Beef Broth

PALEO, GLUTEN-FREE

Beef soup bones can be bought at most supermarkets and butcher shops. If they are not on display, don’t hesitate to ask. Making your own beef and bone broth is very popular these days, so it won’t seem like a weird question. You can also use oxtail or neck bones as a substitute.

• Hands-On Time: 10 minutes

• Cook Time: 30 minutes

Yields 6 cups

3 pounds beef soup bones

2 large carrots, peeled and cut into chunks

2 stalks celery, cut into chunks

1 small onion, peeled and chopped

1 bay leaf

2 cloves garlic, peeled and halved

1/2 teaspoon apple cider vinegar

1 teaspoon sea salt

6 cups water

1 Place all ingredients into the Instant Pot®. Lock lid.

2 Press the Manual button and adjust time to 30 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid.

3 Use a slotted spoon to retrieve and discard any large items from the broth. Strain the remaining liquid through a fine sieve or cheesecloth. Refrigerate broth for up to 4 days or freeze for up to 6 months.