Description

This collagen-rich Instant Pot bone broth is made with beef knuckle bones, aromatic vegetables, and healing add-ins like garlic, ginger, and apple cider vinegar. Pressure cooked to perfection, it yields a deeply flavorful, gelatinous broth that’s perfect for sipping or using in soups, stews, sauces, and more. A nourishing, budget-friendly staple to keep on hand all season long!

Ingredients

Scale

3 lbs beef knuckle

4 carrots, peeled and chopped

3 celery stalks, roughly chopped

1 small onion, peeled and quartered

½ leek, roughly chopped

3 garlic cloves, peeled

1 inch fresh ginger, peeled

1 Tbsp apple cider vinegar – helps extract minerals from the bones

1½ tsp salt

1 tsp whole peppercorns

2 bay leaves

9 cups of water – filled just below the Instant Pot’s max fill line

Cook Mode Prevent your screen from going dark

Instructions

Prepare ingredients:
Rinse the beef knuckle bones if needed. Roughly chop the carrots, celery, leek, and onion. Peel the garlic and ginger.
Add ingredients to the Instant Pot:
Place the beef knuckle bones into the pot, followed by the chopped vegetables, garlic, ginger, apple cider vinegar, salt, peppercorns, and bay leaves.
Add water:
Pour in 9 cups of water, or enough to bring the level just below the Instant Pot’s max fill line.
Seal and cook:
Close the lid, set the valve to sealing, and cook on High Pressure for 3 hours.
Natural release:
Once the cook time is up, allow the pressure to release naturally. This may take 30–45 minutes. (If you’re not home, the Instant Pot will switch to “Keep Warm” automatically.)
Strain the broth:
Carefully strain the broth through a fine mesh strainer or cheesecloth into a large container. Discard solids.
Chill and store:
Let the broth cool slightly, then refrigerate overnight. In the morning, skim off the solidified fat from the top. Store the broth in jars in the fridge for up to 5 days, or freeze in silicone molds or containers for long-term storage.

Notes

This recipe yields approximately 2 quarts (8 cups) of rich, gelatinous bone broth.

Yield may vary slightly depending on the exact size of your bones and vegetables.

For larger batches, you can scale the recipe—just be sure not to fill above the Instant Pot’s max fill line