Instant Pot Beef Stock

paqman · January 2019

I love my instant pot. I use it on a weekly basis to make chicken or beef stock (typically it is chicken). The slight smoke flavor from meat cooked on the egg gives a great flavor to the stock.

This time, I had quite a bit of frozen beef trimmings and leftovers including ribs from our Christmas 45 days dry aged beef roast.

I also had frozen leftover veggies scraps (carrots, celery, onions).

We keep our weekly food prep veggies scrap in ziplock bags in the freezer. This is a great way to avoid waste.

Time to free up some space in the freezer!

I ballpark everything but I’d say it ends up being about 50/50 meat and veggies covered with water (usually 8 cups).

Before going to sleep, I put everything in the Instant Pot and set it on the soup setting for 240 minutes (4 hours). It then goes into keep warm mode and is ready to be filtered and refrigerated when we get back from work the next day.

The equipment I use is:
Medium RSVP Precision pierced strainer
8 quart Instant Pot
Cambro container

Load up the Instant Pot with veggies and beef:

Soup setting for 240 minutes:

Next day when coming back from work everything is ready:

I use an RSVP precision pierced strainer to filter the broth and then transfer to a cambro container to refrigerate the broth:

The fat is easy to remove after the broth has been refrigerated for 24 hours:

EggMcMic · January 2019

Thanks for the ideas. Just got an instant pot for Christmas and have been looking for ideas. Do you freeze your stock? If so, how do you freeze it (container type, amount, etc.)

paqman · January 2019

@EggMcMic I typically use it within a week but we sometimes freeze a few jars. The jars I use are Ball/Bernardin freezer jars because they stack well and somehow hold onto each other. However, I need to refresh my stock of jar and I am considering simply using Costco Greek yogurt containers; they are free and the perfect size.

With the stock, I make soups and sauces for hot chicken or chicken “à la king”.

For the sauce, I make a roux using 3 heaping tablespoons of butter and 3 heaping tablespoons of all purposr flour. Preheat 2 cups of broth. Heat the butter until it is melted and then drop the flour and mix until it has a wet sand texture. Continue cooking the roux for a minute or two at a medium-low heat setting. Pour about a quarter cup of broth in the roux and mix well; this will result in a very thick slurry. Slowly pour the rest of the stock while whisking. Continue cooking as long as needed to achieve the thickness/texture you are looking for.

Way easier than it sounds.

Thatgrimguy · January 2019

What a great thread. Lots of good notes in here. Thank you!! Perfectly timed for me as well. I've been sitting around googling different broth recipes all day.

GrateEggspectations · January 2019

Wow. Looks like a decent stout - good enough to drink!

Will need to give this a try whenever I hop aboard the IP train. I love Kijiji for brand new items, and just narrowly missed out on an 8QT Ultra this past weekend. Oh well. I’ll wait for it to go on sale.

CTMike · January 2019

We did something similar with a chicken carcass and some veggie scraps. Instead of the soup setting, I pressure cooked for 45 minutes, did a fast release, then put it on keep warm for 10 hours. Came out great.

paqman · January 2019

CTMike said:

We did something similar with a chicken carcass and some veggie scraps. Instead of the soup setting, I pressure cooked for 45 minutes, did a fast release, then put it on keep warm for 10 hours. Came out great.

@CTMike
That works too, we do the chicken version almost every week with the Costco chicken (6.99$CDN) carcass. It comes up cheaper than buying broth alone. The end result of the soup setting and manual settings are the same. The difference is the pre-heating process that is slower than manual to avoid scorching the bottom of the pot. Manual mode works just fine as well. The steam setting is also the same but it heats even quicker than manual mode (but higher risk of scorching). The shortest I do it is one hour but 4 hours works well for us because we let it go overnight and then the whole day after.

That’s what chicken looks like, thick jello like texture once cold:

Botch · January 2019

paqman said:
That’s what chicken looks like, thick jello like texture once cold:

I was surprised to see my first pot of homemade cheekun stock come out of the frig as jelly, some 30 years ago, but dayam it was sooo good!
Think I know what I'm making this weekend!

Instant Pot Beef Stock

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