Pressure Cooker Beef Stock
How to make the BEST pressure cooker beef stock from leftovers, that you can freeze and then use in any of your favourite pressure cooker or slow cooker beef recipes.
Pressure Cooker Beef Stock
Servings: 8
Calories: 66kcal
Equipment
- Electric Pressure Cooker
- Nest Of Bowls
- Silicone Giant Ice Cube Tray
Ingredients
- 225 g /8oz Leftover Beef/Beef Bones
- 1 Tbsp Extra Virgin Olive Oil
- 1 Medium White Onion
- 2 Celery Sticks
- 450 g /1lb Potato Peelings
- 240 ml /1 Cup Red Wine
- 1 Tbsp Mixed Herbs/Italian Seasoning
- Salt & Pepper
Instructions
- Peel and dice an onion, dice, and clean your celery. Load into the instant pot with your extra virgin olive oil. Sauté until your onion has started to soften.
- Add to the instant pot diced beef or beef bones and brown on all sides.
- Add in seasonings and red wine and deglaze the instant pot.
- Add 1.5 litres/6 cups of warm tap water into the instant pot along with the potato peelings and stir well.
- Place the lid on the instant pot, set the valve to sealing and pressure cook for 35 minutes followed by a natural pressure release.
- After releasing pressure, pour everything into a sieve, to discard the big bits.
- Then put the liquid through a mesh strainer with bowl below to collect the juices.
- Then allow the beef stock to cool and then load into freezer containers. Place in the freezer once cool and save for later.
Notes
Bowls. We use this set of bowls. We can then use the sieve to remove the main beef bits then the mesh strainer for any tiny bits that we have missed.
Liquid. Its essential to deglaze as otherwise the instant pot will struggle to go to pressure.
Nutrition
Calories: 66kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 230mg | Fiber: 3g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg
