Instant Pot Beef Stock

While prepping my ingredients for dinner yesterday I discovered that my supply of frozen homemade beef stock had disappeared (what the?!?!) so I spent some time in the afternoon making another batch. I keep telling you guys not to use that terrible canned/tetra pack stuff but have never told you how EASY it is to make your own beef stock in an Instant Pot (or other stove-top pressure cooker). It takes a few hours but most of that is hands off, and what you end up is so much more than the sum of its parts.

I save all my beef bones and scraps in the freezer, and supplement them with bones from the butcher. I think I pay around $10 for 6 pounds of organic beef bones and once I supplement with a couple pounds of bones and scraps from dinners here and there I have enough to make 2 batches of stock. Very economical considering the quality.

You may notice I don’t add any salt to my stock while making it but that’s just a personal choice. I like to wait to season the stock so I can customize it to whatever dish I’m using it in but you can season with salt at any time. Remember this when you taste the final stock from the pressure cooker. You’ll think, OMG it needs salt! Yes, yes it does! :)

4 pounds of beef bones and scraps
8 cups of water (my general rule is 2 cups per pound of bones)
1 TBS tomato paste
1 onion, unpeeled but rinsed and quartered
1 TBS apple cider vinegar
1 tsp whole peppercorns

Optional add ins:
5-6 thin slices ginger, or 1 piece star anise
1 carrot (cut into a few chunks)
1 stalk celery (cut into a few chunks)
1 bay leaf

Blanch the bones by placing in a pot and cover completely with cold water. Bring to boil and let simmer for a couple minutes. Dump the water and rinse the bones. This gets rid of any impurities and makes a cleaner final stock.

Heat oven to 400F. Place blanched bones and any meat scraps on a large cookie sheet. Brush bones with tomato paste. Add quartered onion (with peel, this helps colour the broth) and ginger, carrot and/or celery (if using) to the tray. Roast for 30 minutes.

Once roasted, place the entire contents of the tray in your Instant Pot. Add apple cider vinegar and peppercorns. Pour in 8 cups of cold water. Pressure cook on high for 30 minutes and then let natural release for 20 minutes. Repeat twice more but let the pressure naturally release on the final cycle until the pin drops. Your final cooking time for the stock will be 90 minutes on high with 20 minutes of natural release between each cycle, plus about an hour at the end for the pressure to release naturally (about 3 hours altogether). Sounds weird, I know, but this cycling of the pressure makes a much more flavourful stock than just simply cooking for 90 minutes straight.

Strain stock pressing on solids to extract as much flavour as you can. You should get about 8 cups (7 cups after you have skimmed the fat). I sometimes put mine in the fridge overnight which makes it very easy to lift off the fat (remember to save that fat in your fridge for all your delicious frying needs!) If you had a good mix of bones and cooked it long enough you should have a wonderful jelly-like stock once it has cooled. The jelly means you have achieved greatness… give yourself a pat on the back. :)

I freeze the broth in 1 and 2 cup containers, plus one ice cube tray (throw the frozen cubes into a plastic freezer bag for easy storage). Those itty bitty broth cubes (standard size ice cub is 1 ounce or about 2 TBS) are great for recipes that call for a small amount of broth. You can also throw into stir fries, use to make pan sauces, or add to water when making rice or beans for another level of flavour. (You can even throw a cube into your dog’s water dish as a special treat… who, me?!?!)

Leave a Reply

Your email address will not be published. Required fields are marked *