This is how I make beef bone broth in the Instant Pot, then strain it and pressure-can it. The amounts are the ones I use; I eyeball the vegetables and don't weigh the bones.
I use grass-fed beef bones from a local farm. Optionally, I roast the bones at 350 for about an hour (you can go longer) and add all of the pan drippings to the pot. Then I add celery from our garden, leaves and all. If you are buying store celery, I would say two, maybe four stalks. I also add carrots. Onions and garlic are optional; in this batch I did not add them to the broth itself.
I add apple cider vinegar — a good splash, like a tablespoon or so (when I was running low I said half a tablespoon to a tablespoon) — and a decent amount of homemade celery salt, which is just celery tops blitzed with salt and dried. I may add a little more salt to taste. Pepper or other seasoning is optional; I keep this a little more on the plain side. Water goes in as needed.
I set the Instant Pot to manual for an hour and a half, and I make sure it is sealed. I may run it a second time. I expected this batch to yield about 2 gallons. Then I strain it.
If I am canning it, I fill the jars with about an inch of headspace, wipe the rims with a little vinegar on the cloth, and pressure-can for 25 minutes — that is what I set it for. Follow current USDA and Presto guidance for broth or stock, and for your altitude. A quarter cup of water came up only later, to adjust canning headspace, not as the amount of water in the Instant Pot.
The ingredients in this recipe are gluten-free.
Set Apart Kitchen · Soups
Instant Pot Beef Bone Broth
This is how I make beef bone broth in the Instant Pot with celery from our garden, carrots, and a splash of apple cider vinegar — then strain it and can it.
Ingredients
About 2 gallons (the yield I expected).
- Grass-fed beef bones from a local farm
- Celery from the garden, leaves and all (if you are buying store celery: two, maybe four stalks)
- Carrots
- Apple cider vinegar: a good splash, like a tablespoon or so
- Homemade celery salt (celery tops blitzed with salt and dried): a decent amount, then a little more salt to taste
- Water, as needed to cook the bones
- Optional: roast the bones at 350 for about an hour (you can go longer) and add all the pan drippings
- Optional: onions and garlic (I did not add them to the broth in this batch)
- Optional: pepper or other seasoning (I keep it a little more on the plain side)
Tap an ingredient to check it off as you go.
Instructions
- Optional: roast the bones at 350 for about an hour (you can go longer). Put the bones and all the pan drippings in the Instant Pot.
- Add washed, cut celery — leaves too — and carrots. If you are using store celery, I would say two, maybe four stalks.
- Add a good splash of apple cider vinegar, like a tablespoon or so, and a decent amount of celery salt.
- Set the Instant Pot to manual for an hour and a half, and make sure it is sealed. I may run it a second time. I expected this batch to yield about 2 gallons.
- Strain the broth.
- For canning: fill jars with about an inch of headspace, wipe the rims with a little vinegar on the cloth, and pressure-can for 25 minutes (that is what I set it for). Follow current USDA and Presto guidance for broth or stock, and for your altitude. I added 1/4 cup of water only to adjust canning headspace, not as the cooking water in the pot.
Tip. Onions and garlic are optional; I left them out of the broth in this batch.
Step-by-Step Photos
