Name: Beef Bone Broth in the Instant Pot®
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Beef bones - 3 pounds; Carrots, roughly chopped - 2 medium; Yellow onion, roughly chopped - 1 medium; Garlic, halved crosswise - 1 medium head; Apple cider vinegar - 2 tablespoons; Fresh bay leaves - 2; Water, or more as needed to cover - 8 cups; Whole black peppercorns - 1 teaspoon; Whole coriander seeds - ½ teaspoon; Cloves - 3 whole; Kosher salt - 1 ½ teaspoons

Ingredients for - Beef Bone Broth in the Instant Pot®

1. Beef bones 3 pounds

2. Carrots, roughly chopped 2 medium

3. Yellow onion, roughly chopped 1 medium

4. Garlic, halved crosswise 1 medium head

5. Apple cider vinegar 2 tablespoons

6. Fresh bay leaves 2

7. Water, or more as needed to cover 8 cups

8. Whole black peppercorns 1 teaspoon

9. Whole coriander seeds ½ teaspoon

10. Cloves 3 whole

11. Kosher salt 1 ½ teaspoons

How to cook deliciously - Beef Bone Broth in the Instant Pot®

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C). Place beef bones on a large rimmed baking sheet.

2 . Stage

Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.

3 . Stage

Transfer bones to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Add carrots, onion, garlic, apple cider vinegar, and bay leaves; pour in enough water to cover. Select Saute function and bring to a boil, uncovered, about 20 minutes.

4 . Stage

Once boiling, skim top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Saute function.

5 . Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set timer for 2 hours. Allow 30 minutes for pressure to build.

6 . Stage

Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Release remaining pressure carefully using the quick-release method, 1 to 2 minutes. Unlock and remove the lid.

7 . Stage

Place a large fine-mesh sieve lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones. Pour broth mixture into sieve. Press on solids until all liquid has drained. Discard solids; skim off any fat from surface, if needed, and stir salt into broth.

8 . Stage

Divide among serving containers and serve immediately, or let cool to room temperature, about 45 minutes, and store in the refrigerator for up to 3 days.