Ingredients

The following ingredients have 4 Servings
  • 1.8 kg beef soup bones and short ribs (Be sure there are some marrow bones in the package)
  • 1 shallot (cut in quarters)
  • 1 head garlic minced (cut in half)
  • 2 stalks stalks (cut in half)
  • 1 bunch Italian parsley
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 1 tsp black pepper
  • 1 twig fresh thyme (1 tsp dried)
  • 1/2 tsp ground coriander/cilantro
  • 3 litres water

Instruction

  • Fill the Instant Pot insert about 3/4 of the way with water. Press the saute button and bring the water to a boil.
  • Once the water is boiling, add the bones. Allow the bones to boil for 20 minutes. This will release the impurities from the bone. Then drain the liquid and rinse off the bones and Instant Pot insert.
  • Arrange the bone, shallot, and head of garlic on a sheet pan. Roast the bones at 450 degrees F for 20-30 minutes on each side.
  • When the bones have finished roasting, add them to the Instant Pot with the garlic and shallot. Be sure to include any drippings from the pan. 
  • Add the remaining ingredients to the Instant Pot and cover it with the 3 litres / 12 cups of water. 
  • Close the lid and turn the pressure valve to sealing. Using the "Meat/Stew" button cook the broth for 2 hours. Let the pressure release naturally. It will take about an hour to come to pressure and another hour to release. 
  • Strain the broth into a large clean container. Add a cup of ice to rapidly cool the broth. When the broth is cool pour some broth into an air tight container to store in the refrigerator. Freeze the remaining broth in premeasured portions using a large ice cube tray. The broth in the refrigerator will last 5-7 days. The broth in the feezer will last 3-6 months.