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Instant Pot Beef Bone Broth That Gels Every Time
Instant Pot Beef Bone Broth is the quick and easy way to make bone broth. And with these step-by-step instructions, your bone broth will gel every time!
Homemade Beef Bone Broth is a tasty gelatin-rich liquid that is wonderful for promoting good gut health. Bone Broth is gut healing and gives a boost to our digestive health and our immune system. And scientists tell us that our gut is, in essence, our second brain and has a significant impact on our overall health.
Related Videos
You can also create Beef Bone Broth in the slow cooker or stovetop, as I show in the following videos:
The type of bones that you include can make your bone broth richer and more gelatinous, as I show you in the following video:
And if you have an Instant Pot, here are additional Instant Pot videos that you may enjoy:
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Instant Pot Beef Bone Broth that Gels Every Time
Ingredients
- 4 pounds Beef bones a mix of marrow bones, neck bones, and oxtails
- 1 cup Red wine or fortified wine 1/4 cup vinegar can be substituted
- 2 Onions chopped
- 2 Carrots chopped
- 2 stalks Celery seed chopped
- 1 Bay leaf
- 1 teaspoon Whole black peppercorns
Instructions
- Place the marrow bones into the Instant Pot liner pot, add the wine or vinegar, and then cover the bones with water. Allow the bones to soak while proceeding to step 2.
- Brown the neck bones and oxtails in a 425°F oven until brown, approximately 45 minutes to 1 hour.
- Once the oxtails and neck bones have been roasted, transfer them to the Instant Pot with the marrow bones.
- Deglaze the roasting pan with water and add the drippings to the Instant Pot with the bones.
- Add the vegetables, bay leaf, and peppercorns. Add additional water to cover by no more than an inch and be sure not to fill the Instant Pot beyond the pressure cooker marking.
- Set the Instant Pot Steam Release Valve to "sealing." Choose the soup/broth option and adjust the pressure to "low pressure." Set the Instant Pot timer for 2 hours.
- When the 2 hours of pressure cooking has finished, see the manufacturer’s instructions for releasing the pressure or allow the pressure to come down naturally. Once the pressure has been completely released, remove the lid.
- Strain out the solids and then strain the bone broth. (See video.)
- The bone broth will stay fresh, refrigerated for 2-3 days, and if frozen, it will stay fresh for 2-3 months.
Video
Notes
Shop for items used in this blog post or video
Favorite Bone Broth Making Supplies
- 8-Quart Duo Plus Instant Pot
- 16-Quart Stock Pot
- 8-Quart Stock Pot
- 7-Quart Slow Cooker
- 8-Quart Slow Cooker
- 10-Quart Slow Cooker
- Fat Separator
- Stainless Steel Strainer
- Flour Sack Towels
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*Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
Question. Will I be able to taste the red wine. I do not like red wine. I am a super taster, so very sensitive. Thank you.
Hi Donna,
The vermouth or red wine taste should dissipate when your beef bone broth is under pressure and cooking. However, just in case you don’t want any alcohol to be part of your bone broth, you can try another acid, like Apple Cider Vinegar (ACV), to acidulate your bones before making bone broth. Just make sure to only use 1/4 cup of ACV, otherwise, the finished bone broth will have a sharp flavor. As another alternative, you can use 2 tablespoons of a citrus juice to acidulate your water.
I hope this helps and that you have wonderful success with your bone broth.
Thanks so much for your comment.
Love and God bless,
Mary
This is the first recipe I have made in my new Instant Pot (I got the 8-quart, large one), and it worked wonderfully. The broth has a lovely gel to it, like a soft jello. I used the two-hour cooking time and other settings as indicated in the recipe. Thanks for the recipe, it will be a staple in my kitchen.
Wonderful! So happy to hear how well it turned out! Love, Mary