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–+ servings

Instapot Beef Broth

Rich, beef flavor with a a glorious mouth feel
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Prep Time 30 minutes
Cook Time 3 hours
Servings: 3 quarts
Course: Ingredient
Cuisine: Global
Calories: 912
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • InstaPot

Method
 

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

Nutrition

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

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

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