Instant Pot Beef Bone Broth

Ingredients

• cooking spray (1 tsp)
• frozen beef bones (2 pounds)
• carrots (2 )
• celery (2 stalks)
• onion (1 )
• garlic (5 cloves)
• boiling water (6 cups)
• bay leaves (2 )
• apple cider vinegar (1 tablespoon)
• sea salt (1 teaspoon)
• whole black peppercorns (10 )

Instructions

1. Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
3. Roast in the preheated oven until browned, about 45 minutes.
4. Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot). Add boiling water, bay leaves, vinegar, sea salt, and peppercorns. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
5. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through the strainer and discard solids.
6. Allow broth to cool. Remove and discard the fat layer.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 21
• fat: 0 g
• sats: 0 g
• carbs: 5 g
• fibre: 1 g
• protein: 1 g
• salt: 0.248 g