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a ladle full of low fodmap beef bone broth over a bowl of beef broth.

Low FODMAP Beef Bone Broth (Instant Pot / Slow Cooker)


  • Author: Gail Gromaski
  • Total Time: 3 hours 30 minutes
  • Yield: 10-12 cups 1x

Description

This homemade Low FODMAP beef bone broth made in the Instant Pot or slow cooker adds delicious flavors to soups, stews, pot roasts, and any recipe that calls for beef broth. It's also Paleo, Whole30, low carb, Keto, and gluten-free.


Ingredients

Units Scale
  • 2 pounds beef soup bones
  • 2 large carrots, washed and peeled or unpeeled, chopped into large chunks (about 2 cups)
  • 1 medium celery stalk or 4 large radishes, chopped into large chunks (about 1/2 cup)
  • 1 cup leek, dark green leaves only, chopped into large pieces (from one large leek)*
  • 1 bunch (20 grams or .7 ounces) fresh thyme or 1 tablespoon dried thyme leaves (optional)
  • 1 bunch (20 grams or .7 ounces) fresh oregano or 1 tablespoon dried oregano leaves (optional)
  • 1 tablespoon dried chives (optional)
  • 1 teaspoon whole peppercorns
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon coconut aminos or low sodium tamari sauce or soy sauce (if not needing gluten-free)
  • 12 cold cups water (or enough to fill but not going over the Instant Pot’s max fill line)
  • Salt to taste (optional)

Instructions

Instant Pot Instructions:

  1. Roast Beef Bones: Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet lined with parchment paper or a silicone baking mat and roast them in the oven for 40 minutes until they turn dark brown. Roasting the bones significantly enhances the flavor and color of the broth.
  2. Prepare Ingredients: While the bones are roasting, prepare the remaining ingredients.
  3. Transfer Beef Bones to Instant Pot: Using tongs, transfer roasted bones to your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. 
  4. Optional but highly-recommended: Using a spatula, scrape the juices left by the bones from the baking sheet into the Instant Pot (see notes).
  5. Add Produce, Herbs and Seasonings: Add the chopped carrots, celery, leek, fresh or dried herbs, dried chives, peppercorns, apple cider vinegar, and coconut aminos (or tamari or soy sauce) to the Instant Pot. 
  6. Add Water: Pour water over the ingredients, enough to cover them but not going over the Instant Pot’s max fill line.
  7. Pressure Cook: Close the Instant Pot lid and set the pressure release valve to “Sealing.” Press the “Pressure Cook” or “Manual” button and set the timer for 120 minutes (2 hours). 
  8. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 20 minutes. Then, carefully perform a quick pressure release. Open the lid. Allow broth to cool slightly.
  9. Strain: Using a fine-mesh sieve (and a cheesecloth if you want to remove the broth’s fine particles), strain the broth, ladling it through the sieve into large bowls, separating the liquid from the solids. Discard the bones, vegetables, and herbs.
  10. Separate: If desired, pour through a fat separator to remove the fat from the broth’s surface. Or, once the broth has had time to settle, you can use a dinner spoon to scrape the fat from its surface.
  11. Taste: Taste the broth and add salt if desired, keeping in mind that it's best to keep it lightly seasoned to accommodate various recipes.
  12. Transfer to Containers: Allow the broth to cool slightly before transferring it to containers of various sizes for storage. Once transferred into containers, let the broth cool completely before covering with lids and storing.
  13. Store: Store the Low FODMAP beef broth bone in airtight containers in the refrigerator for up to 4-5 days or freeze it for later use for up to 6 months. Thaw in the refrigerator overnight before using or defrost in the microwave if needed.
  14. Serve: Use in recipes that call for beef broth, like my Low FODMAP Beef Stew (Instant Pot / Slow Cooker)Low FODMAP Instant Pot Beef Pot Roast One-Pot MealQuick Low FODMAP GravyLow FODMAP French Dip Sandwich (Instant Pot / Slow Cooker)Low FODMAP Low Carb Lasagna Soup (Instant Pot / Slow Cooker), and countless others.

Slow Cooker Instructions:

  1. Roast Beef Bones: Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet lined with parchment paper or a silicone baking mat and roast them in the oven for 40 minutes until they turn dark brown. Roasting the bones significantly enhances the flavor and color of the broth.
  2. Prepare Ingredients: While the bones are roasting, prepare the remaining ingredients.
  3. Transfer Beef Bones to Slow Cooker: Using tongs, transfer the roasted bones to your slow cooker (I use this 6-quart Crock-Pot). 
  4. Optional but highly-recommended: Using a spatula, scrape the juices from the bones from the baking sheet into the slow cooker (see notes).
  5. Add Produce, Herbs and Seasonings: Add the chopped carrots, celery, leek, dried herbs, dried chives, peppercorns, apple cider vinegar, and coconut aminos (or tamari or soy sauce) to the slow cooker.
  6. Add Water: Pour water over the ingredients, enough to cover them but not exceeding the slow cooker's capacity.
  7. Slow Cook: Cover and slow cook on low heat for 8-12 hours or on high heat for 4-6 hours (the longer the better for flavor and color). Once the cooking time is complete, allow the broth to cool slightly.
  8. Strain: Using a fine-mesh sieve (and a cheesecloth if you want to remove the broth’s fine particles), strain the broth, ladling it through the sieve into large bowls, separating the liquid from the solids. Discard the bones, vegetables, and herbs.
  9. Separate: If desired, pour through a fat separator to remove the fat from the broth’s surface. Or, once the broth has had time to settle, you can use a dinner spoon to scrape the fat from its surface.
  10. Taste: Taste the broth and add salt if desired, keeping in mind that it's best to keep it lightly seasoned to accommodate various recipes.
  11. Transfer to Containers: Allow the broth to cool slightly before transferring it to containers of various sizes for storage. Once transferred into containers, let the broth cool completely before covering with lids and storing.
  12. Store: Store the beef broth in airtight containers in the refrigerator for up to 4-5 days or freeze it for later use for up to 6 months. Thaw in the refrigerator overnight before using or defrost in the microwave if needed.
  13. Serve: Use in recipes that call for beef broth, like my Low FODMAP Beef Stew (Instant Pot / Slow Cooker)Low FODMAP Low Carb Pot Roast, Vegetables, and Gravy (Instant Pot / Slow Cooker), Quick Low FODMAP Gravy, Low FODMAP French Dip Sandwich (Instant Pot / Slow Cooker), Low FODMAP Low Carb Lasagna Soup (Instant Pot / Slow Cooker), and countless others.

Notes

  • Scraping bone juices into broth: This increases the amount of fat in broth (which can be removed fairly easily if you have a fat separator) but also intensely enriches the broth's flavor. If you don’t have an easy way to remove the fat, you may want to skip this step. 
  • Leek: If you don’t eat low FODMAP or aren’t sensitive to onion, you can use a large yellow or white onion instead.
  • Prep Time: 10 minutes
  • Time to come to and release pressure: 40 minutes
  • Cook Time: 160 minutes
  • Category: Soups and Stews
  • Method: Instant Pot / Slow Cooker
  • Cuisine: American

Keywords: low fodmap beef broth, low fodmap bone broth, bone broth without onions