Homemade beef bone broth is much better than store-bought, and making it in the Instant Pot means it takes hours instead of days. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general instant pot short ribs advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. Arrange the beef bones on a rimmed baking sheet or roasting pan. Meanwhile, add 10 cups of the water along with the vinegar to the Instant Pot. Choose the sauté button and bring the water to a boil. Drain the beef bones and then add them back to the pot. Add the vegetables and bay leaves to the pot with the remaining 7 cups of water and the salt, if using. Secure the lid and turn the steam release knob to the sealing position.
When the time is up, let the pressure come down naturally for 35 to 45 minutes. Carefully turn the knob to the venting position to release any remaining pressure. Place a fine-mesh sieve or chinois over a large bowl. If desired, line the sieve with cheesecloth for a very clear broth. When the broth has thoroughly chilled, scrape off and discard the layer of solid fat.
Or save the fat to use in other recipes. Use the bone broth immediately or spoon into jars or freezer containers. To freeze, pour it into freezer containers or ice cube trays and freeze for up to one year. Canning jars can make suitable freezer containers, but they become fragile when frozen. To avoid broken jars, use wide-mouthed jars. Make sure the broth is cooled when you pour it into the jars and leave at least an inch of headspace.