Roasting beef bones before simmering them in a pressure cooker extracts rich collagen and minerals for nourishing bone broth. If your wondering how to make beef bone broth in pressure cooker, the process is faster then the traditional stove-top method and just as flavorful.
You get a deep, savory broth in about 3 hours instead of 12 to 24. It works great for soups, sipping, and cooking grains.
Below is a simple outline, followed by step-by-step instructions you can follow at home.
Why Use A Pressure Cooker For Beef Bone Broth
A pressure cooker traps steam and raises the boiling point of water. That heat and pressure pull collagen out of bones much quicker then a slow simmer.
Here is what you get:
- Faster cook time, usually 2 to 3 hours total
- Rich gelatin and collagen in every batch
- Less water evaporation, so more broth stays in the pot
- Hands-off cooking once the lid is sealed
The flavor is still deep and beefy. You wont notice a big difference compared to a long stove-top simmer.
How To Make Beef Bone Broth In Pressure Cooker
Follow these steps in order. Read the whole list once before you start.
Step 1: Gather Your Ingredients
You need a few basic items. Most are easy to find.
- 3 to 4 pounds of beef bones (marrow bones, knuckles, oxtail, or a mix)
- 2 tablespoons of apple cider vinegar or lemon juice
- 1 large onion, quartered
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 3 to 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon of black peppercorns
- 1 tablespoon of sea salt (add more later to taste)
- 8 to 10 cups of cold water, or enough to cover the bones
You can skip the vegetables if you want a plain broth. But they add good flavor.
Step 2: Roast The Bones
This step is optional but highly recommended. Roasting gives the broth a darker color and a richer taste.
- Preheat your oven to 425°F (220°C).
- Spread the bones on a baking sheet in a single layer.
- Roast for 25 to 30 minutes, turning once halfway through.
- Add the onion, carrots, and celery to the pan for the last 10 minutes if you like.
You want the bones browned, not burnt. Burnt bones make bitter broth.
Step 3: Add Everything To The Pressure Cooker
Place the roasted bones into the pressure cooker pot. Add the vegetables, garlic, bay leaves, peppercorns, and salt.
Pour in the apple cider vinegar and cold water. The water should cover the bones by about 1 inch. Do not fill past the max fill line on your cooker.
Step 4: Pressure Cook
Seal the lid and set the valve to sealing. Choose the right setting for your machine.
- Electric pressure cooker (like Instant Pot): High pressure for 120 minutes
- Stovetop pressure cooker: High pressure for 90 minutes, then natural release
Let the pressure release naturally. This takes 20 to 30 minutes. Do not quick release, because the broth will sputter and you could get burned.
Step 5: Strain And Cool
Once the pin drops, open the lid carefully. The broth will be very hot.
- Set a fine-mesh strainer over a large bowl or pot.
- Ladle or pour the broth through the strainer.
- Discard the bones and vegetables.
- Let the broth cool on the counter for 30 minutes.
- Move it to the fridge for several hours or overnight.
When cold, the fat rises to the top and forms a solid layer. You can scoop it off and save it for cooking. The broth below should be thick and jiggly, which means its full of gelatin.
Step 6: Store Your Broth
Store broth in glass jars or airtight containers.
- Fridge: up to 5 days
- Freezer: up to 6 months (leave headspace in the jar)
You can also freeze it in ice cube trays for small portions.
Tips For Better Beef Bone Broth
Small changes make a big difference. Try these on your next batch.
- Use a mix of bones. Marrow bones add richness, knuckles and joints add gelatin.
- Add the vinegar early. It helps draw minerals out of the bones.
- Skim the foam if you want clearer broth. This is optional.
- Season at the end. Salt levels change after the broth reduces.
- Dont overfill. Leave at least 1 inch of space below the max line.
Common Mistakes To Avoid
These are easy to fix once you know them.
Using Too Little Water
If the bones are not covered, the top ones wont cook properly. Add enough cold water to cover them by an inch.
Skipping The Natural Release
Quick releasing a pot full of hot broth is dangerous. Always let the pressure come down on its own.
Not Cooling The Broth
Chilling the broth helps the fat separate. It also makes the gelatin set, so you can see how rich your batch turned out.
How To Use Your Broth
You can drink it plain in a mug with a pinch of salt. It also works well as a base for soups, stews, and risotto.
Use it to cook rice, quinoa, or noodles instead of water. It adds flavor and nutrients to everyday meals.
Once you get the hang of it, this recipe becomes a regular habit. The pressure cooker saves you hours and still gives you a deep, healthy broth you can feel good about.