Instant Pot Beef Bone Broth
This home made broth is just… delicious. It also is a good time to make extra roasted garlic.
| Ingredients |
Directions |
2 pounds beef bones
1 onion, quartered
2 carrots, in chunks
2 celery stalks, in chunks
1 head of garlic, prepared for roasting
2 bay leaves
10 black peppercorns
1 tbsp apple cider vinegar
1 tsp kosher salt
6 cups boiling water
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Heat oven to 400, line a baking sheet with aluminum foil and lightly spray with oil
Roast the bones, onion, carrots, and celery for 45 minutes. Additionally add the 1 (or more) heads of garlic to be roasted.
Near the end of the roasting period, add the remaining ingredients and water to the InstaPot. Set to Sautee to bring the water up to boiling (or near boiling).
Transfer all the roasted items to the pot, along with 5 cloves of the roasted garlic. Save remaining garlic for other delicious uses.
Cook on high pressure for 3 hours. Afterwards allow the pressure cooker to naturally cool/release for about 30 minutes.
Strain the broth into a container, refrigerate for several hours until the fat can be separated.
Save the fat for cooking, use the broth as desired.
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Notes
Save the chilled beef fat for cooking.
Original Recipe
recipes/instant_pot_beef_bone_broth.txt · Last modified: 2022/02/15 19:04 by phook