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Recipe Category: Beef
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Beef Bone Broth Pressure Cooker Recipe
Ingredients
Makes 3 quarts
- 2 pounds beef bones, such as oxtail, marrow bones, or short ribs
- 2 tablespoons red wine (optional)
- 1 large onion, quartered
- 1 large carrot, peeled
Method
- Preheat the oven to 400°F
- Roast the bones until golden-brown, about 30 minutes for 30 minutes
- Transfer the bones to an Instant Pot and add 3 quarts of filtered water
- Add the vinegar and use the saute function to bring the broth to a boil
- When the broth comes to a simmer, use a wide slotted spoon to remove foam
- Cook on high pressure for 120 minutes
- Cover and lock on the Instant Pot lid
- Set to manual, high pressure for 120 minutes
- Natural release for 90 minutes
- Add the onion and carrots and cook again on high for 120 minutes
- Natural release again for 90 minutes
- Strain and cool the bone broth as quickly as possible
- Refrigerate or freeze
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