1teaspoonKitchen Bouquet or other browning sauceoptional
Liberally season both sides of the beef neck bones with 1 teaspoon kosher salt and the black pepper.
Set the Instant Pot to the sauté function and add half of the vegetable oil. When the oil is hot add the beef neck bones in a single layer (you may have to do this in batches) and brown them on each side (about 5 minutes each). Transfer the beef bones to a sheet pan and continue browning the remaining neck neck bones.
Remove the neck bones to rest on the sheet pan and add the remaining vegetable oil to the Instant Pot. Stir in the chunks of onion, carrot, celery, garlic, remainder of salt and bay leaf. Sauté for 3-4 minutes or until fragrant and slightly softened.
Add the beef bones back into the pot and cover with water. Secure the lid on the pressure cooker (with the vent closed) and bring to pressure. Cook for 1 hour and 30 minutes, then let the pressure naturally release.
Transfer the beef neck bones and meat to a dish to cool.
Place a mesh strainer over a large bowl. Pour the broth through the strainer and discard the vegetables. Stir in the browning sauce, if using.
Strain the broth for a second time, this time using a very fine mesh strainer, to collect stray bits that may have gotten through the first time.
NOTE: You can use the beef in a recipe. Just let it rest until it's cool enough to handle and pull the meat from the bones. You can shred the meat for use in tacos, stews, casseroles and soups.
Broth can be kept refrigerated for up to 10 days (I like to use canning jars for this). Broth can also be frozen for up to 3 months in plastic containers or pour the bone broth into ice cube trays and store the cubes of broth in a zip top bag for use in everyday cooking.