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Healthy Instant Pot Beef Bone Broth in an Instant Pot with vegetables

Healthy Instant Pot Beef Bone Broth Recipe

Gourmet Done Skinny
Elevate your cooking level to chef status with this healthy, easy, homemade bone broth recipe made in your Instant Pot. Add it to soups, stews, sauces and more! Freeze in packets or use Souper Cubes for later use.
Weight Watchers Points: 3 Freestyle Smart Points per cup but please read notes in recipe.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 6 hours 15 minutes
Course Bone Broth
Cuisine American
Servings 10 cups
Calories 292 kcal

Ingredients
  

  • 3 pounds assorted beef bones get at butcher shop
  • 1 chicken foot if you can find them, often in frozen section, adds a good "mouth" feel to the broth
  • 1 celery stalk rough cut in big pieces
  • 1 onion cut in 1/2, leave skin on
  • 3 carrots rough cut in a few pieces
  • 1 head of garlic cut in 1/2 (leave skin/paper on, cut in 1/2)
  • 1 2 inch piece of ginger roughly cut
  • 1 T. kosher salt
  • 2 T. black peppercorns
  • 2 bay leaves
  • assorted fresh herbs whole-(I like to use rosemary, thyme, basil, sage, parsley)
  • 3 T. apple cider vinegar to extract out minerals in the bones
  • about 8 c. water or more fill up Instant Pot to max line

Instructions
 

  • Preheat oven to 425°.
  • Place the bones on a baking sheet and bake for 45 min until brown.
  • Place hot bones (carefully) in Instant Pot.  Add bits of brown scraps from baking sheet, if there are any but leave the fat/grease.
  • Add remaining ingredients and fill liner up to almost max with cold water.
  • Allow to sit for at least 30 minutes but an hour is best. The vinegar will help extract out the minerals in the bones.
  • Cover with lid. Set to Sealing.
  • Press manual or pressure cook and set time to 180 minutes. If your Instant Pot doesn't go to 180, do 120, it will be fine. My 6 qt doesn't go that high so I do 120 if I make the broth in that size pot.
  • When finished, allow to naturally release. Divide into 2 pans so the broth will cool faster. If your broth didn't make 10 cups, then add ice. This will cool it down faster as well.
  • Cool in refrigerator overnight. This allows the thin layer of fat to rise to the top and you can easily skim it off. If you don't mind the fat, you can use it right away.
  • The next day, break off and skim the layer of fat and throw it away. Put broth in vacuum sealed bags and freeze flat until needed. Or try the Souper Cubes !

Notes

About the Freestyle Smart Points and Nutritional Information:  Unfortunately I was unable to put "bones," in the WW Recipe Builder, but I do have the calorie count at the bottom (but the calorie count includes the fat which I take off the next day). If you take off the fat the next day as I suggested in the recipe, I would think that the Freestyle points would be equivalent to the "Homemade Broth" in the tracker and the calorie count would be less. This is my best guestimate.

Nutrition

Serving: 1cupCalories: 292kcalCarbohydrates: 10.2gProtein: 37.4gFat: 10.6gSaturated Fat: 4gCholesterol: 111.2mgSodium: 363.1mgFiber: 1.8gSugar: 2.7gVitamin A: 322.4IUVitamin C: 7.8mg
Keyword batch freeze, homemade bone broth, stock
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