Instant Pot Bone Broth
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Additional Time
20 mins
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Total Time
3 hrs 30 mins
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Servings
9 cups
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Calories
230 kcal
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Course
Soup
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Cuisine
International
Instant Pot Bone Broth
Description
The recipe starts by simmering beef bones briefly to remove impurities, then roasting them with carrots, onions, mushrooms, and garlic to form browned aromatics. After roasting, these ingredients are transferred to the Instant Pot along with water, apple cider vinegar to help extract minerals from the bones, salt, and bay leaves. Pressure cooking at high heat for two hours intensifies the broth's richness and body.
The final step involves pressure release, straining solids, and skimming fat, yielding a nutrient-dense broth with a savory, slightly sweet flavor profile from the roasted vegetables and marrow. The broth has a clear appearance and can serve as a base for soups, sauces, or sipping broth.
This approach saves time compared to traditional slow simmering while preserving depth of flavor and beneficial compounds from bones and vegetables. It's a practical method for making homemade bone broth using an electric pressure cooker.
Ingredients
- 3 lbs beef bones mix of beef bones, ox tails, and bone marrow
- 2-3 carrot peeled
- 2-3 onion quartered, skins removed
- 227 grams mushrooms
- 3 bulbs garlic top cut off
- 1 tbsp apple cider vinegar
- 1-2 tsp salt
- 2 bay leaf
- 9 cups water
Instructions
- Heat your oven up to 450F.
- In a large pot, add and cover the bones with cold water, bring it to a boil, and let it simmer for 20 minutes. Rinse and drain.
- In a large sheet pan or a roasting pan, add the bones, carrot, onions, mushrooms, and garlic and roast in the oven for 30-45 minutes. Do not overcrowd. Use two pans if needed.
- Once the ingredients are done roasting, transfer everything to the Instant Pot. Then add some water to the roasting pan and scrape up the crisped brown bits on the bottom of the pan with a spatula to add to the Instant Pot.
- Along with the roasted ingredients, add the apple cider vinegar, salt, and bay leaves to the Instant Pot. Close the lid and seal. Click manual and set the pot to 2 hours. It will take around 20 minutes for the pot to come up to pressure.
- Natural Pressure Release for 30 minutes before Quick Releasing.
- Strain the beef bone broth through a colander or mesh strainer then and skim off any fat that has risen to the top as it cools.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9cups
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 9cups | |
| Calories | 230kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 1g | 5% |
| Sodium | 282mg | 12% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2330IU | 47% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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