Add raw beef fat pellets (or chopped beef fat) to your Instant Pot. Break them up a bit with a cooking spoon.

Add water, then seal the lid and close the vent.

Press MANUAL and set the time to 60 minutes. (This setting should automatically default to HIGH pressure.)

Allow the machine to run its cycle. When the completion timer sounds, allow the Instant Pot to depressurize naturally for 30 minutes.

Remove the lid, and use oven mitts to remove the inner pot.

Place a fine metal sieve over a large metal or glass bowl. Carefully pour the rendered fat into the sieve, allowing the liquid fat to filter and collect in the bowl.

Save the meat scraps for pureeing and adding to chili, keep them whole to use for making bone broth, or crisp them up in the Instant Pot on the SAUTE function with some salt, then enjoy as snacks.

Pour the strained liquid fat into the sterilized jars. I like to fill the large one first and save it in the pantry, then fill the small one last to use the same week I make the tallow. The reason for this is the bottom of the liquid fat can contain some beef gelatin and juices that may spoil if kept at room temperature for too long, so it’s best to use this smaller jar more quickly.

Seal with lids (use metal lids if you want the jars to self-seal for long-term storage) and store in the pantry.*

Use as a nutrient-dense, nourishing, all-purpose cooking fat or to make your own homemade beauty and skincare products!