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+ servings

Instapot Beef Broth

Rich, beef flavor with a a glorious mouth feel
Prep Time 30 minutes
Cook Time 3 hours
Course Ingredient
Cuisine Global
Servings 3 quarts
Calories 912 kcal

Equipment

  • InstaPot

Ingredients
  

  • 4 lb Beef soup bones Shanks or short ribs with plenty of meat attached
  • 3 Ea Carrots (large) scrubbed chunked to 2"
  • 3 Ea Celery Ribs scrubbed chunked to 2"
  • 2 Ea Yellow Onion Peeled, quartered
  • 3 ea bay leaves
  • 3-6 ea Garlic peeled
  • 10 ea black peppercorns cracked lightly
  • 4 sprigs Fresh Parsley
  • 4-6 sprigs Fresh Thyme
  • 1 tsp Marjoram dried
  • 1 tsp Oregano dried
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp apple cider vinegar

Instructions
 

  • Preheat oven to 450°
  • Toss beef bones, veggies, in oil and salt
  • Roast beef in single layer for 30 minutes
  • Add veggies and roast for an additional 30 minutes
  • Move beef and veggies to instapot
  • Add herbs, vinegar, add water to come just under max fill line
  • Lid up and lock
  • Set pressure to high and process for 90 minutes
  • Release pressure and remove lid
  • cool for 1 hour, strain into mason jars or soup containers

Notes

This will keep up to 4 days in the fridge or up to six months in the freezer.
for a thicker broth one can simmer to reduce
One can add a hearty red wine to bump up the flavor

Nutrition

Calories: 912kcalCarbohydrates: 3gProtein: 8gFat: 97gSaturated Fat: 1gSodium: 779mgPotassium: 44mgFiber: 1gSugar: 1gVitamin A: 622IUVitamin C: 4mgCalcium: 25mgIron: 6mg
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