How to Cook Soup Bones in a Slow Cooker or Pressure Cooker
Turn beef soup bones into two kitchen staples, tender shredded meat and rich homemade broth. This step-by-step method shows how to roast the bones, cook the meat using a slow cooker or pressure cooker, then simmer the bones again for maximum flavor and value. A practical from-scratch approach that stretches ingredients and reduces waste.
Arrange soup bones in a single layer on a baking sheet (or cast iron). Season with salt and pepper (optional)
Roast 40-45 minutes, turning halfway, until browned and fragrant.
Transfer bones to the pressure cooker or slow cooker.
Add a little water to your pan and scrape the bottom to get all of the juice and bits off the bottom. Add that to your cooker.
Cook the Meat (Slow Cooker Method)
Place roasted bones in slow cooker and cover with water.
Cook on HIGH for 3-4 hours or on LOW for 6–8 hours or until meat is fork tender.
Remove bones and strip off meat. Set aside. Strain the liquid and keep it. It is great for soups or whatever you would use broth for.
Make Bone Broth (Slow Cooker Method)
Return stripped bones and fat to the slow cooker.
Cover with fresh water and add veggie scraps or herbs if desired for flavor.
Cook on LOW 18–24 hours.
Strain broth and discard bones. Broth should be refrigerated for up to 5 days, frozen, or pressure canned for long-term storage.
Cook the Meat (Pressure Cooker Method)
Place roasted bones in pressure cooker and add enough water to mostly cover bones (do not exceed fill line).
Add optional veggie scraps or herbs if desired.
Cook on High Pressure 35–45 minutes.
Allow 10–15 minute natural release, then manually release remaining pressure.
Remove bones and separate tender meat. Set meat aside for meals. Strain the liquid and keep it. It is great for soups or whatever you would use broth for.
Make Bone Broth (Pressure Cooker Method)
Return bones and fat to the pressure cooker.
Add water to cover bones (stay below fill line).
Cook on High Pressure 90–120 minutes.
Allow full natural release. This will avoid any squirting water out of your canner vent because of additional buildup common with pressure cooking broth/bones.
Strain broth and discard bones. Broth should be refrigerated for up to 5 days, frozen, or pressure canned for long-term storage.