The Best Instant Pot Beef Bone Broth

Contributor: Christine Pittman

Bone broth is a stock made from meat bones. It’s rich in protein and is an amazing flavor-base for so many dishes. This recipe is full of flavor and is guaranteed to gel when cooled.

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American


  • 1 Tbsp. cooking oil
  • 2 lbs. beef marrow bones
  • 8 cups of filtered water, divided
  • 1.5 lb. beef shank with bone
  • 1 lb. chicken leg quarter or chicken backs or feet
  • 3 carrots, peeled* and cut in half
  • 3 stalks celery, cut in half
  • 1 onion, unpeeled and halved
  • 2 cloves garlic, peeled*
  • a big handful of fresh parsley leaves or stems or both
  • 2 Tbsp. red wine vinegar or cider vinegar
  • 2 tsp. salt
  • 1 tsp. whole black peppercorns (optional)
  • 1 bay leaf (optional)


  1. Set the Instant Pot to saute. Add the oil and heat.
  2. Add the marrow bones in a single layer. Cook until beginning to brown underneath, about 5 minutes. Flip and continue to cook, stirring occasionally, until beginning to brown all over, about another 5 minutes.
  3. Transfer marrow bones and any accumulated liquid to a plate.
  4. Pour 1 cup of the water into the Instant Pot. Use a wooden spoon to scrape the bottom of the pot making sure that nothing is stuck on.
  5. Return bones to the pot along with the shank, chicken, carrots, celery, onion, garlic, parsley, vinegar, salt, peppercorns and bay leaf (if using), and the remaining 7 cups of water. Stir.
  6. Put the lid onto the Instant Pot and make sure the knob is set to sealed. Set the Instant Pot for high pressure pressure-cooking for 2 hours.
  7. After the Instant Pot is finished its cycle, let it release the pressure naturally. To do so, just let it sit undisturbed until the float valve drops down.
  8. Set a large strainer over a large bowl. Pour the contents of your Instant Pot into the strainer, catching the liquid in the bowl.
  9. Discard the contents of the strainer or pick through it to get any edible bits of meat or vegetable, but be careful to avoid retaining any bones. Bones of all kinds, vegetable skins and any chicken skin should be discarded now. Use any salvageable bits of meat and/or vegetables in a soup using your broth or save for another use.
  10. Remove fat from broth either by using a fat separator (highly recommended) or by refrigerating your broth and then skimming off the hardened fat layer on top.


*You only need to peel the carrots and garlic if you’re planning to separate out the usable meat and vegetables to eat them after. If you’re just going to discard everything, don’t bother peeling them. Just give them a quick wash.