Instant Pot Roasted Beef Bone Broth

Ingredients

• 2 packages Rumba Meats® Beef Marrow Bones
• 1 white onion, quartered
• 2 carrots, cut into large pieces
• 3 garlic cloves, unpeeled
• 2 tablespoons vegetable oil, such as avocado oil
• Kosher salt and coarse ground black pepper, to taste
• 1 tablespoon apple cider vinegar, (optional)
• 10 cups cold water

Instructions

1. Optional: For a clearer bone broth, blanch bones. Place beef marrow bones in a stockpot, cover with water and bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Using tongs, transfer marrow bones to a colander and rinse off any foamy residue under cool running water. Drain bones and discard water.
2. Preheat oven to 425ºF.
3. Place marrow bones on a large sheet pan lined with foil or baking paper. Add onions, carrots, and garlic. Drizzle lightly with oil and season to taste with salt and black pepper.
4. Roast uncovered for 45 minutes until bones are well browned, turning as needed.
5. Transfer roasted bones, vegetables, and pan drippings to instant pot. Add cider vinegar, and 10 cups water.
6. Close and lock the lid. Cook on high pressure for 4½ hours with full natural release until marrow bones are fully cooked and reach an internal temperature of 160ºF. Unlock and remove the lid.
7. Remove bones and vegetables with tongs or a slotted spoon and discard. Using a ladle, pour broth through a strainer lined with cheesecloth into a large saucepan. Skim off any fat on the surface. Taste and adjust seasonings.
8. Using a funnel, ladle broth into wide mouth mason jars. Close jars with lids and refrigerate for up to 5 days.
9. If desired, serve warm bone broth in a bowl topped with choice of toppings such as chopped cilantro, avocado, and thin sliced jalapeno.