Directions 6 steps | 135 Minutes
Set the Instant Pot to the sauté function. When the pot is hot, add the avocado oil and arrange the beef bones in a single layer. Brown the bones for 5 minutes per side.
Remove the bones onto a plate and add one cup of water to the Instant Pot and scrape up the brown bits with a wooden spoon.
Return the bones to the pot and add the onion, garlic, celery, carrots, bay leaf, peppercorns, apple cider vinegar and the remaining seven cups of water. Close the lid and set the Instant Pot to manual high pressure for 2 hours.
Let the pressure release naturally and strain the broth. Taste and season with salt and pepper.
Use either a fat separator or refrigerate the broth until cold to skim the fat off the top.
Use the Instant Pot bone broth in soups, stews, chilis or enjoy on its own.