Cole Cooks: Instant Pot Beef Broth
When preparing a prime rib roast, we remove the bones before cooking. Instead of throwing the bones away we use them to make a wonderful beef broth. This is our guide to making homemade beef broth.
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For Christmas, our traditional meal is prime rib roast. When making prime rib I follow the advice from Amazing Ribs and remove the bones from the meat. The bones become the key ingredient to making beef broth the next day.
Removing the bones is fairly simple. You just need a sharp knife. The bones make a great beef stock. This allows you to bring out the flavor. Once again Amazing Ribs has a convincing argument why leaving the bones-in does NOT enhance prime rib.
There are all kinds of recipes for making beef broth from bones. Traditionally it calls for simmering the bones all day. However, the Instant Pot pressure cooker makes the process much easier.
With the Instant Pot you simply roast the bones in the oven, throw all the ingredients in the Instant Pot and turn it on for a few hours.
Amy + Jacky is a web site devoted to pressure cooking. They have done a full range of experiments on cooking bone broth in a pressure cooker. They tried 10 different methods for cooking where they experimented with browning and different times.
The best result they had was what they labeled test 5 where they browned the meat and cooked at high pressure for 2 hours. This is what I did. However, after tasting it I decided to put it back on high pressure for an extra hour and a half to get a richer flavor.
In terms of ingredients I kept it simple. Amy and Jacky add chicken feet and fish sauce. I simply grabbed some basic ingredients we had on hand.
Once the broth is cooked you let it cool in the fridge for a few hours or overnight. The fat layer will come to the top as a white layer. This layer is easy to remove and discard.
I freeze the broth within a day. I have seen where it can last for a few days in the refrigerator, but I am cautious. I simply freeze the broth in a large freezer bag. You can also use ice cubes and smaller containers. Personally I do not find it difficult to break off frozen chunks for use in recipes.
The week after Christmas I used the beef broth to make an Instant Pot Beef Barley. This was a huge hit.
Instant Pot Beef Broth
Ingredients
- 2 to 3 pounds bones from a prime rib roast
- 2 Tablespoon apple cider vinegar
- 2 onions roughly chopped
- 2 celery sticks roughly chopped
- 3 carrots roughly chopped
- 3 cloves crushed garlic
- 1 bay leave
- 2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 8 cups water or to 1 inch below max line on Instant Pot
Instructions
- Heat oven to 400 degrees. Place bones on a baking sheet and roast at for 20 minutes. Flip bones and roast for another 20 minutes.
- Place bones and all ingredients in Instant Pot. Add water to 1 inch below maximum fill line in Instant Pot.
- Cook 2 hours on high pressure. Let natural release up to 2 more hours. Taste and cook for longer if needed.
- Let cool in refrigerator, remove top fat layer and strain broth. Freeze broth for up to 3 months.
For more info on the Instant Pot check out our Top 10 Instant Pot Tips and our Top 10 Instant Pot Recipes
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