Delicious healing bone broth made in the pressure cooker. This Instant Pot Bone Broth recipe is easy and much quicker to make than on the stovetop while still retaining all its beneficial properties.
Use chicken carcasses, turkey bones leftover from Thanksgiving, beef, or any other bones for this homemade bone broth.
BEST INSTANT POT RECIPES eBook
Access ALL of my pressure cooker recipes in one convenient place
- - > Check it out HERE < - -
What is bone broth
Bone broth is a type of stock made from bones, vegetables (scraps), herbs, and spices. These are typically boiled and simmered in water for a very long time (10-48 hours!).
This long simmering process releases gelatin, collagen, minerals, and amino acids into the water. So that the final broth is a nutrition packet powerhouse.
Making bone broth in the Instant Pot (or any other pressure cooker) allows to significantly cut down on the cooking time.
What is bone broth good for
You may have heard about bone broth but maybe you are still wondering - why is bone broth good for you?
The list of bone broth benefits is long:
- improves appearance of hair, skin, and nails
- soothes digestive inflammation (some go as far as saying it heals leaky gut lining)
- supports joint health
- boosts the immune system
If you want to learn more about all the benefits and nutrients of bone broth, this article on Dr. Axe is very detailed and insightful.
What bones to use for bone broth
Any bones could be used for making homemade bone broth. Whichever ones I use though, I try to make sure they come from a good source. Either organic or grass-fed from the store, or from free-range chickens raised in our neighbouring community.
My personal preference are chicken bones and carcasses that I save whenever we make roasted chicken. Ever since I discovered how to make bone broth and how easy it is, I save every single bone, carcass and also the chicken backs from spatchcock chicken.
I freeze them and once I have at least 2 pounds (better yet 4 pounds) collected, I make bone broth. If your whole chickens come with a bag of organs, the neck, and/or feet inside you can absolutely add those in too. Same goes for any chicken skin - it has LOTS of collagen!
After Thanksgiving when you have that big turkey carcass and turkey bones, of course don’t let those go to waste and use them to make yummy turkey bone broth.
Sometimes I also use beef bones or add them to whichever other bones I have on hand (or in the freezer). To give them extra delicious flavour I like to roast raw beef bones, either on a baking tray in the oven at 375°F or I simply brown them in the bottom of the pot I make the stock in.
Other poultry, fish, lamb, venison (and other game) bones can also be used.
How To Make Bone Broth in the Instant Pot
To make Instant Pot Bone Broth start with your bones. When using raw (beef) bones I like to either roast them in the oven first or brown them in the bottom of the Instant Pot on the sauté function.
The roasting/browning adds great flavor. If you are using any organ meats you can brown them first too.
Add the roasted/browned bones, organ meats, and/or any previously roasted bones (like chicken carcasses) to the Instant Pot. Use 2-4 pounds of bones. The more you add, the thicker and more gelatinous the broth will be.
For flavouring and additional nutritional value I like to add vegetables to my bone broth. Typically I use carrots, celery, onion, and a couple garlic cloves.
There is no need to peel any of the vegetables. The peels hold lots of nutrients. Just make sure they are well washed and clean, and cut them up into big chunks.
I also collect vegetable scraps (ends and peels) from my day to day cooking and freeze them for use in bone broth. If you have lots of scraps, you could probably get away without any added vegetables. I usually use a mixture of whole vegetables and scraps.
Herbs and Spices
For even more great flavour and nutrients I also add herbs and spices to my broth. The specifics can totally be adjusted to what you like and have on hand.
Here is what I usually have and add:
- rosemary and/or thyme sprigs
- small bunch of parsley/basil
- bay leaves
- black peppercorns
- star anise
Salt is also needed to make bone broth taste good. I use pink Himalayan sea salt.
You can add salt together with all the other ingredients, or leave it until serving when you can add salt to taste for each serving.
Apple Cider Vinegar
Adding apple cider vinegar before cooking is very important. It helps to draw out all the awesome minerals from the bones and infuses them into the broth.
Add all the above mentioned ingredients to the Instant Pot’s inner liner and fill it up with water. You want to cover most of the ingredients but also stay within 2 inches from the top (or 1 inch from the maximum fill line).
I can usually add about 10 cups of water.
Close the lid and turn the pressure valve to sealing position. Cook either on high pressure for 2 hours (120 minutes) or on low pressure for 4 hours (240 minutes).
The pot will take about half an hour to build pressure before the timer starts to count down. At the end of the pressure cooking cycle let the pressure release naturally (NPR). This takes about another half hour.
Remove the lid and get a large pot or bowl and strainer ready. You can also use cheesecloth to line the strainer for extra clear bone broth.
Ladle the pot’s contents into the strainer. The nutritious bone broth will collect in the bowl or pot underneath.
Once you have removed most of the large bone pieces, you can also lift out the inner liner and pour the remaining broth straight into the the strainer. With the bones still inside there is too much risk of hot broth splattering while pouring.
How to Store Bone Broth
Let the strained broth cool down a little bit, then fill it into mason jars or any other storage container. Store the bone broth in the fridge or freezer (be sure to use freezer-safe containers and fill them only ¾ of the way).
The fat in the broth will settle at the top and solidify. This actually creates a protective layer for the broth.
With this fat layer intact you can store bone broth in the fridge for up to 2 weeks. Without that layer it lasts only 3-4 days. So don’t remove the fat layer until you are ready to use the bone broth.
In the freezer the fat layer protects the broth from freezer burn. Bone broth lasts about 6 months in the freezer.
What to do with bone broth
You can simply sip bone broth as is (with salt added to taste) from a mug. Or use it to make bone broth based beverages.
Another way to use bone broth is cooking with it. Use it as the base for delicious soups by replacing the stock or water called for in a recipe with bone broth. Here are some of my best soup recipes you can use bone broth in:
Items I use for Making Bone Broth
I have this 6-quart Instant Pot Duo60 and love it. Check out all the Instant Pot Recipes I make in it.
My sturdy large KitchenAid strainer came with my stainless steel pot set. It is great for holding all the heavy bones and vegetables without bending and wobbling. This strainer looks just like the one I have.
Here are freezer safe mason jars you can use for storing bone broth in the freezer.
Similar Recipes You'll Love
VIDEO: Pressure Cooker Bone Broth
Instant Pot Bone Broth
- 2-4 pounds* bones chicken or turkey carcasses beef bones, chicken feet, wings
- 1 carrot cut into large chunks
- 1 celery stalk large pieces
- 1 small onion quartered
- 2 garlic cloves
- 2 cups vegetable scraps optional
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1 star anise pod
- 1 teaspoon peppercorns
- fresh herbs
- 1.5 tablespoons salt or to taste
- Add all ingredients to your Instant Pot and fill it up with water to about 2 inches from the rim.
- Close the lid and seal the venting valve. Cook on Manual high pressure for 120 minutes (or low pressure for 240 minutes). The pot will take about 30 minutes to pressurize before the timer starts counting down.
- At the end of the cooking cycle let the pressure release naturally (NPR). This takes about 30 minutes. Then strain all solids out and let the broth cool. Discard fat from top.
- Enjoy warm from a cup or turn into a healing soup.
Can you cook on stove or in a crock pot and if so how long?
Regina | Leelalicious
I actually have a slow cooker broth recipe here https://leelalicious.com/slow-cooker-chicken-broth/
And I think you can do the same on the stove, simmer on very low for 8-12 hours.
Good tips for using the Instant Pot, thanks. Here’s a tip for any method: Leave the brown skin on the onion. It doesn’t affect the flavor but adds to the rich golden color.
Absolutely delicious! Used 3 beef prime rib bones frozen from Christmas and a chicken carcass. Used 1/2 lemon in place of ACV. Can’t believe how easy it was to make and it gelled. Yay!!
Awesome! So great to hear about your bone broth success
I really enjoyed making this recipe without too many ingredients. Bone broth came out rich and extremely flavourful.
Thanks so much for your great feedback! Enjoy the bone broth
Do you drink the fat layer or skim it off when ready to use?
It depends. The fat is great for satisfying calories especially if you are having bone broth to replace a meal or are doing a liquid fast. But it can also be too much (even causing stomach upsetness) for those who are not used to high-fat meals
Would I be able to can this and seal it for shelve life?
I don't have any experience with canning (broth or anything else). But if you know how to can (safely) then I think bone broth is a good candidate for canning