Slow-Cooked Beef Broth

A little bit of vinegar helps draw minerals out of the bones as they simmer in the liquid, making the finished broth more flavorful and nutrient-rich.

PREP TIME: 10 minutes

FUNCTION: Slow Cook (More)

CLOSED POT TIME: 8 hours

TOTAL TIME: 8 hours 10 minutes

MAKES: about 6 cups

• 1½ pounds beef soup bones (knuckle, neck, and marrow bones)
• 2 medium carrots, scrubbed and trimmed (leave peel on)
• 1 large onion, unpeeled and cut into large chunks
• 1 medium leek, white part only, cut into 2-inch chunks
• 3 stalks celery with leaves, cut up
• 1 tablespoon dried thyme, crushed
• 1½ teaspoons salt
• 1 teaspoon whole black peppercorns
• 8 sprigs fresh flat-leaf parsley
• 2 bay leaves
• 4 cloves garlic, unpeeled and lightly crushed
• 8 cups cold water
• 1 tablespoon cider vinegar

PREP

Combine bones, carrots, onion, leek, celery, thyme, salt, peppercorns, parsley, bay leaves, garlic, the water, and the vinegar in the Instant Pot®.

COOK

Secure the lid on the pot. Open the pressure-release valve. Select slow cook and adjust to more. Cook for 8 hours.

Remove bones from broth.* Using a slotted spoon, remove as many vegetables as you can. Line a colander with four layers of cheesecloth. Set colander over a large bowl or stockpot and strain broth through cheesecloth; discard vegetables and seasonings.

Serve

If using the broth immediately, skim the fat from the top. Or chill broth for at least 6 hours. Remove fat with a spoon and discard. Store broth in airtight containers in the refrigerator for up to 3 days or freeze for 6 months.

*Tip: If desired, remove meat from bones when they are cool enough to handle. Chop the meat and discard the bones. Store meat in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.