Beef Bone Broth

Best Beef Bone Broth

Pressure cooker recipe • September 2026

This was inspired by Cultured Caveman’s broth, but without a recipe, there was a lot of trial and error…also, I haven’t had their broth since 2015 so…I was just going for a super tasty broth.

Ingredients

• Almost 5½ lb beef bones, a mix of knuckle and marrow bones

• 3 carrots, cut into large pieces

• 3 small celery stalks, chopped in half

• 1 large red onion, cut into large pieces

• 2 garlic cloves

• 1 handful fresh parsley

• 3 sprigs fresh rosemary

• 1 bay leaf

• 1 tablespoon whole black peppercorns

• 2 tablespoons apple cider vinegar

• 2 teaspoons kosher salt, plus more to taste after cooking

• Cold water to cover the bones; in this batch, the water reached the Instant Pot’s maximum fill line

Method

1. Blanch the bones. Put the bones in a large pot and cover with cold water. Bring to a boil and boil for 5 minutes. Drain and rinse the bones, then pat them dry.

2. Roast the bones and vegetables. Heat the oven to 425°F. Roast the bones for 40 minutes total. After the first 20 minutes, add the cut carrots and red onion to the roasting pan and roast everything together for the remaining 20 minutes.

3. Fill the Instant Pot. Transfer the roasted bones, carrots, and onion to the pot. Add the celery, garlic, parsley, rosemary, bay leaf, peppercorns, apple cider vinegar, and 2 teaspoons kosher salt. Add water to cover the bones; for this batch, that brought the water to the Instant Pot’s maximum fill line. Do not exceed that line. If there are browned bits in the roasting pan, loosen them with a little water and add them to the pot as part of the total water amount.

4. Pressure cook. Seal the Instant Pot and cook on high pressure for 4 hours. Let the pressure release naturally.

5. Chill and strain. Refrigerate the broth with the solids overnight, then strain the next day. Remove any solidified fat to your liking. Reheat a cup and add more salt to taste; the original batch needed a little more than 2 teaspoons.

Batch notes

• This yielded about 72oz, so 9 cups

• You can pull out the veggies and just leave the bones before you put in the refrigerator if you want. I put the pot in the refrigerator in the evening so it wasn't completely solidified yet. If it is too gelatinous to strain, you can warm it up slightly in the instapot first.

• I prefer to add salt to my cup of broth when I drink you so you can add more salt as you'd like.