Instant Pot Beef Bone Broth
Author: KSP
Recipe type: pressure cooker, instant pot, paleo, bone broth
Prep time:
Cook time:
Total time:
Serves: 6-8 cups
- 3 pounds Beef Soup Bones (including two knuckle bones)
- 4 large Carrots, washed and cut in half
- 3 stalks Celery, washed and cut in half
- 1 medium Onion, cut into quarters
- 6 cloves Garlic, peeled
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Diamond, or other brand, Kosher Salt
- 6-8 cups filtered Water, do not fill past safe fill line on Instant Pot
- Variations:
- Add to recipe above
- Pho Inspired: 1 Tablespoon Fish Sauce and 6 slices of peeled fresh ginger
- Herbed broth: Add sprigs of fresh Thyme, Rosemary, and Parsley - no need to chop just add as many or as little as your taste prefers
- Place all ingredients in Instant Pot
- Put lid on and turn to closed (locked) position
- Make sure vent is set to "Sealing"
- Plug in Instant Pot
- Press "Soup" setting
- Click - (minus) time button once to reach 120 minutes
- After a moment the display will change to On while the Instant Pot heats up. Once the pot has warmed up the display will start counting down
- When finished cooking turn off or leave on Warm cycle while waiting for pressure to release, when pressure float is down the lid can be opened safely
- Remove bones and vegetables with a slotted spoon
- Strain broth through a mesh strainer
- Enjoy! Use for soups, to drink, to freeze for later use in storage containers or using a silicone mold freeze individual portions for later use
- Crock Pot and Slow Cooker Variation
- Add all ingredients to Crock Pot- cook on low for 16 to 24 hours. The longer the better.
Recipe by Nourish To Fuel at http://nourishtofuel.com/instant-pot-beef-bone-broth/
3.2.2925