Brown Stock Recipe

Delicious brown stock to add to your favorite stews and soups

Mon Oct 11, 2021



5 lb Bones, pork or beef or lamb

Water, enough to cover bones in instant pot
3/4 lb Mirepoix
1 tbsp salt
1 bay leaves
¼ tsp Dried Thyme
¼ tsp pepper
1 garlic cloves, crushed
¼ tsp parsley


Brown 5 pounds of bones, beef/lamb/pork, in a roasting pan, at 375* Fahrenheit oven for 90 minutes.


5 pounds of bones per 8 qt instant pot.

Add browned bones to instant pot. Pour off the fat from the roasting pan and reserve it.

Add water to the roasting pan and allow to simmer and stir, then add the liquid to the instant pot.


Add the reserved fat back to the roasting pan, sauté the mirepoix until evenly browned. Add to instant pot.


Add rest of ingredients to instant pot.

Pressure cook on high for 4 hours. Add 4 more hours to time, pressure cook for an additional four hours. Natural release of pressure cooker.


Strain bones and solid ingredients from broth. Keep the broth and toss the strained ingredients.

Use brown stock in your recipes calling for broth.