Instant Pot Grass-Fed Beef Bone Broth

This Instant Pot Bone Broth Recipe is delicious, packed full of natural collagen and nutrients, and is so easy to make. Made with grass-fed beef bones, learn how to make this easy homemade Instant Pot Bone Broth and enjoy all the amazing health benefits in a fraction of the time.


  • 3 pounds grass-fed beef bones
  • 3 tbsp olive oil (divided)
  • 2 carrots (scrubbed and cut in half)
  • 2 stalks celery (chopped)
  • 1 large yellow onion (quartered with skin and root end in tact)
  • 1 head garlic (halved crosswise)
  • 2 whole cinnamon sticks
  • 3 whole star anise
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 1 tsp kosher salt (plus more to taste)
  • 1 tbsp apple cider vinegar
  • 10 cups cold water (or enough water to come 1-inch below MAX fill line)


  1. Blanch the grass-fed beef bones first in a large stockpot. Cover the bones with water. Bring to a boil and then simmer for 10-15 min.
  2. Drain the water and wash the bones with cold water
  3. As the bones are blanching, turn your Instant Pot on High heat. Once hot add 1 tablespoon of olive oil and saute your vegetables 3-4 min. per side
  4. After your bones have been drained, place them in your Instant Pot in a single layer, turn your Instant Pot on High heat. Add 1 tablespoon of olive oil and saute your bones for 3-4 min. per side. You may have to do a couple rounds of this to saute all your grass-fed beef bones.
  5. Now we will use the Instant Pot to pressure cook the bones and vegetables.
  6. Add your bones and vegetables along with cinnamon sticks, star anise, bay leaves, black peppercorns, salt, and apple cider vinegar.
  7. Fill your Instant Pot with water to 1 inch below the max fill line.
  8. Lock the lid onto your Instant Pot and set the steam release knob to the “sealing” position. Select “manual” HIGH PRESSURE for 3 hours (180 minutes). It takes approximately 20 minutes for the Instant Pot to come to full pressure at which point the timer will start to countdown.
  9. Natural Release – Once the 3 hours is up, allow the Insta Pot to release the pressure naturally. This will take 20-30 min.
  10. Strain your cooked broth through a cheesecloth or fine mesh strainer and add a couple of handfuls of ice to your beef broth to expedite cooling, if needed.
  11. Transfer your grass-fed bone broth to the refrigerator and allow the broth to cool fully. The result will be a hard, thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jello). If desired use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.

Your grass-fed bone broth stores well in the refrigerator for approximately 5 days. If you make a large batch, I recommend freezing smaller batches in the freezer for up to 6 months (it reheats perfectly!).

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