Instant Pot Unsalted Beef Stock
There’s nothing better than homemade stock and you get to control what goes in it! Perfect for soups, sauces, stews and more!
Servings: 2 quarts
Equipment
- Instant Pot Duo 7-in-1 Electric Pressure Cooker [affiliate]
Ingredients
- Beef bones mostly knuckle and a few marrows, see notes and photos below
- 2 lg. onions washed, unpeeled and quartered
- 3 lg. carrots washed and unpeeled
- 5 lg. cloves garlic unpeeled
- 1 handful onion skins optional, see notes
- 2 stalks celery with leaves washed and quartered
- 2 leeks rinsed, green stems removed and halved
- 2 bay leaves
- 1/2 tsp. black peppercorns
- 1 T. apple cider vinegar
- Fresh thyme sprigs
- Fresh parsley sprigs
- Cold water
Instructions
- Roast bones on a broiler pan, or sheet pan with a rack, in a 425-degree oven for 45 minutes.
- After the 45 minutes, add the carrots, onions, and garlic and continue to roast for another 45 minutes.
- In the bottom of your instant pot liner, place the onion skins, bones, vegetables, vinegar, spices and herbs. Fill with cold water to the line just below the “max” line.
- Place the lid on your pot, making sure to place the valve to the sealing position, and cook on manual high pressure for 120 minutes. When complete, allow the pressure to naturally release (see notes).
- After the pressure has been released, remove all the solids, and strain the stock using a mesh strainer that has been lined with several layers of cheesecloth.
- If using immediately, cool as much as possible to allow the fat to rise to the top and skim off. If possible, refrigerate the stock and remove any fat layer before using or placing in freezer containers.
Notes
- I use a 6-quart Instant Pot.
- Bone sizes will vary. I use as many bones as I can fit into my pot and freeze any extras (after roasting) for the next time I make stock.
- The outer layer/brown onion skins aid in producing the dark, rich color of the stock. I keep all of the skins I would normally discard, in the freezer for making stock.
- As your Instant Pot will be full, it will take approximately an hour to come up to pressure, as well as another hour to naturally release the pressure.
- When pressure cooking is complete, natural release (NR) to allow flavors to continue to meld. If in a hurry, NR for 10 minutes, then QR (Quick Release by carefully switching to the Venting position; you may want to hold a towel over the valve to absorb any spewing liquid, as the contents in the pot are still boiling! The steam and any emitting liquid will be extremely hot, so protect your hand to prevent any burns!).
How much and what kind of bones? There’s no bones listed in the ingredients.
BonJon, Thanks for catching that! The recipe has been updated!