Multicooker Beef Broth

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.

jars of broth with chopped onions and herbs
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
1 hrs 20 mins


  • 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


  1. 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.

  2. Add 1/2 cup water to the multicooker and stir to scrape up browned bits on bottom of pot. Press cancel setting.

  3. 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.

  4. Strain broth through a fine-mesh sieve into a large heatproof bowl. Reserve roast meat for another purpose; discard bay leaf and remaining solids.

  5. 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.

Nutrition Facts (per serving)

77 Calories
5g Fat
2g Carbs
6g Protein
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
Vitamin C 1mg 5%
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.

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