Instant Pot Beef Stock Recipe | What's Cooking America (2024)

Print

Prep Time

1 hr

Cook Time

2 hrs

Total Time

3 hrs

Author: What's Cooking America

• 4poundsbeef shanks or beef short ribs*
• 2teaspoonsalt,divided
• 1teaspoonblack pepper,divided
• 4tablespoonsolive oil,divided
• 2cupsred wine,divided**
• 2largeonion,peeled and cut into quarters
• 1can ofbeef consomme
• 4cupswater
• 2carrots,chopped into large 2-inch chunks
• 2stalks ofcelery,chopped into large 2-inch chunks
• 6clovesgarlic,peeled and chopped
• 2quartswater(enough to cover bones & vegetables)
• 4-5sprigs freshthyme
• 2bay leaves

1. Preheat the oven to 400 degrees. Drizzle the beef and bones with 2 tablespoons olive oil and place on baking sheet. Sprinkle the beef with 1 teaspoon salt and 1/2 teaspoon black pepper and then pour 1 cup of red wine over the beef and bones. Place the baking sheet in the oven and let roast for 40 minutes. Remove from the oven and set aside.

2. On the Instant Pot, select theSautébutton and set tohigh heatsetting. Add remaining 2 tablespoons of olive oil to the inner pot. Next add the beef, bones and all the drippings into the inner pot. Pour a 1/2 cup of hot water on the baking sheet and scrape up all the brown bits and pour into the inner pot. Add the onions and sauté with the beef and bones for about 4 to 5 minutes until the onions are softened. Pour in the remaining 1 cup of red wine; continue to saute to let the meat and onions sweat out extra juices for about 5 to 7 minutes. Pour in beefconsomme and water. Stirtogether with beef mixture. Select theKeep Warm/Cancelbutton to turn off the Instant Pot.

4. Place the lid on the pressure cooker and close to seal. Next close the steam valve. Select theManualbutton,high pressuresetting and set the cooking time for 45 minutes.

5. 

7. When the cooking time is done, natural release the pressure for 15 minutes. Open the steam valve to release the remaining pressure. Open the lid and set aside. Remove the beef and bones to a plate and let slightly cool. Let everything else remain in the pot. Then pull the meat off the bone and set aside to use in another meal. Return the bones and any fat and muscle tissue back to the inner pot.

8. Add carrots, celery, garlic, thyme and remaining salt and pepper to the pot and then pour in enough water to just cover the bones and vegetables. Note - Make sure that the inner pot is no more than 2/3 full of ingredients and liquid or it will not properly come to pressure.Cover with lid and close to seal. Select theManualbutton andhigh pressure. Adjust the cooking time to 120 minutes. When the cooking time is done, natural release the pressure for 15 minutes, then open the steam valve to release the remaining pressure. Open the lid and set aside.

9. Use tongs to remove the bones and vegetables and discard. Pour the stock through a fine mesh strainer into another large pot. Discard any remains left in the strainer. You can use the stock right away, but for best results and to reduce the fat, let the stock cool, then cover and refrigerate overnight. Scrape off the fat that rose to the surface. You can discard the fat or it is excellent to use in other recipes calling for lard such as biscuits and pie crusts. To save the fat, wrap the pieces in plastic wrap and freeze for up to 6 months.

10. The beef stock may be stored in the refrigerator for up to 3 days or frozen for up to 6 months. If the beef stock results in a jellied consistency when refrigerated, that is a good sign, it means the bone marrow and nutrients have cooked out into the stock resulting in an excellent beef bone broth.

11. Yields 6 to 8 cups of beef stock.