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.