Simple Bone Broth (Instant Pot)

Ingredients

• 3.5 lb Beef Bones (mix of knuckle, oxtail, shank with cartilage and some meat)
• 1 piece Onion (large, peeled and coarsely chopped)
• 2 tbsp Sea Salt (generous amount, adjust to taste)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Turmeric Powder (adds color and antioxidant benefits)
• 12 cup Water (just barely cover the bones)

Instructions

1. Gather and Prepare Bones

   Collect about 3‑4 lb of meaty beef bones (knuckle, oxtail, shank). Rinse quickly under cold water.

   Time: PT5M

2. Chop Onion

   Peel the onion and cut it into large chunks; no need to dice finely.

   Time: PT5M

3. Load the Instant Pot

   Place the bones, chopped onion, sea salt, black pepper, and turmeric into the Instant Pot. Add water until it just barely covers the bones (do not exceed the max fill line).

   Time: PT5M

4. Pressure Cook

   Seal the lid, set the valve to sealing, and select High Pressure for 3 hours.

   Time: PT3H

5. Natural Pressure Release

   When the timer ends, allow the pressure to release naturally for about 30 minutes before opening the lid.

   Time: PT30M

6. Skim Scum

   Open the pot and, using a ladle, skim off any foam or scum that has risen to the surface.

   Time: PT5M

7. Strain the Broth

   Pour the broth through a fine mesh strainer or cheesecloth into a large bowl or storage container, discarding solids.

   Time: PT5M

8. Cool and Store

   Let the broth cool to room temperature, then refrigerate or freeze in portion‑sized containers.

   Time: PT5M

Nutrition Facts

Calories

40

Protein

8 g

Carbohydrates

0 g

Fat

0 g

Fiber

0 g