Beef Bone Broth

I love my Instant Pot Pressure Cooker for so many reasons (including the fact that it’s stainless steel and lead free) but one of the best things about it is making bone broth in record time. You can also use a slow cooker to make amazing bone broth. Since the Instant Pot is both a slow cooker AND a pressure cooker I can use the slow cooker setting if I want to make broth over night. Below I have directions for both versions (pressure cooker and slow cooker).

There are so many wonderful benefits to bone broth. I prefer beef broth to chicken, but they are both delicious and beneficial to one’s health.

Bone Broth Benefits:

• Inhibits infection
• Reduces joint pain and inflammation
• Promotes healthy digestion while helping to heal and seal your gut
• Fights inflammation
• Promotes healthy hair and nail growth
• Promotes strong and healthy bones

I prefer to use meaty soup bones so that I can use the meat for other recipes (like this fantastic shredded beef and bean dip recipe.)

Ingredient:

• Beef soup bones
• Filtered Water (I love our Berky Water Filter!)
• 1 TBS organic apple cider vinegar (to help draw the minerals from the bones)
• Optional additions that add nutrition and flavor. I like to add chopped carrots, celery, onions, and chopped fresh garlic.

Directions:

1. Preheat oven to 450 degrees.
2. Place soup bones on a roasting pan. You can cook the veggies too if you like or just add them into the pot after roasting the bones.
3. Cook everything for 20 minutes then flip your bones (and toss all the veggies around if cooking them too) then cook for an additional 20 minutes.
4. Take the pan out of the oven and scrape the contents of the pan and all the juices into an instant pot or slow cooker.
5. Add enough water to cover the bones and veggies (but make sure you don’t fill past max capacity).
6. Add 1 TBS organic apple cider vinegar.
7. If using a slow cooker you can cook on low heat over night (for at least 8 hours or up to 24 hours). If using an instant pot you can use your slow cooker setting for the same amount of time with the pressure nob in the “vent” position OR you can pressure cook it in the insta pot. If pressure cooking turn the pressure nob to the “seal” position. With the lid sealed press the manual button. The instant pot will indicate that it’s on high pressure for 30 minutes. Press the + button until you reach 120 minutes.
8. After it’s done the Instant Pot will beep and the display will say Lo:00. It will stay in “keep warm” for up to 10 hours if you leave it.
9. You can let in depressurize by leaving it alone for about an hour or you can quick-release the pressure. BE VERY CAREFUL if you do it this way. You should have a hot pad and quickly turn the knob from “sealing” to “venting” and quickly remove your hand. Keep your hands and body clear as lots of hot steam will be released.
10. Once all the pressure is released you can then open the pot. When opening keep your face away as it will be hot.
11. Use tongs and/or a slotted spoon to remove the bones and veggies. Put the meaty bones in a strainer. You can them place the meat on a platter to cool a little and then separate the meat and store it in an air tight container in the fridge for later.
12. Throw away the bones, fat chunks, and veggies.
13. Pour the broth through the strainer into a large bowl (don’t use a plastic bowl as the heat from the broth will release toxins from the bowl).
14. I then pour the broth into wide mouth mason jars or Rubbermaid glass containers to store in the fridge or freezer.
15. Let the broth cool completely in the fridge before putting in the freezer or the glass jars may crack. Leave a little space at the top because the broth will expand a little as it freezes. I like to set them on heating pads in the fridge right away or let them cool a bit on the counter first since they are still very hot. Don’t add the cover on the mason jars until  they are completely frozen. I prefer using the glass containers. I recently was given these Soupers! They are fantastic. I can freeze my broth in 1/2 cup to 1 cup portions and then I put them in ziplock freezer bags for later use. I love them!

You can keep broth in the fridge for up to 5 days or in the freezer up to 6 months.

Check out all the leftover beef! Save this for other recipes. When seasoned with my DIY taco seasoning this makes amazing meat for taco salad.

Here is my gelatinous beef bone broth after being stored in the fridge for the day. It’s ready for my hubby’s favorite black bean soup.

Oh, and you can make chicken broth the same way with your leftover chicken bones after eating a whole chicken (click here for my favorite crispy whole chicken recipe)! Here is a post about how I make chicken broth in an instant pot OR slow cooker. I prefer my new Instant Pot though. What can I say?… I’m in love!

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