The Best Instant Pot Beef Bone Broth
Updated: Mar 14
This savory, delicious and nutrient dense broth is so simple you'll never buy processed broth again. I have included three methods to make this collagen rich broth: the instant pot (my preferred method), a slow cooker, on the stovetop with a large stock pot. Add this broth to your soups, stews, rice, and other dishes and you'll not only elevate the flavor, but the nutrition as well.
One of my favorite things about this simple and effortless broth is that it is totally customizable. This alone is enough motivation for me to make my own when I need it. If you want...
A spicier broth you can add some ginger and peppers
A more herby broth add some fresh parsley and bay leaves
A more mineral rich broth add some fresh kale
A sweeter broth add an apple
An Asian twist add ginger, star anise, and a cinnamon stick
A gut loving broth add fresh turmeric, black pepper, ginger, and a few bay leaves
Why Beef Bone Broth is So Good For You!
We have all heard about bone broth, but have you ever wondered why it is so popular and everywhere you turn? Let's unpack a little about how bone broth is so good for you and why it is my favorite type of broth to cook with.
Bone broth is full of vitamins, minerals, and protein (in the form of collagen) extracted from the bones, connective tissues and other ingredients, like carrots and celery, you add to the broth. In this recipe I used chicken feet to make the broth because it is inexpensive (around $2-$4 per pound) and yields a super rich and nutritious broth.
Let's talk collagen. Collagen is the protein released from the connective tissues and bones and makes up about 30% of the protein in your body. Did you know that the amino acids in collagen are utilized by your body for an array of functions and processes including keeping your hair, skin and nails healthy !
Glycine: necessary in the production of glutathione, an antioxidant that reduces oxidative stress and supports liver health.
Hydroxyproline: supports healthy bones, cartilage, tendons and skin.
Arginine: supports healthy blood pressure and blood sugar regulation.
Proline: supports healthy digestion and metabolism, and wound healing 
Did I mention that making your own beef bone broth at home is way more cost effective? I am all about whole foods and high quality nutritious options, but I also try to be conscious of the cost. The bone broth your find in your grocer's freezer section is only 24-ounces and costs about $8-$10 per pouch! That's crazy! With this recipe you can make TWO 32-ounce jars for about $7!
So grab some ingredients and let's make some bone broth!
Instant Pot Beef Bone Broth Ingredients
Makes approximately 60 ounces
1 Beef Shoulder*
6-8 cups Cool Filtered Water
1 Tbsp Apple Cider Vinegar
10 Sprigs Fresh Thyme
1-2 Sprigs Fresh Rosemary
Small bunch of Fresh Parsley
1 tsp Whole Black Peppercorns
1 Large Carrot, cut in half
1 Yellow Onion, cut in half
4-6 cloves of Garlic
2 stalks of 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 pounds of bones and follow the recipe as written.
How to Make Beef Bone Broth
1. Add your shoulder or marrow bones to a large pot and cover with water.
2. Over medium-high heat, bring to a boil, reduce heat and simmer for 20-minutes.
3. Preheat your oven to 450 degrees .
4. On a bar pan or dutch oven, roast the beef shoulder in the oven for 40-45 minutes until some of the fat has rendered and the bone has caramelized some.
5. Transfer the bone(s) to an Instant Pot/slow cooker or a large stock pot and add the remaining ingredients.
Instant Pot: Set pressure cooker for 3-hours with natural pressure release.
Stock Pot: Heat the broth over high heat bringing it to a rolling boil for about 3-minutes, then reduce the heat to low and simmer for 12-20 hours, add water as needed to keep the bones submerged due to water loss from steam.
Crock Pot: Turn crock pot to high and bring the broth to a boil for about 3-minutes before reducing the heat to low. Simmer for 12-16 hours on low, add water as needed to keep the bones submerged due to water loss from steam.
6. Once the broth is ready, remove the bones and aromatics and pour into glass jars and seal with a lid.
7. If you want to use the broth right away, transfer it to a fat separator and use the broth you want.
8. If you aren't going to use the broth right away, cool to room temperature and then transfer to the refrigerator for at least 6-hours to allow the fat to separate and harden.
9. When you are ready to use, remove the fat layer on top and enjoy in your favorite recipes.
10. If you are not going to use immediately store in the refrigerator.
Why is my Bone Broth Runny?
Do not be discouraged if your broth turned out more runny than you expected. You still made a delicious and nutrient rich broth you can enjoy in your dishes, and here are a few tips for the next time.
You didn't cook the broth long enough to give it time to extract all the collagen. Try cooking your broth for an extra hour or two the next time.
You didn't add the vinegar. The vinegar in does not add to the flavor of the broth, but it plays an important role in the breakdown of the connective tissues and bone in releasing the collagen.
If you used a stock pot or crock pot, you may not have boiled the broth first. The high heat helps to release the collagen initially before you reducing it. This is typically not an issue found with the instant pot method.
There was too much water added. When you add vegetables and other ingredients to the broth, they release water into the broth as they cook. Try reducing the amount of vegetables you add.
Q: What is the best way to store homemade bone broth? And how long will it last?
A: Homemade bone broth should be stored in the refrigerator with the fat cap if possible, up to 5-7 days.
Q: Should I remove the fat cap before storing?
A: I usually just leave it there when storing and then remove it when I'm ready to use the broth as the fat cap may oxidize.
Q: Do I have to blanch the bones before roasting the bone(s)?
A: No, but it will yield a much clearer broth that is less "gamey" in taste.
If you like this recipe, check these out!
Paleo Pho with Bone Broth: Rich seasoned and savory bone broth is the star of this beautiful bowl of Paleo pho full of fresh zucchini noodles, crunchy mung bean sprouts, tender slices of beef tenderloin, and sweet basil.
Chicken Bone Broth: With a few simple and inexpensive ingredients, you can have your own homemade bone broth that surpasses anything you find in the stores in flavor and nutrition.