Instant Pot Beef Broth Recipe

How to Make Instant Pot Bone Broth (Easy + Healthy)

WEBJan 4, 2024 · How to make it. Add Ingredients: Fill your instant pot about half full with bones. Add in the vegetables, herbs, apple cider vinegar, …

1. Place the bones in the Instant Pot, filling it about half full with bones. Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.
2. Fill the Instant Pot with water to 1-inch below the MAX fill line.
3. Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
4. Press the "manual" button and set your Instant Pot for high pressure for 120 minutes. (I find it easier to decrease the time because the timer resets at 120 after you decrease to zero.) It will take about 15-30 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.

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Instant Pot Bone Broth Pressure Cook Recipes

WEBAug 3, 2017 · Instant Pot: wait until the indicator says HOT. Add 1 tablespoon (15ml) olive oil in the pot and brown the bones for 3.5 …

1. Optional Step to Enhance the Bone Broth: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).Add 1 tablespoon (15ml) olive oil in the pot and brown the bones for 3.5 minutes per side. You may have to do it in two batches. Pour in ½ cup (125ml) cold water and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.
2. Pressure Cook Bone Broth: Add 5 - 6 (212g) chicken feet (optional) and the rest of the ingredients in the pressure cooker. Close lid and pressure cook at High pressure for 2 hours + Full Natural Release (~45 mins). Open the lid carefully.
3. Strain Bone Broth: Strain bone broth through a colander or mesh strainer to discard the solids. Set aside the bone broth to cool.
4. Skim Fat: Use a fat separator to skim the fat. An alternative method is to place bone broth in the fridge until the fat rises to the top and form a layer of gel. Then, skim the layer of fat with a spoon. A gel-like texture after cooling is a good indicator of an excellent gelatinous bone broth.

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