Turn instant pot on a sauté mode. Pour 2 tablespoons of avocado oil, add beef shank (or other beef bones) and brown on both sides, about 10 minutes.
Into the instant pot add cut onion with skin on, 1 celery stick, 1 carrot, 1 head of garlic, 2 bay leaves, 1 tablespoon of Montreal Spice, and salt to taste. Fill the pot with water until it reaches the max line.
Cover instant pot with lid, and place the steam release knob to the "sealing" mode. Cook on Broth/Soup setting for 60 minutes. Let the pressure release naturally for 15 minutes, which means "don't touch the lid for 15 minutes", then release the rest of the pressure.
Strain the broth. The Beef Bone Broth is ready to be used right of way, or you can freeze it in the freezer safe containers for later use.
Notes
Optional: Before cooking Beef Bone Broth, soak your beef bones in the salted water for at least 30 min, best overnight inside the fridge. It will help all of the blood inside the meat escape into the water.Hi! All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.