Instant Pot Beef broth by Rich Lum

Beef marrow bones

½ pound chicken paws or 1 pound chicken wings

2 tablespoons tomato paste

2 carrots peeled and chopped into 2" pieces

2 stalks of celery chopped into 2" pieces

½ yellow onion chopped

½ red onion chopped

2 cloves of garlic smashed

3 to 4 cremini mushrooms cut in half

2 to 3 Roma tomatoes cut in half

10 to 15 peppercorns

1 teaspoon salt

1 bay leaf

Preheat oven to 450

Rub tomato paste onto the raw bones and place them in a roasting pan

Place the cut up veggies in another roasting pan, season with salt and drizzle with olive oil. Mix well

Roast bones and veggies for 15 minutes at 450, lower heat to 350 and roast for 30 minutes

Add bones to your pot

Add all your veggies and spices

Fill you pot with water to 2" below max line

Close and seal your lid

Set your pot to manual or Soup to max time. For some pots it's 120 minutes for others it's 240 minutes. I cook for 240 minutes

Allow for a 30 minute NPR

Strain out all the solids and return stock to your pot

Fill your sink with water and ice, put your pot in and stir until cool enough to put in the fridge.

It should take about 10 to 15 minutes

Cover and refrigerate over night

Ice packs work well to cool the broth

I don't over season my broth because I use it in many different dishes.

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