The Best Instant Pot Beef Bone Broth
Updated: a day ago
This gorgeous broth is so simple and doesn't take hours upon hours to make. Set it in the morning and you can be enjoying it by that evening in your soups or in a mug with a dash of fresh cracked pepper and some sea salt.
Instant Pot Beef Bone Broth
1 Beef Shoulder*
6-8 cups Filtered Water
10 Sprigs Fresh Thyme
2-3 Sprigs Fresh Rosemary
Small bunch Fresh Parsley
1 tsp Black Peppercorns
1 Large Carrot, cut in half
1 Yellow Onion, cut in half
1 Head of Garlic, cut in half
2 stalks Celery OR the Cut end of the stalk rinsed very well.
* I have made this recipe with the beef shoulder as well as marrow bones and have found the shoulder yields a richer more nutrient dense broth. However, if all you have is marrow bones then sub in 3-lbs of bones and follow the recipe as written.
Preheat oven to 450
On a bar pan or dutch oven, place shoulder in the oven and roast for 40-minutes. Transfer to the Instant Pot and add remaining ingredients.
Set pressure cooker for 3-hours with natural pressure release. Once broth is ready pour into glass jars and transfer to the refrigerator to cool completely.
When you are ready to use, remove the fat layer on top and enjoy in your favorite recipes. If you are not going to use immediately, leave the fat layer and keep sealed in the refrigerator up to 2-weeks!