Posted in Broth, Cooking, Foodie, Instant Pot, Multi-Cooker, Multi-Pot, Soups, Winter

Multi-Cooker Monday – Beef Broth

This weekend, I made Beef Broth. For whatever reason, I did not get a photo of the finished, strained (boring?) broth. Since I purchased my Instant Pot, I have made several batches of broth. Chicken, turkey and the ham base of the Navy Beans and Ham Soup. I Love that I can dump everything in the Instant Pot , set the manual setting for about an hour and walk away to do other things (maybe a little house cleaning or maybe a little knitting…..   😉  ).

I started by browning a soup bone that I had thawed earlier in the week. It’s so great to be able to do this right in the Instant Pot by using the Saute setting.

Speaking of Saute setting, I recently learned the trick to keep things from sticking, is to make sure you let the Instant Pot’s display read “HOT” before you start trying to Saute anything. You wouldn’t think it would make a difference, but it did.

While the soup bone was browning, I roughly chopped up 3 stalks of celery.

Then, I peeled 3 carrots.

Then, I added the celery and carrot peels in with the soup bone and Sauted them for a minute or two.

I had intended to add some fresh garlic too, but….

Looks like my garlic is ready to plant!  😉

I also didn’t buy onions when I was in the grocery store last week, even though I knew I didn’t have any when I made my Navy Beans and Ham Soup, but for whatever reason, they never made it to my grocery list. Maybe next week!

I added 10 cups of water (that brought the level in my 6 quart Instant Pot up to the 1/2 full mark) over the soup bone/veggie mixture. I added roughly 1 Tbsp. of each of dried garlic and onions (that whole lack of fresh garlic and onions business….). I also added 1 Tbsp. Italian seasoning and a palmful of Kosher salt. Place the lid on the Instant Pot. Made sure the dial was set to “sealing” (I’m getting better, but this still seems to be a problem for me sometimes…..). Set the “Manual” setting to 60 minutes and let the machine do it’s thing. When everything was done, I strained the broth, set about 6 cups aside for a soup I was making and froze the rest in zippered bags. I’ll use the frozen broth later for a soup base or to cook rice or vegetables in.

Happy Cooking!

Lori

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