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Instant Pot Beef Bone Broth Whole30 Paleo Primal Gourmet Easy

Instant Pot Beef Bone Broth - Whole30, Paleo

Homemade Beef Bone Broth is a wonderful addition to your daily health routine. Thanks to the Instant Pot, making a batch is easier than ever before.

Course Soup
Cuisine American
Keyword beef bone broth, bone broth, whole30
Prep Time 5 minutes
Cook Time 4 hours 40 minutes
Total Time 4 hours 45 minutes
Servings 7 pints

Ingredients

  • 2-3 lbs Beef Bones - preferably with marrow
  • 2 bunches Leek Tops (the dark green parts) - rinsed
  • 2 medium Carrots - rinsed
  • 2 stalks Celery - rinsed
  • 1 medium Red Onion - cut in half - rinsed
  • 1 medium Parsnip - rinsed
  • 1 head fresh garlic - top trimmed - rinsed
  • fresh ginger root - approximately the size of your thumb - rinsed
  • 1 tbsp apple cider vinegar optional
  • 3 bay leaves
  • 1 small bunch fresh parsley – stems and/or leaves - rinsed
  • 1 tsp whole black peppercorns
  • 1 tbsp kosher salt

Instructions

  1. Fill Instant Pot halfway with water. Set to sauté mode and bring to a simmer. Add raw beef bones and blanch 15-20 minutes. Use a spoon to remove any foam that rises to the surface. Transfer blanched bones to a bowl of cold water or rinse under the faucet.

  2. Preheat oven to 450F. 

  3. Meanwhile, pat blanched bones dry with a paper towel. Add to a parchment paper-lined sheet pan or roasting tray along with the onion, carrot, parsnip, leek tops, garlic and ginger. Drizzle everything with a small amount of avocado oil. Transfer to oven and roast 15-20 minutes - flip everything halfway.

  4. Add all roasted ingredients to an empty Instant Pot along with celery, bay leaves, parsley, apple cider vinegar, salt, and pepper. Fill Instant Pot with water up until the ‘max’ line. 

  5. Set Instant Pot to Soup mode, high pressure, for 180-240 minutes (or longer). Close lid, set valve to sealing and let cook.

  6. Once cooking time has elapsed, depressurize manually or naturally.

  7. Set a fine mesh sieve overtop of a pitcher (I use my blender’s canister). Pour broth through sieve and discard everything but the liquid.
  8. To store, pour broth into tempered mason jars. Be sure to leave at least 2" of headroom if freezing. Alternatively, freeze in large, silicon ice moulds. Once broth has frozen, transfer ice cubes to a freezer-safe bag for easy storage. Repeat process until all broth has frozen.