Instant Pot Beef Bone Broth
Author: 
Recipe type: pressure cooker, instant pot, paleo, bone broth
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 cups
 
Ingredients
  • 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
Instructions
  1. Place all ingredients in Instant Pot
  2. Put lid on and turn to closed (locked) position
  3. Make sure vent is set to "Sealing"
  4. Plug in Instant Pot
  5. Press "Soup" setting
  6. Click - (minus) time button once to reach 120 minutes
  7. 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
  8. 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
  9. Remove bones and vegetables with a slotted spoon
  10. Strain broth through a mesh strainer
  11. 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
  12. Crock Pot and Slow Cooker Variation
  13. 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/