pot is essential for optimal broth clarity.
- Allow broth to chill fully before use to separate and remove excess fat (tallow).
- Reuse bones for a secondary batch to maximize nutrient extraction.
- Store tallow as a flavorful cooking fat for other dishes.
- Freeze broth in ice cube trays to easily add small amounts to recipes.
- Use caution when releasing steam from the Instant Pot to avoid burns.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Category: Broth & Stock
- Method: Instant Pot
- Cuisine: American
Keywords: bone broth, beef broth, homemade broth, Instant Pot broth, slow cooked broth, nutritious broth, healing broth
