Beef Bone Broth in an Electric Pressure Cooker
Makes 3 quarts
- 2 pounds
beef bones, such as oxtail, marrow bones, or short ribs, or 3 pounds chicken bones, (at least 1 pound wings)
- 2 tablespoons
apple cider or white wine vinegar
large onion, quartered
large carrot, peeled
6- to 8-quart electric pressure cooker
Chef's knife and cutting board
Fine-mesh strainer or colander
Preheat the oven to 400°F and rinse the bones. Arrange a rack in the middle of the oven and heat the oven to 400°F. Place the bones in a colander, rinse under cool water, and pat dry with paper towels.
Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden-brown, about 30 minutes.
Bring the bones and cider vinegar to a boil, skimming the top. Transfer the bones to a 6-quart or larger Instant Pot or electric pressure cooker and add 3 quarts filtered water. Add the vinegar and use the Sauté function to bring the broth to a boil. When the broth comes to a simmer, use a wide slotted spoon to remove any white or gray foam off of the top.
Cook on high pressure for 120 minutes. Cover and lock on the pressure cooker lid. Make sure the pressure-release valve is closed. Set to manual, high pressure for 120 minutes. The quickest way to 120 minutes is to actually press the (-) until the clock hits zero and then 120 minutes.
Naturally release the pressure. When the 120 minutes is up, let the pressure cooker naturally release all the pressure. Do not adjust the steam valve. This will take about 90 minutes.
Add the onion and carrots and cook again on high for 120 minutes. Open the pressure cooker and add the onion and carrot. Cover and lock the lid back on. Make sure the pressure-release valve is closed. Set to manual, high pressure for 120 minutes.
NatNaturally release the pressure. When the 120 minutes are up, let the pressure cooker naturally release all the pressure. Do not adjust the steam valve. This will take about 90 minutes.
Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl. Carefully strain the bone broth into it. Discard the contents of the strainer.
Cool the bone broth and store. Prepare an ice bath by either filling a sink or basin with cold water and ice and set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze.
Bones for bone broth: You can use any mix of beef, pork, or chicken bones for making bone broth. Adding some meaty bones, like short ribs or ham bones, will make a richer-tasting broth; you can also use the meat from the bones in other dishes.
Filtered water: We used filtered water for more neutral testing. If you've got great-tasting tap or well water, feel free to use it here. Water filtered with a filter or faucet filter works well; bottled filtered water is not required.
Storing and reheating: The broth can be refrigerated for up to 5 days or frozen for up to 3 months. To reheat, pour out as much broth as you'd like and reheat it gently on the stove or in the microwave.
Reducing bone broth for storage: To save on freezer space, you can simmer the broth over low heat on the stovetop until it's reduced by half. Keep it at a very bare simmer — you should see just a few bubbles as it simmers. Make a note on the freezer container that the broth needs to be thinned with water before using.