Instant Pot beef bone broth is fast and easy to make. You will be able to produce a constant supply of bone broth that is essential in every healing diet.
Many years ago when I was still struggling with Fibromyalgia, I picked up the book nourishing broth by Sally Fallon Morell. It has been one of my favourite cookbooks ever since, which discusses ancient remedies for the modern ailments. Over the years, I read sections of the book from time to time.
I always had soups and broth in our regular meal rotation. Since the current global pandemic is keeping the whole family home, I find myself cooking bone broth constantly. I essentially went on a 50% soup and broth diet for a few weeks to do some healing work for my digestive issues, and also taking this opportunity to let the family enjoy more nurturing foods, now that we don’t go out for dinner, nor am I bounded by the limitation of packed school lunches.
Interesting History of the Nourishing Broth
I am reading sections of the nourishing broth again, and found some interesting tidbits.
- Nourishing broth dates back to the Stone Age, when people didn’t even have pots to cook in. The first soups were made by dropping hot stones into the abdominal pouches of butchered animals to simmer up mixtures of meat, fat, bones, herbs, wild grains, and water.
- The healing chicken soup, in jewish culture, is known as “jewish penicillin”.
- From the 9th century to the 20th century, various “portable soups” were made by cooking meat, bones, cartilage and connective tissues into gelatinous and hardened pieces so they can be carried in the pockets by the military and the travellers to use as convenient nourishment.
- Until modern era, most households around the world have a pot of long-cooked soup simmering over fire or stove. However, the invention of Campbell soups led to the disappearance of homemade broth from the average American diet.
Ancient Wisdom Backed by Modern Science
The long-standing practice of making and consuming broth for nourishment is ancient wisdom, because thousands of years of human experiences have proven broth to be healing and rejuvenating. In addition, modern science is backing them up too.
The benefits of the broth come from cooking all parts of the animals. When broth is made from bones, joints, ligaments, tendons, cartilage, skin, and muscle meats, we get a more well-rounded nutritional profile. Broth contains nutrients that are not found by eating muscle meats alone, such as collagen and gelatin from the tendons and skins, minerals from the bones, dissolved cartilage and bone marrow.
These nutrients are essential for healthy joints, immune system, digestion, hair, nail, and skin. Broth has shown healing power against osteoarthritis, rheumatoid arthritis, infectious diseases, digestive disorders, autoimmune disorders, aging, depression and mood disorders.
Instant Pot Beef Bone Broth Tips
On occasions, I have soup simmering on the stove while bone broth being made in the Instant Pot, or vice versa. I do think long-cooked bone broth made on the stove top tastes better. So if you have the time and means to simmer the bones for a minimum of 12 hours, you should. But Instant Pot does make the process much faster, especially when I need to produce a lot of broth and soup daily.
I always recommend an 8-quart Instant Pot over 6-quart. Because I only wanted one Instant Pot, I went for the larger one with my purchase. I have not regretted since. The extra capacity is very much appreciated for making bone broth.
The instant pot I own is an Instant Pot Duo 7-in-1 model, as I bought it years ago. I recently listened to Wardee at Traditional Cooking School’s podcast updates on Instant Pot recommendation, and she is highly recommending the new Instant Pot Duo Evo Plus 9-in-1 model. I am quite impressed by the vast improvements in Duo Evo Plus, including 70% faster cooking time, 2 extra functions sous vide and bake, 48 customizable programs, handles on the inner pot that lock in the pot to prevent spinning, as well as flat bottom to ensure even browning of the meats. If I were to buy an Instant Pot today, I would no doubt go for the Duo Evo Plus 8-quart.
To make this Instant Pot beef bone broth, I loosely referenced the instructions in the nourishing broth book. The original recipe is for an even larger volume than my Instant Pot can accommodate. I had to adjust the ingredients for the size of my Instant Pot and what’s readily available in the stores, and adapt the recipe to Instant Pot features.
At a result, this Instant Pot beef bone broth recipe is written for the 8-quart Instant Pot. The recipe calls for 3 quarts of water, which should reach near the maximum capacity of the 8-quart pot. It’s not a big deal if you use a little more or less water, just be sure not to exceed the maximum capacity of the pot. If you have an 6-quart Instant Pot, you will have to reduce the ingredients proportionally.
More Instant Pot recipes you will love:
- Instant Pot Beef Brisket Stew with Daikon Radish
- Shredded Chipotle Beef Tacos
- Instant Pot Osso Buco (Low-Carb, Paleo)
- Instant Pot Sticky Rice Steamed Pork Ribs
- Cheesy Veggie-Stuffed Meatloaf
- Instant Pot Beets Salad (Paleo, Whole 30, Vegan)
- Instant Pot Forbidden Rice & Red Bean Congee
- Sprouted Chickpea and Sweet Potato Hummus in Instant Pot
- Instant Pot Shiitake Ginger Chicken Bone Broth (All Purpose Asian Stock)
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Instant Pot Beef Bone Broth
- 3 lb. beef knuckles and marrow bones
- 2 lb. meaty beef neck or rib bones
- 2 carrots
- 2 onions
- 2 celery stalks
- 3 sprigs of fresh thyme
- 1 bay leaves
- 2 tsp black pepper corns
- 2 tbsp tomato paste
- 1/4 cup raw apple cider vinegar
- 3 quart filtered water
- Soak all the bones in a cold water bath for 30 minutes, making sure the bones are completely covered by the water. Let the blood wash off into the water bath and discard the water.
- Place all the bones in a single layer on a roasting tray. Roast the bones at 400ºF for about 45 minutes.
- Meanwhile, roughly chop up the carrots, celeries, and onions.
- Transfer the roasted beef bones into the Instant Pot. Pour the fat in the bottom of the roasting pan into a glass jar and save for other use.
- Add all other ingredients into the pot. When adding water, take care not to exceed the maximum capacity.
- Close the lid and turn the pressure-release valve to sealed position. Use the "broth" setting or manually set to "high pressure" cooking for 4 hours.
- Let the pressure release valve naturally release pressure for at least 1 hour, until the floating pin drops. Open the Instant Pot. Carefully pick out any meat and vegetable pieces that you would like to save. Pour the rest through a fine sieve or filter to collect the broth. Discard the remaining bones and aromatics.
- Store the broth in glass jars in the fridge for up to 5 days.
- This recipe is written for the 8-quart Instant Pot. If you use a 6-quart Instant Pot, reduce the ingredients proportionally.
- Any part of the carcass can be used to make broth. Feel free to use a variety of cuts. For a more gelatinous broth, add parts containing more connective tissues and skin.
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