Instant Pot Beef Bone Broth that Gels Every Time
Instant Pot Beef Bone Broth is a quick and easy way to make bone broth that gels every time.
Servings: 2 Quarts
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 (218°C) 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 have finished, follow 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
Find this recipe and video at https://marysnest.com/instant-pot-beef-bone-broth-that-gels-every-time/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
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