Makes 9 cups
Prep: 10 minutes
Roast: 35 minutes
Closed Pot: 3 hours 20 minutes
Total: 4 hours 5 minutes
3 to 4 pounds beef bones
2 carrots, roughly chopped
3 stalks celery, roughly chopped
2 onions, roughly chopped
5 or 6 fresh sprigs parsley
1 sprig fresh thyme
2 tablespoons cider vinegar
10 whole black peppercorns
1 teaspoon salt
Preheat the oven to 400°F. Place the bones in a shallow roasting pan or rimmed baking sheet. Roast until the bones are golden-brown, about 35 minutes.
In a 6-quart Instant Pot, place the bones, carrots, celery, onions, parsley, thyme, vinegar, peppercorns, and salt. Add enough water to reach 1 inch below the maximum fill line. Lock the lid in place.
Select Manual and adjust to high pressure for 120 minutes. Use natural release.
Strain the broth through a fine-mesh strainer set over a large bowl or clean pot. Discard the solids. Transfer the broth to multiple containers to speed up cooling—don’t freeze or refrigerate it while it’s hot! Allow the broth sit in the fridge, uncovered, for several hours, until the fat rises to the top and hardens. Scrape off the fat with a spoon and discard it.
Refrigerate the broth in airtight containers for 3 to 4 days or freeze for up to 6 months.