Beef Bone Broth 3 Ways // Instant Pot vs Slow Cooker vs Stove Top - Which method is best?
We love making broth! But, like most people, I always wonder what is the BEST way to make bone broth. So (for the sake of science) I decided to make 3 identical batches of broth in 3 different methods to finally find out what was the “best” version. The results were honestly shocking to us, but I am sure we will be using the //spoiler// Crock Pot a lot more for our broth needs. However, all THREE methods have their time and place and we welcome you all to try each and every one before deciding for yourself.
How to Make Beef Bone Broth
Ingredients
2 lbs beef bones (approximate weight is okay), roasted
3 celery stalks
2 medium carrots
1 8oz package of mushrooms
1 large white onion
1 head garlic
1 lemon
1/2 cup apple cider vinegar
10 cups water
2 bay leaves
1 tbsp black pepper
notes:
If your bones are unused, roast them on a sheet pan at 400 degrees for 20 minutes
Salt is optional. We choose to not salt our broth and salt when we use the broth later in our cooking. If you choose to salt broth first, just remember so you don’t end up with overly salty soup later on.
The trick to a clear stock is to avoid over stirring during the cooking proceess. With the stove top method avoid a rolling boil and simply maintain a gentle simmer.
the 3 Methods:
1 - Stove top
Add all ingredients to a large pot. Using tongs or a spoon, submerge all ingredients (to get them wet). Bring liquid to a simmer, cover, and cook for 4-6 hours or until desired color and thickness.
Note: Half-way through you may add 2-4 cups of water to compensate for the evaporation.
2 - Instant pot
Add all ingredients to an Instant Pot. Using tongs or a spoon, submerge all ingredients (to get them wet). Set the Instant Pot to pressure cook, high pressure and sealing for 2 1/2 hours.
3 - slow-cooker
Add all ingredients to a slow cooker. Using tongs or a spoon, submerge all ingredients (to get them wet). Set slow-cooker to low and cook for 18-24 hours.
Beef Broth cooking in the stovetop method
Beef Broth after straining
The Results
1 - Stovetop
Yield: 6 cups
Color: Middle of the three, not too light and not too dark
Time: Middle
Taste: Again, middle of the three.
2 - Instant Pot
Yield: 10 cups
Color: Lightest of the three
Time: Fastest of the three
Taste: Good flavor, economical store bought broth
3 - Slow-Cooker
Yield: 10 cups
Color: Darkest of the three
Time: Longest time (24 hours)
Taste: Beefiest, high quality store bought broth, complex flavors
In conclusion, we enjoyed the flavor and the yield of the slow cooker the best! But, the Instant Pot version was the all-around best for time, taste, and yield. And stove top is a classic method which get’s the best of both flavor and time. As always feel free to customize all of your recipes to suit your personal flavor profile but please let us know if you’ve found the ultimate upgrade.
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