Beef bone marrow recipe made in the Instant Pot or pressure cooker comes out tender. Great way to make homemade beef stock at home too.
Easy beef bone marrow recipe made in our Instant Pot. Use any brand of pressure cooker or Ninja Foodi to make this nutrient rich superfood tender in no time. Drain the liquid and save this homemade beef stock too. Just one Instant Pot recipe for beginners that we love. (affiliate links present)
Instant Pot Bone Marrow
Have you ever had this?? Some call it poor man’s foie gras. When cooked it spreads like butter and sometimes is served on toast. Soft, nutrient rich with a nutty flavor, you may have only had this at an expensive restaurant. Now you can make it at home easily.
Only have a Crockpot Express or Ninja Foodi, no problem. All pressure cookers basically work the same so it doesn’t matter what brand you went with.
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
For reference, this is the pressure cooker I have and use for all recipe creations.
What are beef marrow bones?
If you are familiar with the human skeleton you know that we have marrow inside our bones as well. In it’s raw form it is a pinkish white color filling the center of the bone. The smaller the bone the less marrow you will find inside. The femur, shank or tibia are usually used because it holds the most.
Cut into smaller pieces so they are easier to cook. Whether you roast them in the oven, steam them in a pot or cook them in a pressure cooker like this the inside is delicious. All you need is;
- Beef bones like you see below
- Apple cider vinegar
- I like to add chunks of onions for flavor, you could add carrots and celery too
- Then add seasonings you would want, sea salt and pepper for sure but go beyond that if you like
How do you eat beef marrow bones?
Bone marrow in Instant Pot becomes so soft and tender you won’t have to dig it out. Many times it will slip right out when you lift the bone out of the pot.
You can eat it as is, spread it on toast, puree it and add it into the broth below to make soup, or some like it inside tacos.
Should you soak marrow bones before cooking?
Nope, definitely not necessary when you cook them this way. Essentially they’re boiled so not only will you get a tender inside to eat or spread but you’ll also get homemade bone broth out of it!! Double bonus y’all. The latter is great to use as a base for soups of course but some swear by drinking it on a daily basis for health benefits.
Boiled Bone Marrow
Yes you could do this same thing in a pot on the stove. I personally just think this is easier because I don’t have to worry about it boiling over and just need to keep an eye out for when the timer is done. You allow the steam to naturally release which takes about 20 minutes too so keep 45 minutes aside to make this.
In a pot it takes about 25 minutes once it reaches a rolling boil so it’s about the same cook time. BUT there is a difference if you want to keep the broth for sure. The pressure really gets that flavor out into the liquid too so there is a richer flavor doing it this way, but choose for yourself.
I HIGHLY suggest keeping and using the homemade bone broth left in the pot when this is done. I am obsessed with mason jars so I just let it cool and store in those to use throughout that week in lots of soup recipes.
Ninja Foodi Bone Marrow
It’s kinda a throw it all in one pot meal. There is a printable recipe card below you can keep handy or just come back every time you want to make this. Here is a basic quick step by step look;
- Put sliced or large chunks of onion on the bottom of the pot. Beef bone marrow pieces go on top of those. Drop minced garlic dollops around those with a sprinkle of salt and pepper on top. (
- if you want to make stock as well I would add vegetables + a sprig of thyme and parsley).
- Pour enough water into the pot so pieces are submerged, in a 6 quart pressure cooker 8 cups was perfect.
- Lock the lid and steam valve. Cook on high pressure for 25 minutes. Same timing for frozen bone marrow or fresh.
- I tried this for 30 minutes because I had frozen from the grocery store once and it made no difference.
- Allow pressure to release naturally which will take about 20 minutes. Lift lid and enjoy marrow spread or in recipes of your choice.
Have a few glass containers ready to pour Instant Pot bone broth into when you’re done too though.
To last longer, store in your freezer for up to 3 months. I would use pint size freezer bags if you go that route.
I have a recipe if you want to use chicken bones this way too. Instant Pot chicken broth is super useful if you prefer poultry over beef.
Yes roasted bone marrow is delicious, but totally different than this. You’d want to preheat oven to 450, season, lay on foil lined baking sheets and cook for 120 minutes. Allow to rest for 15 minutes before enjoying. A lot lot longer than this, but like I said it is a totally different texture so that is up to you.
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Beef Bone Marrow Recipe
- Put sliced onion on the bottom of the pot with beef bone marrow pieces on top of those. Drop minced garlic around pieces with a sprinkle of salt and pepper on top of everything. (if you want to make stock as well I would add large chunks of celery and carrots + a sprig of thyme and parsley).
- Pour enough water into the pot just so pieces are submerged, in a 6 qt. pressure cooker 8 cups was enough.
- Close the lid and steam valve. Cook on high pressure for 25 minutes.
- Allow for a natural release which will take about 20 minutes. Lift lid and enjoy marrow.
- Lift bones out and use a spoon to release or remove the marrow in the middle. Some may have released so you can use a slotted spoon to scoop those out. Add into a small bowl to use as a spread or otherwise.
- If you want to make and save stock that is left, put a strainer inside a pot to drain the liquid. Pour liquid from pot into jars. If storing in jars make sure they cool completely first, before transferring them into the fridge.
- After a few hours the fat will rise to the top, skim that off and then use as you wish up to 4 days after that.