Instant Pot Grass-Fed Bone Broth Recipe

Looking for a quick and nutritious Instant Pot bone broth recipe using grass-fed beef bones? This keto-friendly bone broth is rich in collagen, minerals, and healthy fats. Made with roasted marrow bones this homemade bone broth is an ideal addition to your low-carb lifestyle. With the convenience of the Instant Pot, this recipe cuts down hours of traditional simmering without compromising on flavor or nutrients.

Using apple cider vinegar helps extract essential minerals from the bones, while vegetables like carrots, celery, and onion add depth and flavor. After pressure cooking for two hours, simply strain the broth and save the flavorful beef tallow that rises to the top. This tallow can be used as a healthy, high-smoke-point cooking oil for sautéing vegetables or searing meats, perfect for keto recipes.

With each sip, you’re boosting your intake of collagen, amino acids, and essential minerals to support joint, skin, and gut health. Whether you’re enjoying this Instant Pot bone broth on its own, using it as a base for soups, or incorporating it into low-carb meals, this recipe is a must for anyone looking to enhance their cooking with nutrient-rich, grass-fed ingredients.

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Instant Pot Grass-Fed Bone Broth Recipe

Author: Clean Keto Kitchen Cooking Method: Instant Pot Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 2 hrs Total Time 2 hrs 15 mins

Ingredients

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• 2 lbs grass-fed beef marrow bones

• 1 carrots chopped

• 2 celery stalks, chopped

• 1 medium onion, quartered

• 3 garlic cloves, smashed

• 2 tbsp apple cider vinegar (helps extract minerals from the bones)

• 1 bay leaves

• 10 cups filtered water (or enough to cover bones and veggies, up to the max fill line of the Instant Pot)

• Salt and pepper, to taste

Instructions

1. If you have time, roast the bones for added depth of flavor. Preheat your oven to 400°F (200°C), arrange bones on a baking sheet, and roast for 20 minutes or until browned.

2. Place the roasted bones in the Instant Pot.
3. Add carrots, celery, onion, garlic, apple cider vinegar, and bay leaves.
4. Pour in enough filtered water to cover all ingredients, up to the Instant Pot’s max fill line.
5. Let sit for about 30 minutes before turning the pot on. This pulls out all of the nutrients from the bones.
6. Close and lock the lid, ensuring the valve is set to “Sealing.
7. Select the “Soup/Broth” setting and adjust the time to 2 hours on high pressure.
8. Let the pressure naturally release when done (around 20–30 minutes).
9. Carefully remove the lid. Strain the broth through a fine mesh sieve or cheesecloth into a large bowl, discarding the solids.
10. Season with salt and pepper to taste. Allow broth to cool before storing.
11. Store in the refrigerator for up to 5 days, or freeze for up to 6 months.

Equipment

• Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Includes App With Over 800 Recipes, Stainless Steel, 8 QuartCrockpot

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Nutrition Facts

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Amount Per Serving

Calories 40kcal

% Daily Value *

Total Fat 1g2%

Cholesterol 5mg2%

Sodium 70mg3%

Potassium 100mg3%

Protein 8g16%

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Vitamin A 10 IU

Calcium 15 mg

Niacin 0.5 mg

Folate 5 mcg

Phosphorus 10 mg

Magnesium 5 mmol

Selenium 3 mg

Copper 0.05 mg

Chloride 75 mmol

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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