Load. Add your seasonings, mix well and then deglaze with red wine. Scrape any bits of onion off the bottom of the instant pot. Then add in potato peelings and warm water. Oven or slow cooker option: Alternatively, you can cook it in the oven for 8 hours or even overnight (my record is 15 hours – it was a magnificent batch!!), OR in the slow cooker for 8 hours on low. Remove surface fat– Once it has fully chilled in the fridge, the fat floating on the surface will solidify into a white mass. Use a large, flat spoon to carefully scrap it off and discard. Deglaze the pan– don’t waste the precious drippings on the tray, it’s free flavour! Pop the tray on the stove, add a splash of water, and as it simmers the drippings will dissolve into the water. You could also do this in the oven; Then secondly, put the liquid through a mesh strainer as this will remove any of the excess bits that has been generated and if using beef bones this will safeguard you from tiny bits of bone.

Beef – We are using some leftover beef from some beef brisket. You can swap this for leftover roast beef such as from our instant pot frozen pot roast or load up the instant pot with beef bones. In addition to bones, we also want aromatics which add character, deepen the flavour, add a touch of sweetness and also provide some colour. Here’s what I use: Cool rapidly by sitting the uncovered pot in a sink full of cold tap water. Change the water every 20 minutes or so as it heats up, and it should take around 1 hour 15 minutes to cool to room temperature (around 21°C/70°F). Wine – I also recommend adding in some red wine to deglaze the instant pot after you have done the sauté. We have done this many times especially when we cook instant pot prime rib. We will buy the instant pot prime rib on the bone, remove the bones and then the bones will be beef broth and the meat will be the most delicious beef roast ever.

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Cider vinegar– A great cheffy touch, a little vinegar helps extract nutrients out of the bone into the broth; Preheat the oven to 200C/400F/Gas 6. If your butcher hasn't done so already, chop the bones into manageable pieces with a cleaver. Place the bones in a large roasting tin. When the water is simmering and the bones are roasted, remove the bones, onions and garlic from the oven and add them to the water, scraping in the browned bits from the tin. Cook. Place the lid on the instant pot, set the valve to sealing and pressure cook for 35 minutes followed by a natural pressure release. Sauté. First prep your celery and onion and sauté in the instant pot with some extra virgin olive oil.

Beef. Add in your beef bones or beef bits and brown on all sides so that you are adding beef flavours to your celery and onion.

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You will gain exceptionally good results when used especially in slow-cooked dishes such as stews, as well as soups, sauces and gravies ( plain or mushroom!). Cut the onions in half and add them to the tray with the bones. Cut the garlic in half across the middle and add to the pan. Pour half an inch of water into the tin and roast the bones and vegetables in the oven for 40-45 minutes, topping up the water occasionally, if necessary.