8-10 servingsapple cider vinegarbeef soup bones

Slow Cooked Beef Stock

By Instant Pot Culinary Team

8-10 servings

more than 2 hours

Easy

Recipe Details

Difficulty: Easy

Prep Time: 10 min

Cook Time: 10 hour

Total Time: more than 2 hours

Cooking Technique: Slow Cook

Cuisine: Chinese

Yield: 8-10 servings

Ingredients

2.6 lbs beef soup bones
1/2 carrot
1 onion
1 celery stick
3 dry savory sprigs
2 tbsp apple cider vinegar
3 thyme sprigs

INSTRUCTIONS

Wash the bones to get rid of any small bone pieces. Place bones into the Inner Pot.
Add carrot, onion, celery, vinegar and herbs into the pot.
Add just enough cold water to cover the bones. Close the lid and set to VENT.
Select SLOW COOK-High and set the time to 10 hours. Press START. If using the glass lid, lid can be used partially open after stock starts boiling during cooking. Be sure that stock continues to simmer.
When the program ends, strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

Notes

Optional: For a darker beef stock, roast bones beforehand in the hot oven at 400°F until dark brown. Then apply this recipe., Chef`s Tip: Bone marrow can be separated for soup before discarding bones.

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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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