Instant Pot Beef Bone Broth
The Easiest Way To Make Bone Broth
Beef bone broth made in the Instant Pot or electric pressure cooker is the easiest way. Bone broth is popular for making soup, for those living a low carb lifestyle, as well as for those on the keto diet/ We hear about bone broth everywhere and to keep this short and sweet: I’m not a scientist and cannot tell you exactly what it does to your body.
I’m not here to convince you of the health benefits.
But this I can tell you. It is a great base for soup. It is delicious on its own. It is easy to make on your own.
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Why using a Pressure Cooker is the Best Method
After borrowing my neighbor’s electric pressure cooker to try making bone broth, I knew I needed a pressure cooker for my own broth endeavors. I opted for the 8qt because I wanted to be able to make a good amount for the fridge and freezer. Instant Pots are not true to quart size because the max fill line is not truly 6qt or 8qt. You need to leave space at the top!
When I started my low carb journey, I heard from some folks about bone broth. Upon visiting my local grocery store I was astonished to see the prices for true bone broth. $8 for one quart?? There had to be a way to make it at home at a fraction of the price.
After finding a local butcher who had some bones I could acquire, I hopped on the interwebs to find out how to make it and found that there were so many methods! I tried many of the methods and am here to report on my findings.
Most methods involved stove-top cooking or a slow cooker. That would take anywhere from 24-48 hours. I didn’t want to babysit a pot on the stove for that amount of time, nor did I want to run my slow cooker for that long either. In the pressure cooker, it only takes about 4 hours of cooking time. Additional time is needed for the pot to reach pressure then again to release pressure.
One method involved roasting bones before the boiling process. I found it made for a lot of extra mess and didn’t really alter the taste that much. So I don’t do that now. The things you can add to bone broth are nearly endless, so use this recipe as a base and try adding flavors you love.
The vegetables are so cooked that the nutritional value is in the soup, not the veg, so you can toss those once you finish cooking the bone broth.
Different bones will create different thicknesses, so try a variety and see what you love. Many people like to use knucklebones, tail bones, and marrow bones.
Where Can I Find Bones?
There are many places where you can buy bones but my top two suggestions would be: the butcher or grocery store.
Look for a local butcher in your area. You can ask them what their prices are and if they can provide a variety of bones. Many times, they have bones in the freezer to sell or give.
Some grocery stores package bones for sale in the meat section. Asian grocery stores almost always have bones. Other stores may have them in a special area. Ask a store associate to guide you. You can always call ahead to inquire.
Can I Reuse Beef Bones?
Oh yes, save the bones for your next batch! You can keep reusing them until they’re virtually sawdust. They’ll become porous and you’ll know they’re ready to be tossed. I freeze my used bones and add a few fresh bones when I make my next batch.
When it comes to adding vegetables, some prefer to save scraps from their cooking and freeze them. Totally an option! I don’t often do that because its too much of a hassle and I don’t accumulate enough to really give it the body it needs.
Tips for Making Bone Broth
Cook the bone broth on high pressure for 240 minutes. I know. It sounds like a long time. But when you get thick stock, you’ll thank me!
The apple cider vinegar helps to break down the bones. You always want an acid of some sort, be it a lemon, lime or vinegar.
Salts vary in their saltiness. I prefer to use grey Celtic salt in my bone broth. If you’re concerned about sodium, use less, if you are like me and love salty foods, add more. You can always add more salt but it is hard to take salt away, so taste it as you go.
To store in the fridge, I use a half-gallon mason jar but I have to make sure to use it within a few days. For freezing, I use wide mouth pint jars or pint-and-a-half jars but be sure to let the bone broth cool prior to freezing. When filling the jars I use a stainless steel funnel and metal mesh strainer on top of mason jars. Fill jars and allow to cool prior to refrigeration or freezing.
Recipes you can use Beef Bone Broth in:
For THM friends, this is an (FP)
Instant Pot Beef Bone Broth
- 2-3 lbs Beef Bones* Use a variety of bones if you're able to: knuckle, tail, marrow, etc.
- 1 Onion Peeled and quartered
- 8 cloves garlic peeled and crushed
- 2 Carrots Top and ends Trimmed
- 4 Stalks Celery
- Thumb Ginger
- 1 Jalepeno or Anaheim Pepper
- 1 t peppercorns
- 2-3 tbsp Apple Cider Vinegar*
- 2 T Celtic Salt
- 4-5 Qt Water (less if using 6qt Instant Pot)
- Cook Manual – high – for 240 minutes.
- Make sure release valve is closed.
- When the stock is finished, allow it to release the steam naturally.
- Use a stainless steel funnel and metal mesh strainer on top of mason jars. Fill jars and allow to cool prior to refrigeration or freezing.
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