Pressure Cooker Beef Bone Broth

Name: Pressure Cooker Beef Bone Broth
Total time: 2 min
Ingredients: 1 carrot, peeled and cut into thirds; 1 large onion, peeled and cut into thirds; 1 (2 inch) piece fresh ginger, peeled; 2½ pounds beef knucklebones; 8 cups water, or more as needed to cover; 1 teaspoon apple cider vinegar

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Total: 2 hours, 10 minutes

Servings: 8

Author : Team Mealthy

Ingredients

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1 carrot, peeled and cut into thirds1 large onion, peeled and cut into thirds1 (2 inch) piece fresh ginger, peeled2½ pounds beef knucklebones8 cups water, or more as needed to cover1 teaspoon apple cider vinegar

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Instructions

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Put carrot, onion, and ginger into your pressure cooker pot; top with beef bones. Pour water into the pot to cover ingredients completely; add vinegar. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 120 minutes on High pressure. Once the cooking cycle has completed, allow pressure to release naturally for 20 minutes, then set steam vent to Venting to quick-release remaining pressure. Remove and discard bones. Strain liquid through a fine-mesh strainer. Let broth cool completely. Skim fat from the surface and discard. Keep stock refrigerated in sealable containers for up to 7 days.