Recipes & Cooking Recipes by Method Pressure Cooker Recipes Multicooker Beef Broth Be the first to rate & review! This pressure cooker beef broth recipe excels at extracting all the flavor from bones to make a rich broth in a third of the time. Beef chuck roast adds a flavor boost, and you can use the meat for soup, pasta, and more. Be sure to allow the steam to release naturally¿quickreleasing the pressure when making broth can result in dangerous oily splatters from the release valve. By Ivy Manning Ivy Manning Ivy Manning is a freelance food writer, recipe developer, cookbook writer, and cooking instructor. Her career path of food writing spans over two decades. You can find her writing in Fitbit, My Fitness Pal, Better Homes & Gardens, Clean Eating, and Eating Well. She is the author of nine different cookbooks, including one published by Williams Sonoma, Weeknight Vegetarian. Her recipes range from Instapot creation to fine dining ideas. She has also developed vegan, vegetarian, and gluten-free recipes.Ivy got her start writing as a food and restaurant critic for the Willemette Week, and wrote her first cookbook in 2006. Around the same time, she tried her hand at travel writing for Cooking Light magazine. Ivy has pitched ideas and written for magazines such as Bon Appetit, and she has also worked with Everyday with Rachael Ray. Learn about BHG's Editorial Process Published on January 11, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Carson Downing Hands On Time: 20 mins Total Time: 1 hr 20 mins Servings: 7 Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 1 pound beef chuck roast or meaty beef shanks 1 teaspoon kosher salt 2 pound beef bones, knuckles, and/or marrow bones 1 large onion, unpeeled and coarsely chopped (2 cups) 2 large carrots, coarsely chopped (1 1/2 cups) 2 large celery stalks, coarsley chopped (1 1/3 cups) 1 ounce dried shiitake mushrooms 1 tablespoon tomato paste 3 thyme sprigs (optional) 1 bay leaf 2 tablespoon soy sauce ½ teaspoon freshly ground black pepper, or to taste Directions In a 6-qt. electric multicooker use sauté setting on high to heat 1 Tbsp. olive oil. Season roast with 1 tsp. salt. Add roast to multicooker; cook 8 to 10 minutes or until well browned on both sides, turning roast once. Remove roast from multicooker. Add 1/2 cup water to the multicooker and stir to scrape up browned bits on bottom of pot. Press cancel setting. Return roast to multicooker. Add 7 1/2 cups cold water, the beef bones, onion, carrots, celery, mushrooms, tomato paste, thyme (if using), and bay leaf. Lock lid and adjust steam valve to seal. Set cooker on high pressure to cook 1 hour. Let stand 45 to 55 minutes to release pressure naturally. Carefully open lid. Strain broth through a fine-mesh sieve into a large heatproof bowl. Reserve roast meat for another purpose; discard bay leaf and remaining solids. Stir soy sauce and 1/2 tsp. black pepper into broth. Taste and, if you like, add additional soy sauce and pepper. Refrigerate until completely chilled. Remove and discard any fat that has hardened on the surface of the broth. Store broth in airtight containers in the refrigerator up to 4 days or freeze up to 3 months. Makes 7 to 8 cups broth, plus 8 to 10 oz. cooked beef to use for another use. Rate It Print Nutrition Facts (per serving) 77 Calories 5g Fat 2g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 7 Calories 77 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 20mg 7% Sodium 517mg 22% Total Carbohydrate 2g 1% Total Sugars 1g Protein 6g 12% Vitamin C 1mg 1% Calcium 9mg 1% Iron 0.7mg 4% Potassium 124mg 3% Folate, total 4.7mcg Vitamin B-12 0.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.