Instant Pot Beef Bone Broth Recipe

Beef bones: Preferably with marrow, these bones are essential for a rich, gelatinous broth.

Onion: Adds depth and sweetness to the broth.

Garlic: Provides a subtle, aromatic flavor.

Celery: Adds a fresh, slightly peppery taste.

Carrots: Contributes sweetness and color to the broth.

Apple cider vinegar: Helps extract minerals from the bones, enhancing the broth's nutritional value.

Salt: Enhances the overall flavor of the broth.

Pepper: Adds a hint of spice and complexity.

Water: The base liquid that extracts flavors from all the ingredients.

Roasting the beef bones before placing them in the Instant Pot can significantly enhance the flavor of your bone broth. Preheat your oven to 400°F (200°C), spread the bones on a baking sheet, and roast them for about 30 minutes until they are nicely browned. This caramelization process adds depth and richness to the final broth.

• beef bones - Substitute with chicken bones: Chicken bones can provide a rich and flavorful broth, though it will have a different taste profile compared to beef.

• beef bones - Substitute with pork bones: Pork bones can also create a hearty broth, offering a slightly sweeter and lighter flavor than beef.

• onion - Substitute with leek: Leeks can provide a similar aromatic base with a milder taste.

• onion - Substitute with shallots: Shallots offer a more delicate and slightly sweeter flavor compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it lacks the same depth of flavor.

• garlic - Substitute with onion powder: While not a direct substitute, onion powder can add a similar aromatic quality.

• celery - Substitute with fennel: Fennel provides a similar texture and a slightly anise-like flavor.

• celery - Substitute with bok choy: Bok choy can offer a similar crunch and mild flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture but a slightly sweeter and earthier taste.

• carrots - Substitute with sweet potatoes: Sweet potatoes can add a different sweetness and a denser texture.

• apple cider vinegar - Substitute with white vinegar: White vinegar can provide the necessary acidity, though it lacks the apple undertones.

• apple cider vinegar - Substitute with lemon juice: Lemon juice can add a similar acidity with a citrusy flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, often providing a cleaner taste.

• pepper - Substitute with white pepper: White pepper can provide a similar heat with a slightly different flavor profile.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicier kick if desired.

• water - Substitute with vegetable broth: Vegetable broth can add additional flavor and depth to the broth.

• water - Substitute with chicken broth: Chicken broth can enhance the overall flavor, making it richer and more complex.

• Allow the beef bone broth to cool to room temperature. This helps prevent condensation inside the storage containers, which can dilute the broth and affect its flavor.

• Use airtight containers or mason jars for storing the broth in the refrigerator. Make sure to leave about an inch of space at the top to allow for expansion if you plan to freeze it.

• For freezing, consider using silicone ice cube trays or freezer-safe bags. Pour the cooled broth into the trays or bags, ensuring they are sealed tightly to prevent freezer burn.

• Label each container or bag with the date and contents. This will help you keep track of how long the broth has been stored and ensure you use the oldest broth first.

• If using freezer bags, lay them flat in the freezer until they are solid. This saves space and makes it easier to stack multiple bags.

• When ready to use, thaw the frozen broth in the refrigerator overnight or use the defrost setting on your microwave. For quicker thawing, you can also place the sealed bag in a bowl of warm water.

• Reheat the broth on the stove over medium heat until it reaches a simmer. Avoid boiling, as this can alter the flavor and texture of the broth.

• If you notice any fat solidified on the surface after refrigeration, you can easily skim it off before reheating. This step is optional but can result in a clearer broth.

• Store the broth in the refrigerator for up to 5 days. For longer storage, keep it in the freezer for up to 6 months. Always check for any off smells or changes in color before using stored broth.

• Stovetop Method: Pour the beef bone broth into a saucepan. Heat over medium heat, stirring occasionally, until it reaches your desired temperature. This method allows you to control the heat and avoid overcooking.

• Microwave Method: Transfer the broth to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious as the broth can become very hot.

• Instant Pot Method: Pour the leftover broth back into the Instant Pot. Use the 'Sauté' function to heat it up. Stir occasionally and monitor closely to prevent boiling.

• Slow Cooker Method: Place the broth in a slow cooker. Set it to 'Low' and heat for 1-2 hours. This method is great for a slow, gentle reheat that preserves the flavors.

• Double Boiler Method: Fill a pot with water and bring it to a simmer. Place a heatproof bowl containing the broth over the simmering water. Stir occasionally until the broth is heated through. This method is gentle and prevents scorching.

• Oven Method: Preheat your oven to 300°F (150°C). Pour the broth into an oven-safe dish and cover with foil. Heat for about 20-30 minutes, or until the broth reaches your desired temperature. This method is useful if you're reheating a large quantity.

• Immersion Blender Method: If you have an immersion blender, you can use it to reheat the broth directly in a pot. Blend while heating over medium heat. This method ensures even heating and can help emulsify any fat that has separated.

• Instant Pot: A multi-functional electric pressure cooker that will cook the beef bones and vegetables to make the broth.

• Fine-mesh strainer: Used to strain the broth, removing any solid particles to achieve a clear liquid.

• Cutting board: A surface for safely chopping the onion, celery, and carrots.

• Chef's knife: A sharp knife for cutting the vegetables and smashing the garlic.

• Measuring spoons: Tools to measure out the apple cider vinegar, salt, and pepper accurately.

• Measuring cup: Used to measure the water to ensure the correct amount is added to the Instant Pot.

• Mixing bowl: A bowl to hold the chopped vegetables before they are added to the Instant Pot.

• Refrigerator: Used to cool and store the broth after it has been strained.

• Freezer: An option for long-term storage of the broth if you choose to freeze it.

• Ladle: A tool for scooping the broth into storage containers after it has been strained.

• Storage containers: Containers to hold the broth for refrigeration or freezing.

Roast the bones: Roasting beef bones in the oven for 30 minutes at 400°F before adding them to the Instant Pot enhances the flavor and speeds up the broth process.

Pre-chop vegetables: Pre-chop onion, garlic, celery, and carrots and store them in the fridge to save time when you're ready to cook.

Use pre-made broth: Substitute some of the water with pre-made broth to enrich the flavor quickly.

Batch cooking: Make a large batch and freeze portions for later use, saving time on future meals.

Quick release option: If you're in a hurry, use the quick release method on the Instant Pot to release pressure faster.