Easy Instant Pot Beef Bone Broth: Simple Steps & Tips

Looking for a nourishing, homemade beef bone broth but short on time? The Instant Pot is your secret weapon! This easy guide will walk you through making rich, flavorful beef bone broth in a fraction of the time, with plenty of tips and answers to common questions. Whether you’re new to bone broth or a seasoned home cook, you’ll find this method approachable and rewarding.

Why Make Beef Bone Broth in the Instant Pot?

Traditional beef bone broth can take up to 24 hours to simmer on the stove, but with an Instant Pot, you’ll have a deeply flavorful, nutritious broth in just a few hours. The pressure cooking method extracts all the goodness from the bones—collagen, minerals, and flavor—much faster, making it perfect for busy home cooks.

What You’ll Need

• Beef bones: Use a mix of marrow bones, knuckle bones, and oxtail for the best flavor and gelatin content. Ask your butcher for “soup bones” if you’re unsure.
• Vegetables: Classic choices include carrots, celery, and onions. You can add garlic or leeks for extra depth.
• Apple cider vinegar: Helps draw out minerals from the bones.
• Water: Enough to cover the bones and veggies without exceeding the Instant Pot’s max fill line.
• Optional seasonings: Bay leaves, peppercorns, fresh herbs (like thyme or parsley), and salt (add after cooking for better control).

Step-by-Step Guide: Making Beef Bone Broth in the Instant Pot

1. Roast the Bones (Optional but Recommended):
   Preheat your oven to 425°F (220°C). Arrange the beef bones on a baking sheet and roast for about 30 minutes. This step brings out a deeper, richer flavor in your broth.
2. Add Ingredients to the Instant Pot:
   Place the roasted bones in the Instant Pot. Add chopped carrots, celery, onions, and any optional flavorings you like. Pour in 1-2 tablespoons of apple cider vinegar and fill with water until everything is just covered (don’t go past the max fill line).
3. Pressure Cook:
   Secure the lid, set the valve to “sealing,” and cook on high pressure for 2-3 hours. For maximum flavor and nutrition, go for the full 3 hours.
4. Natural Release:
   Let the pressure release naturally for at least 20-30 minutes before opening the lid. This keeps everything safe and prevents hot splashes.
5. Strain Your Broth:
   Carefully remove large bones and vegetables with tongs or a slotted spoon. Pour the remaining liquid through a fine mesh strainer or cheesecloth into a large bowl or pot.
6. Cool and Store:
   Let the broth cool slightly before transferring to jars or containers. Refrigerate for up to 5 days or freeze for several months. Once chilled, you can skim off any solidified fat if desired.

Tips for Best Results

• Use a variety of bones: Marrow, knuckles, and oxtail add different nutrients and flavors.
• Add vinegar: Apple cider vinegar helps extract minerals from the bones.
• Don’t overfill: Never fill your Instant Pot above the “max” line.
• Season after cooking: Salt can concentrate during pressure cooking—add it to taste once your broth is done.
• Save veggie scraps: Freeze onion skins, carrot peels, and celery ends to use in future broths—less waste, more flavor!

How to Use Your Homemade Beef Bone Broth

• Sip it warm as a comforting drink
• Add it to soups and stews for extra richness
• Use as a base for sauces or gravies
• Cook grains like rice or quinoa in broth instead of water

Storing and Freezing Tips

• Refrigerate: Store in airtight containers in the fridge for up to 5 days.
• Freeze: Pour into freezer-safe jars or silicone molds (for easy portioning). Label with date; use within 3-6 months for best flavor.
• Defat if desired: Once chilled, skim off hardened fat if you prefer a leaner broth. Save this fat (“tallow”) for cooking if you like!

Troubleshooting & FAQs

Why is my bone broth cloudy?

This is totally normal! Cloudiness usually comes from boiling too hard or stirring while cooking. It doesn’t affect taste or nutrition.

Can I reuse the bones?

You can use beef bones for a second batch (“remouillage”), though the second batch will be lighter in flavor and nutrition.

How do I get a more gelatinous broth?

The more connective tissue (knuckles, joints) you use, the more gelatin-rich your broth will be. Roasting bones first also helps.

Is it okay if my broth gels in the fridge?

Absolutely! That’s a sign of lots of collagen—a good thing. It will liquefy again when heated.

Can I add other flavors?

Definitely! Try ginger, star anise, or mushrooms for different twists. Just avoid too much salt until after cooking.

Nutritional Benefits of Beef Bone Broth

Homemade beef bone broth is packed with protein, collagen, amino acids, and minerals like calcium and magnesium. Many people sip it for gut health, joint support, or just as a cozy winter pick-me-up. Making your own means you control what goes in—no preservatives or excess sodium!

Final Thoughts

The Instant Pot makes beef bone broth simple enough for any home cook. With just a few ingredients and some basic steps, you’ll have a nourishing kitchen staple ready in hours—not days. Enjoy it on its own or as a rich base for countless recipes. Happy cooking!

Quick Recipe Card: Instant Pot Beef Bone Broth

• Bones: 2-3 lbs assorted beef bones
• Veggies: 1-2 carrots, 2 celery stalks, 1 onion (all roughly chopped)
• Vinegar: 1-2 tbsp apple cider vinegar
• Water: Enough to cover ingredients (don’t exceed max fill line)
• Optional: Bay leaf, peppercorns, herbs

1. (Optional) Roast bones at 425°F for 30 minutes.
2. Add all ingredients to Instant Pot; cover with water.
3. Pressure cook on high for 2-3 hours; natural release.
4. Strain; cool; store in fridge (5 days) or freezer (3-6 months).

Your homemade beef bone broth is ready to enjoy—cheers to healthy cooking!