Beef Bone Broth in the Instant Pot®

Name: Beef Bone Broth in the Instant Pot®
Total time: 265
Yield: 8
Ingredients: 3 pounds beef bones; 2 medium carrots, roughly chopped; 1 medium yellow onion, roughly chopped; 1 medium head garlic, halved crosswise; 2 tablespoons apple cider vinegar; 2 fresh bay leaves; 8 cups water, or more as needed to cover; 1 teaspoon whole black peppercorns; ½ teaspoon whole coriander seeds; 3 whole cloves; 1 ½ teaspoons kosher salt

Recipe by Marianne Williams from allrecipes.com

4 Hr. 25 Mins.

Ingredients

8 servings

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3 pounds beef bones
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2 medium carrots, roughly chopped
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1 medium yellow onion, roughly chopped
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1 medium head garlic, halved crosswise
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2 tablespoons apple cider vinegar
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2 fresh bay leaves

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8 cups water, or more as needed to cover
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1 teaspoon whole black peppercorns
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½ teaspoon whole coriander seeds
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3 whole cloves
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1 ½ teaspoons kosher salt

Instructions

Preheat the oven to 450 degrees F (230 degrees C). Place beef bones on a large rimmed baking sheet.
Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.
Transfer bones to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Add carrots, onion, garlic, apple cider vinegar, and bay leaves; pour in enough water to cover. Select Saute function and bring to a boil, uncovered, about 20 minutes.
Once boiling, skim top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Saute function.
Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set timer for 2 hours. Allow 30 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Release remaining pressure carefully using the quick-release method, 1 to 2 minutes. Unlock and remove the lid.
Place a large fine-mesh sieve lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones. Pour broth mixture into sieve. Press on solids until all liquid has drained. Discard solids; skim off any fat from surface, if needed, and stir salt into broth.
Divide among serving containers and serve immediately, or let cool to room temperature, about 45 minutes, and store in the refrigerator for up to 3 days.