Instant Pot bone broth is rich, flavorful, and nourishing. This simple pressure-cooker broth makes an excellent base for soups, sauces, pastas, and more. Collect leftover bones and use your Instant Pot to make a deep, savory batch with minimal effort.
Bone Broth in the Instant Pot
If you have an Instant Pot, you’ve likely used it for ribs, a whole chicken, or beans with a ham hock. Rather than discarding the bones, save them to make Instant Pot bone broth. It adds depth of flavor to many recipes, and a warm mug of broth is comforting when you’re under the weather.
Making bone broth in the Instant Pot is convenient: you don’t have to watch the pot. Set it, let it pressure cook for several hours, and come back to a rich, gelatinous stock.
Should the Bones Be Cooked First?
For the best flavor and color, use bones that have already been cooked or roasted. Roasting bones at 375°F for about 25 minutes concentrates their flavor and produces a darker, more robust broth. I keep a bag in the freezer and add leftover bones from meals until I have enough for a batch.
Pure bone broth requires only bones, water, and time to extract collagen, marrow, and nutrients. Some people slow-cook bones for 24 hours, while the Instant Pot reduces that to a matter of hours. This Instant Pot method typically cooks for 3–4 hours plus a natural pressure release, so you get excellent results without an all-day commitment.
I often customize my batches—no two are exactly the same. Store finished broth in mason jars in the refrigerator or freeze it in storage bags. (I don’t recommend pressure-canning broth unless your equipment and recipe specifically support it.)
Instant Pot Bone Broth
Sandy Clifton
15
3
1
4 15
6 – 12
Ingredients
- Bones* (any kind, previously cooked)
- Water** (enough to just cover bones)
- 2 teaspoons Kosher Salt
- 1 teaspoons Black Pepper
- 1 Large Yellow Onion, cut in quarters or eighths to fit in pot
- 5 cloves Garlic, smashed
- 2 Bay Leaves
Other Options
- 1-2 Tablespoons Apple Cider Vinegar***
- 2 Carrots, cut in large pieces
- 1 Rib Celery, cut in large pieces
- Herbs, whatever you like
- 2 inch Knob Fresh Ginger, chopped
Instructions
-
Put all ingredients into the inner liner of your Instant Pot.
-
Add just enough water to cover the bones.
-
Close the lid and set the steam release knob to Sealing.
-
Select Manual (or Pressure Cook) and set the time to 180 minutes (3 hours). If your Instant Pot only goes to 120 minutes, use that time and allow additional natural release time.
-
When the cook cycle ends, let the pot naturally release pressure for at least 1 hour. You can let it NPR longer for extra extraction or carefully perform a manual release after the hour.
-
Allow the broth to cool slightly, then remove the bones with a slotted spoon or spider if you prefer.
-
Strain the broth into mason jars or other sealable containers. Some sediment is normal; for a clearer broth, strain again through a fine mesh strainer, cheesecloth, or coffee filter.
Notes
*Fill the pot at least halfway with bones for a concentrated broth.
**Be careful not to exceed your Instant Pot manufacturer’s maximum fill line. I keep the liquid below the max line for safety.
***Apple cider vinegar is optional; some cooks use it to help extract minerals from the bones.
This recipe was made in an 8-quart Instant Pot; a 6-quart model will also work.
Calories are approximate and depend on the type and quantity of bones and other ingredients used.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Mention @simply_happy_foodie