Step 1

Wash veggies then cut them into chunks.

Step 2

Turn instant pot onto sautee mode (for my instant pot I just push the meat button). Pour olive oil into the pot, then add the beef shank with bone, and brown on both sides (about 10 minutes).

Step 3

Add all other ingredients to the pot. Then fill the pot with water until it reaches the max fill line.

Step 4

Put the lid on, set the steam release knob to seal, and set the instant pot to Soup for 60 minutes.

Step 5

When the 60 minutes is up, allow the cooker to sit for 15 minutes for it to slowly release pressure. After 15 minutes, turn the steam release knob to open to release the rest of the pressure (don't burn yourself on the steam).

Step 6

Strain the beef broth into a large bowl or pot. Freeze in serving size portions. I like to freeze mine in 2 cup, 1 cup, 1/2 cup, & 1/4 cup servings.Reheat in the microwave for 2-3 minutes or on a pan on the stove.