Instant Pot Beef Bone Broth
My family's easy Instant Pot Beef Bone Broth recipe. Full of collagen and ready in your pressure cooker in just 2.5 hours instead of 24 hours.
Servings: 16 pints
Calories: 130kcal
Ingredients
- 2-3 pounds meaty beef bones oxtail, marrow bones, knuckles and short ribs
- 5 bay leaves
- 5 whole peppercorns
- 2 teaspoons salt
Instructions
- In Instant Pot, add bones, bay leaves, peppercorns and fill up with cold water up to PC Max line.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 2 hours.
- After let pressure subside on its own, Natural Release, or wait 30 minutes and turn valve to Venting, Quick Release.
- Using small mesh strainer, discard bay leaves, peppercorns and any large floating pieces. For 6 quart Instant Pot, add 2 teaspoons of salt, for 8 quart Instant Pot, add 1 tablespoon. Stir.
- Now you have to portion bone broth. I like to pour it into glass jars (any size) through a mesh strainer placed inside the funnel. That’s it. Use in soups or drink hot with fresh herbs and more spices.
Notes
Store: Refrigerate for up to 1 week or freeze for up to 3 months.
Nutrition
Calories: 130kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9.5g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 194mg