Beef Bone Broth in the Instant Pot®

Savory, warm, soothing, and everything you want in a bone broth. Pepper, coriander, and cloves all shine, adding warmth and depth of flavor, but none overpower in any way. Drink warm as-is, or use as a base for soups, stews, etc. Broth will keep in the freezer for up to 2 months.

Step: 1

Preheat the oven to 450 degrees F (230 degrees C). Place beef bones on a large rimmed baking sheet.

Step: 2

Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.

Step: 3

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.

Step: 4

Once boiling, skim top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Saute function.

Step: 5

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.

Step: 6

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.

Step: 7

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.

Step: 8

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.

Per Serving: 25 calories; protein 0.8g; carbohydrates 5.5g; fat 0.1g; sodium 380.7mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.