Instapot Beef Broth
Rich, beef flavor with a a glorious mouth feel
Prep Time 30 minutes mins
Cook Time 3 hours hrs
Course Ingredient
Cuisine Global
Servings 3 quarts
Calories 912 kcal
- 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
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
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
Calories: 912kcalCarbohydrates: 3gProtein: 8gFat: 97gSaturated Fat: 1gSodium: 779mgPotassium: 44mgFiber: 1gSugar: 1gVitamin A: 622IUVitamin C: 4mgCalcium: 25mgIron: 6mg