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.
- 3pounds grass-fed beef bones
- 3tbspolive oil(divided)
- 2carrots(scrubbed and cut in half)
- 2stalks celery(chopped)
- 1largeyellow onion(quartered with skin and root end in tact)
- 1headgarlic(halved crosswise)
- 2wholecinnamon sticks
- 3wholestar anise
- 2bay leaves
- 1tspwhole black peppercorns
- 1tspkosher salt(plus more to taste)
- 1tbspapple cider vinegar
- 10cupscold water(or enough water to come 1-inch below MAX fill line)
- 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.
- Drain the water and wash the bones with cold water
- 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
- 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.
- Now we will use the Instant Pot to pressure cook the bones and vegetables.
- Add your bones and vegetables along with cinnamon sticks, star anise, bay leaves, black peppercorns, salt, and apple cider vinegar.
- Fill your Instant Pot with water to 1 inch below the max fill line.
- 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.
- Natural Release – Once the 3 hours is up, allow the Insta Pot to release the pressure naturally. This will take 20-30 min.
- 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.
- 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.