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Instant Pot with beef, garlic, herbs, onion, carrots and radishes
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5 from 2 votes

Instant Pot Beef Broth

Instant Pot beef broth is first roasted with hearty veggies, then pressure cooked to perfection in the Instant Pot. With this recipe, you'll get roasted beef AND broth for recipes to come!
Prep Time20 mins
Cook Time2 hrs
Roasting Time1 hr 30 mins
Total Time3 hrs 50 mins
Course: Soup
Cuisine: American
Servings: 12 cups of broth
Calories: 51kcal
Author: Amber @ Low Carb Quick

Equipment

Ingredients

  • 2 tbsp olive oil
  • 1 lb carrots fresh
  • ½ lb radishes
  • 2 small onion cut in half
  • 2 heads garlic
  • thyme *or fresh herbs of choice
  • 1 tsp freshly ground pepper
  • 1 tsp salt
  • 5 lb beef bones (with meat on them) *you can use a variety of bones, depending on what you have

Instructions

Part 1: Roast the Meat & Veggies

  • Preheat oven to 450°F.
  • Drizzle a little oil on the bottom of a large baking sheet and spread out the bones, meat and veggies. Place garlic and onions cut side down so they will glaze as they cook. Sprinkle the salt and pepper on top, focussing on the meat.
  • Roast for 45 minutes, covered in tin foil. Remove the foil and stir around the veggies a bit and turn the soup bones with meat over once.
  • Return the tray to the oven, uncovered, for another 30 minutes. Turn the bones with the mean one more time, adjust vegetables again. Return the tray to the oven one final time for another 15 minutes.

Part 2: Pressure Cook in Instant Pot

  • Carefully transfer to your instant pot (this all easily fits in our 5qt). Place the bones on the bottom and layer up from there. Fill with only enough water that it will just barely cover the top of the veggies and bones.
  • Double check that your sealing ring is in place and lock on the lid of the Instant Pot. Select the Soup setting or Manual setting for 120 minutes and walk away. 
  • Choose a quick release or natural release. Remove the meat and veggies and set into a covered dish to rest until you are ready to serve.
  • Remove all of the large pieces, either saving for later or discarding.
  • Pour the liquid through a fine mesh strainer. 
  • Store in the fridge for up to 1 week or in the freezer for up to 6 months. If freezing, I will pour into ice cube trays so we can pull out just the amount that we need when cooking and not need to wait for large portions to thaw. 

Notes

Once this 1.5 hours of roasting has passed everything should be cooked through, golden and veggies will be very soft, this is the perfect time to transfer everything into the Instant Pot for pressure cooking.
Thick vs. Thin Beef Broth
Too much water will thin out the broth, still tasty and beneficial, but not as thick as you see in these final images.
Broth must be refrigerated before it will congeal 
Storage
1 week in the fridge or in the freezer for up to 6 months.
Easy Freeze for Later Recipes
If freezing, I will pour into ice cube trays so we can pull out just the amount that we need when cooking and not need to wait for large portions to thaw. 

Nutrition

Serving: 1 cup | Calories: 51kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 229mg | Potassium: 201mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6317IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg