The Best Instant Pot Beef Bone Broth (Paleo, Whole30, Keto, AIP)

5 minute read

Savory, rich, umami-forward, nutrient-dense beef bone broth is so simple and tastes so good, you’ll never buy processed broth again. I have included three methods to make this collagen-rich broth: the instant pot (my preferred method), a slow cooker, and on the stovetop with a large stock pot. Full of collagen, minerals, and vitamins, this Paleo, Whole30, AIP, and Keto-friendly homemade beef bone broth is perfect for all your soups, stews, and dishes.

One of my favorite things about this simple and effortless broth is that it is totally customizable. This alone is enough motivation for me to make my own when I need it. If you want…

  • A spicier broth you can add some ginger and peppers
  • A more herby broth add some fresh parsley and bay leaves
  • A more mineral rich broth add some fresh kale
  • A sweeter broth add an apple
  • An Asian twist add ginger, star anise, and a cinnamon stick
  • A gut loving broth add fresh turmeric, black pepper, ginger, and a few bay leaves

Why Beef Bone Broth is So Good For You!

We have all heard about bone broth, but have you ever wondered why it is so popular and everywhere you turn? Let’s unpack a little about how bone broth is so good for you and why it is my favorite type of broth to cook with.

Bone broth is full of vitamins, minerals, and protein (in the form of collagen) extracted from the bones, connective tissues, and other ingredients, like carrots and celery, you add to the broth. In this recipe, I used chicken feet to make the broth because they are inexpensive (around $2–4 per pound) and yield a super rich and nutritious broth.

Let’s talk collagen. Collagen is the protein released from the connective tissues and bones and makes up about 30% of the protein in your body. Did you know that the amino acids in collagen are utilized by your body for an array of functions and processes, including keeping your hair, skin, and nails healthy [1]?

  • Glycine is necessary in the production of glutathione, an antioxidant that reduces oxidative stress and supports liver health.
  • Hydroxyproline: It supports healthy bones, cartilage, tendons, and skin.
  • Arginine supports healthy blood pressure and blood sugar regulation.
  • Proline: aids digestion, metabolism, and wound healing [2].

Did I mention that making your own beef bone broth at home is way more cost-effective? I am all about whole foods and high-quality, nutritious options, but I also try to be conscious of the cost. The bone broth you find in your grocer’s freezer section is only 24 ounces and costs about $8–10 per pouch! That’s crazy! This recipe yields TWO 32-ounce jars for around $7!

So grab some ingredients and let’s make some bone broth!

Instant Pot Beef Bone Broth Ingredients

Makes approximately 64 ounces

1 Beef Shoulder*

10-12 cups Cool Filtered Water

1 Tbsp Apple Cider Vinegar

1 Large Carrot, cut in half

1 Yellow Onion, cut in half

1-2 Stalks of Celery

3-4 Sprigs of Fresh Thyme (opt)

1 Sprig of Fresh Rosemary (opt)

Small bunch of Fresh Parsley (opt)

1 tsp Whole Black Peppercorns** (opt)

*Substitute in 3-pounds of marrow bones and follow the recipe as written.

**Omit for AIP

How to Make Beef Bone Broth

1.  Add your shoulder or marrow bones to a large pot and cover with water.

2. Over medium-high heat, bring to a boil, reduce heat and simmer for 20-minutes, discard the water and place the shoulder onto a rimmed bar pan or roasting dish. 

3. Preheat your oven to 450 degrees .

4. On a bar pan or dutch oven, roast the beef shoulder in the oven for 40-45 minutes until some of the fat has rendered and the bone has caramelized some.

5. Transfer the bone(s) to an Instant Pot / Slow Cooker or a large stock pot and add the remaining ingredients.

Instant Pot: Set pressure cooker for 3-hours with natural pressure release.

Stock Pot: Heat the broth over high heat bringing it to a rolling boil for about 3-minutes, then reduce the heat to low and simmer for 12-20 hours, add water as needed to keep the bones submerged due to water loss from steam.

Crock Pot: Turn crock pot to high and bring the broth to a boil for about 3-minutes before reducing the heat to low. Simmer for 12-16 hours on low, add water as needed to keep the bones submerged due to water loss from steam.

6. Remove the bones and aromatics with a mesh strainer.

7. If you want to use the broth right away, transfer it to a fat separator and use the broth you want.

8. If you aren’t going to use the broth right away, pour into 32 ounce glass jars and seal with a lid. Cool to room temperature and then transfer to the refrigerator for at least 4-hours to allow the fat to separate and harden.

9. When you are ready to use, remove the fat layer on top and enjoy in your favorite recipes.

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Why is my Bone Broth Runny?

Do not be discouraged if your broth turned out more runny than you expected. You still made a delicious and nutrient rich broth you can enjoy in your dishes, and here are a few tips for the next time.

You didn’t cook the broth long enough to give it time to extract all the collagen. Try cooking your broth for an extra hour or two the next time.

You didn’t add the vinegar. The vinegar in does not add to the flavor of the broth, but it plays an important role in the breakdown of the connective tissues and bone in releasing the collagen.

If you used a stock pot or crock pot, you may not have boiled the broth first. The high heat helps to release the collagen initially before you reducing it. This is typically not an issue found with the instant pot method.

There was too much water added. When you add vegetables and other ingredients to the broth, they release water into the broth as they cook. Try reducing the amount of vegetables you add.

Q: What is the best way to store homemade bone broth? And how long will it last?

A: Homemade bone broth should be stored in the refrigerator with the fat cap if possible, up to 5-7 days.

Q: Should I remove the fat cap before storing?

A: I usually just leave it there when storing and then remove it when I’m ready to use the broth as the fat cap may oxidize.

Q: Do I have to blanch the bones before roasting the bone(s)?

A: No, but it will yield a much clearer broth that is less “gamey” in taste.

Note: This post contains Amazon affiliate links to the products and kitchen gear I love. If you click on a link and make a purchase, I receive a small commission at no cost to you. Thank you for supporting Almond Milk and Cookies!


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Welcome to Almond Milk and Cookies where good food, health and lots of flavor go hand-in-hand!

I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.

Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.

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