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Beef Bone Broth (1)

Instant Pot Beef Bone Broth

  • Author: Fluffy


One of my major ailments that I’ve incurred over the years has been some brittle bones due to osteoporosis. When I learned that bone health is one of the major benefits of Bone Broth, I thought I’d invest some time into learning how to make a good batch of the stuff.

The problem with bone broth is that it’s extremely expensive in the stores and I’m not dishing out all that money to be drinking bone broth if I can easily make it in my instant pot.

Luckily for  me, I found a great recipe that I’ve been using for instant pot bone broth.


  • 2 pounds beef soup bones, shank, or oxtails
  • 2 large carrots, halved lengthwise, then cut crosswise into 3 inch lengths
  • 3 celery stalks, cut into 3 inch lengths
  • 1 large yellow onion, cut into wedges
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black peppercorns
  • 1 bay leaf
  • 8 cups water


  1. Combine the bones, carrots, celery, onion, salt, peppercorns, and bay leaf in the instant pot. Pour in the water, making sure the pot is no more than two thirds full.
  2. Secure the lid and set the pressure release to sealing. Select the soup/broth setting and set the cooking time for 120 minutes at high pressure.
  3. Let the pressure release naturally. This will take about 45 minutes. At this point, you can leave the pot on it’s keep warm setting for up to 10 hours.
  4. Place a wire mesh strainer over a large bowl or pitcher. Wearing heat resistant mitts, lift the inner pot out of the instant pot and strain the soup into the container. Discard the bones and vegetables. You can pick the meat off of the bones if you like, but it will have given up most of its flavor to the broth.
  5. Pour the broth into a fat separator to remove the fat, or chill the broth in the refrigerator until the fat solidifies on top, then scoop off the fat from the surface with a large spoon.
  6. The broth can be used right away, stored in an airtight container in the refrigerator for up to 5 days, or frozen for future use. To freeze, pour the broth into the cups of silicone muffin pans and slip into the freezer. When the portions have frozen solid, after about 4 hours, pop them out of the pans, transfer to ziplock plastic freezer bags, and return the broth to the freezer for up to 6 months.


For deeper flavor and color, roast the bones before you make the broth. Spread them on a sheet pan and roast in a 400 degree F oven for 45 minutes.

The best broth comes from oxtails, but they are expensive and it can be a wasteful way to use them unless you harvest the meat from the bones.