Beef Bone Broth In The Instant Pot Recipes

Steps:

• 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.