Instant Pot Beef Bone Broth with Roasted Bones
Rich, mineral-dense beef bone broth made by pressure-cooking roasted bones with aromatics. Deep savory flavors from grass-fed beef bones caramelized in the oven, then simmered with carrots, celery, onion, and garlic. The apple cider vinegar helps extract collagen and nutrients. Perfect for soups, gravies, and cooking grains. This version uses the Instant Pot for speed while maintaining traditional roasting for flavor development, ideal for meal preppers and broth enthusiasts seeking homemade stock without hours of simmering.
Ingredients
- 3 lb beef bones, grass-fed, whole
- 3 whole carrots, unpeeled
- 4 whole celery stalks
- 1 whole onion, halved
- 2 cloves garlic, crushed
- 1 bay leafthyme sprigs1:1no change
- 1 tsp Himalayan pink saltkosher salt or sea salt1:1no change
- 1 Tbsp apple cider vinegarwhite vinegar or lemon juice1:1no changeFull guide →
- filtered water
Instructions
- 1
Preheat oven to 420 degrees.
- 2
Place beef bones on glass baking sheet, sprinkle with salt if desired.
- 3
Roast for 30 minutes, flip bones, then roast for another 20 minutes.
- 4
While bones roast, prepare vegetables by cleaning and cutting carrots, celery, onion, and garlic.
- 5
Transfer roasted bones to Instant Pot.
- 6
Add carrots, celery, onion, garlic, bay leaf, salt, and apple cider vinegar.
- 7
Fill with filtered water to about one inch below max fill line.
- 8
Close lid, seal, and set to manual high pressure for 75 minutes.
- 9
Allow pressure to release naturally.
- 10
Remove large bones and vegetable pieces.
- 11
Strain broth through fine mesh strainer.
- 12
Use immediately for soups or cool and freeze for later.
Tips
Roasting bones first creates a deeper, more complex flavor through caramelization. Do not skip this step for superior broth quality.
Let pressure release naturally for 15-20 minutes before opening to prevent foam and cloudiness in your finished broth.
Skim any foam or impurities from the surface after straining for clearer, cleaner-tasting stock.
Good to Know
Refrigerate in glass containers for up to 5 days. Freeze in ice cube trays for convenient portions, or in larger containers for up to 3 months.
Prepare entirely in advance. Broth freezes exceptionally well for months. Thaw in refrigerator overnight or gently reheat from frozen on stovetop.
Use as base for soups, risottos, gravies, and grain cooking. Serve warm as a nutritious broth on its own, or incorporated into other dishes.
Common Mistakes
Skip roasting to avoid flat, weak flavor in finished broth
Overfill the pot above max line to avoid safety issues and potential siphoning
Open pressure cooker immediately to avoid burns and cloudy broth from rapid depressurization
Substitutions
conf:4
FAQ
Can I use chicken bones instead of beef bones?
Yes, but reduce pressure cooking time to 45 minutes for chicken bones as they are more delicate. Roast at same temperature for 20 minutes total instead of 50 minutes for lighter flavor.
What if I don't have an Instant Pot?
Use a traditional stockpot or Dutch oven. After roasting bones, add ingredients and water, bring to boil, then simmer gently 12-24 hours, skimming frequently.
How long can I keep bone broth in the freezer?
Frozen broth keeps for up to 3 months in sealed containers. Label with date. For best quality, use within 2-3 months. Thaw in refrigerator or gently reheat from frozen.