Instant Pot Beef Bone Broth

(from The Instant Pot Electric Pressure Cooker Cookbook by Laurel Randolph)

Prep:  5 minutes, plus 30 minutes to roast bones.  Cook time 1 hour 30 minutes


2 /12 pounds beef bones

1 tsp extra virgin olive oil

1 yellow onion, quartered

2 celery stalks, quartered

1 carrot cut into large chunks

1 bay leaf

2 tsp apple cider vinegar

1 T fish sauce (optional and I did not use)

8 C water


1. Preheat oven to 400

2. Toss beef bones with olive oil on a baking sheet and roast for 30 minutes

3. Once cool enough to handle, add bones and all other ingredients to instant pot and secure the lid

4. Select manual and cook at high pressure for 1 1/2 hours

5. Once cooking is complete, use a natural release. This will take at least 15 minutes.

6. Skim any fat off the top of the stock then strain through a fine mesh strainer

7. Store in the refrigerator for a few days or freeze for up to 3 months





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