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 yellow onion, peeled and chopped
1 bay leaf
2 cloves garlic, halved
1/2 teaspoon apple cider vinegar
1 teaspoon sea salt
6 cups water
1 Place all ingredients in the Instant Pot®. Lock lid. Press the Manual or Pressure Cook button and adjust time to 30 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid.
2 Use a slotted spoon to remove and discard solids from the broth. Strain the remaining liquid through a fine-mesh sieve or cheesecloth. Refrigerate broth up to 4 days or freeze up to 6 months.