Step 1

Prep. Cut the vegetables into large chunks. You can leave the garlic cloves whole, just peeled. Rinse the bones well to remove any blood or other impurities.

Step 2

Sear the bones. Set the Instant Pot to Saute (Normal setting) and once hot, add a little oil. Sear the beef bones (in batches if needed) for 1-2 minutes on each side and then on the edges as well. Remove to a plate and press Cancel to stop the Saute function.

Step 3

Deglaze. While still hot, pour in a cup of water to deglaze the pot. Use a spatula to scrape off the bits of meat or fat stuck to the bottom, which will remain in the liquid.

Step 4

Add all ingredients. Add the bones back to the pot and lay the vegetables around. Add the garlic, peppercorns, bay leaves and half a teaspoon of salt. Pour in 5 more cups of water (total of 6 cups, about 1.5 litres). You can add a little more water if you want.

Step 5

Pressure cooker. Select the Soup/Broth button and press it a couple of times to cycle through setting options until it says MORE and the time shows 4 hours on HIGH. You can also do this manually by selecting Pressure Cooker, HIGH pressure and adjusting the time to 4 hours but it can be a little tedious to change the time.

Step 6

NPR. Once the time is done, allow the pressure to release naturally. Total time including pressure build-up and release should be about 4.5-5 hours.

Step 7

Strain & store. Remove the bones and strain the stock into a large bowl or a separate pot. Pour into clean glass jars or Tupperware containers and cool down before refrigerating or freezing.