Ingredients
8
8 servings
- •cooking spray
- •2 pounds frozen beef bones
- •2 carrots, chopped
- •2 stalks celery, chopped
- •1 medium onion, quartered
- •5 cloves garlic, whole
- •6 cups boiling water
- •2 bay leaves
- •1 tablespoon apple cider vinegar
- •1 teaspoon sea salt
- •10 whole black peppercorns
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
- Roast in the preheated oven until browned, about 45 minutes.
- Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot). Add boiling water, bay leaves, vinegar, sea salt, and peppercorns. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through the strainer and discard solids.
- Allow broth to cool. Remove and discard the fat layer.
Nutritional Facts
Per 8 servings
- Calories: 21
- Carbohydrate: 5g
- Fat: 0g
- Fiber: 1g
- Protein: 1g
- Sugar: 2g
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