Easy Instant Pot Bone Broth
Learn how to make rich, nourishing bone broth at home using a pressure cooker (like the Instant Pot) or a slow cooker. Bone broth is a more intense, velvety broth that you can use in recipes calling for stock or enjoy as a delicious and comforting soup by itself. We love bone broth, but store-bought is pretty pricy, so we make our own. Thanks to our Instant Pot and slow cooker, homemade bone broth is super simple. Both a pressure cooker and a slow cooker do an excellent job, so I’m sharing both methods below. The one you choose depends on what works best for your schedule. A pressure cooker takes about 4 hours, while a slow cooker takes 24 to 48 hours. Key Ingredients Bones: I usually use chicken bones and make chicken bone broth, but you can use our recipe below for beef, pork, or a mix of bones. I often use leftover bones from roasting a chicken. Still, the best bones for bone broth have a high collagen and marrow content, providing rich flavor, gelatinous texture, and more nutritional benefits. For poultry, I like chicken wings, backs and necks, and chicken feet (don’t be put off, they have lots of collagen). For beef, use knuckles, marrow bones, and neck bones. And for pork, use neck bones and feet. Apple Cider Vinegar: I always add a bit of vinegar to my bone broth, but it is optional. Some say it helps to break down the bones and connective tissue, which sounds great, but honestly, I cannot confirm. What I do know is that acid almost always makes dishes taste better, and I always have a bottle of ACV in the pantry, so I use it for my bone broth. Other vinegars, like white or red wine vinegar, work well, too. Aromatics: Onion, carrots, celery, garlic, bay leaves, peppercorns, and salt help to make this really tasty. For a cleaner, more chicken-forward broth, remove the carrot. For a gingery broth, add a few coins of fresh ginger. For a herby broth, add parsley, dill, or thyme. Bones: I usually use chicken bones and make chicken bone broth, but you can use our recipe below for beef, pork, or a mix of bones. I often use leftover bones from roasting a chicken. Still, the best bones for bone broth have a high collagen and marrow content, providing rich flavor, gelatinous texture, and more nutritional benefits. For poultry, I like chicken wings, backs and necks, and chicken feet (don’t be put off, they have lots of collagen). For beef, use knuckles, marrow bones, and neck bones. And for pork, use neck bones and feet. Apple Cider Vinegar: I always add a bit of vinegar to my bone broth, but it is optional. Some say it helps to break down the bones and connective tissue, which sounds great, but honestly, I cannot confirm. What I do know is that acid almost always makes dishes taste better, and I always have a bottle of ACV in the pantry, so I use it for my bone broth. Other vinegars, like white or red wine vinegar, work well, too. Aromatics: Onion, carrots, celery, garlic, bay leaves, peppercorns, and salt help to make this really tasty. For a cleaner, more chicken-forward broth, remove the carrot. For a gingery broth, add a few coins of fresh ginger. For a herby broth, add parsley, dill, or thyme. How to Make Bone Broth I prefer using a pressure cooker (like an Instant Pot) or a slow cooker to make bone broth. While you can make it on the stove, the extended cooking time (24+ hours) makes me uneasy about leaving a pot on an open flame for that long. Roast your bones first for the most intensely flavored broth. I spread them in a single layer on a baking sheet and roast them in a hot oven until they turn brown, usually about 30 minutes. Once roasted, transfer the bones to your pressure cooker or slow cooker. Add your desired vinegar and aromatics, then cover everything with cold water. Ensure the water level covers all the ingredients but doesn’t exceed the maximum fill line of your cooker. Securely fasten the lid and cook according to your appliance: Pressure cooker (Instant Pot): Cook on high pressure for 3 to 4 hours. Slow cooker: Cook on LOW for 24 to 48 hours. Pressure cooker (Instant Pot): Cook on high pressure for 3 to 4 hours. Slow cooker: Cook on LOW for 24 to 48 hours. For more recipes, see our traditional chicken stock recipe or this super simple chicken broth. Ways to Enjoy Homemade Bone Broth My number one way to enjoy bone broth is to sip it like tea. Heat a cup of bone broth and season with salt, pepper, or other spices you love. I love grating fresh ginger into my cup for a gingery kick. Then, I sip it as a comforting drink. You can also use bone broth as your base for soups, stews, gravies, risotto, and rice. Some of my favorite recipes that make the rich, satisfying flavor of bone broth sing are: Ultra-Satisfying Chicken Noodle Soup Lemon Chicken Vegetable Soup Our Favorite Potato and Leek Soup Quick and Easy Gravy Creamy Mushroom Risotto Perfect Mexican Rice Cilantro Lime Rice Ultra-Satisfying Chicken Noodle Soup Lemon Chicken Vegetable Soup Our Favorite Potato and Leek Soup Quick and Easy Gravy Creamy Mushroom Risotto Perfect Mexican Rice Cilantro Lime Rice Easy Instant Pot Bone Broth PREP 30 mins COOK 3 hr 30 mins TOTAL 4 hr PREP 30 mins COOK 3 hr 30 mins TOTAL 4 hr Bone broth is like a supercharged stock that’s been simmered for so long the bones become fragile and release all their goodness. This extra cooking extracts more collagen and nutrients, which many believe can benefit joints, gut health, and the immune system. While we’re not health experts, we can vouch for bone broth’s deliciously rich and satisfying flavor. It’s delicious on its own as a warm drink or light soup. I love adding fresh pepper, minced ginger, and herbs for an extra kick. Think of it as a savory tea with potential health perks. You can also use it in your favorite recipes that call for broth or stock (think soups, stews, and gravies). We usually use chicken bones, but adding some pork or beef bones is never a bad idea. Keep in mind that beef, pork, or other meat bones will increase the cooking time a bit (tips are in the recipe). Makes 10 to 12 cups You Will Need 3 to 4 pounds bones, can be chicken, beef, pork, or a mix, see tips 2 tablespoons apple cider vinegar or red wine vinegar 1 onion, chopped 2 medium carrots, chopped 2 celery ribs, chopped 3 medium cloves garlic, crushed 2 bay leaves 1 teaspoon whole peppercorns 2 teaspoons sea salt or more to taste Optional: small bunch of fresh parsley or dill, 3 to 6 sprigs fresh thyme, 4 quarter-sized slices of unpeeled fresh ginger Directions Pressure Cooker Bone Broth 1For a richer broth, roast the bones. Preheat the oven to 425°F (218°C). Spread the bones in one layer on a rimmed baking sheet and roast them until browned, about 30 minutes. 2Layer the bones with the rest of the ingredients in the bottom of the pressure cooker (Instant Pot). Cover with 12 to 14 cups of water. You want the water to cover the ingredients but not pass the fill line. 3Secure the lid, and cook on HIGH PRESSURE for 3 hours for chicken bones. If you have added beef, pork, or other bones, cook for 4 hours. 4When the cooking time is up, do not immediately open the lid, and let the pressure naturally release. 5You know the bone broth is ready when the tendons and connective tissues have dissolved, and the bones are falling apart and fragile. If this has not happened, place the lid back on and cook on high for another 20 minutes to an hour. 6Strain the broth through a fine-mesh strainer and season with additional salt to taste. Let cool until not hot. Transfer to containers and refrigerate until thoroughly chilled, about 6 hours or overnight. 7Skim off and remove any fat on the surface. Refrigerate for up to 5 days or freeze for 3 months (or more). Pressure Cooker Bone Broth 1For a richer broth, roast the bones. Preheat the oven to 425°F (218°C). Spread the bones in one layer on a rimmed baking sheet and roast them until browned, about 30 minutes. 2Layer the bones with the rest of the ingredients in the bottom of the pressure cooker (Instant Pot). Cover with 12 to 14 cups of water. You want the water to cover the ingredients but not pass the fill line. 3Secure the lid, and cook on HIGH PRESSURE for 3 hours for chicken bones. If you have added beef, pork, or other bones, cook for 4 hours. 4When the cooking time is up, do not immediately open the lid, and let the pressure naturally release. 5You know the bone broth is ready when the tendons and connective tissues have dissolved, and the bones are falling apart and fragile. If this has not happened, place the lid back on and cook on high for another 20 minutes to an hour. 6Strain the broth through a fine-mesh strainer and season with additional salt to taste. Let cool until not hot. Transfer to containers and refrigerate until thoroughly chilled, about 6 hours or overnight. 7Skim off and remove any fat on the surface. Refrigerate for up to 5 days or freeze for 3 months (or more). Slow Cooker Bone Broth 1For a richer broth, roast the bones. Preheat the oven to 425°F (218°C). Spread the bones in one layer on a rimmed baking sheet and roast them until browned, about 30 minutes. 2Layer the roasted bones with the rest of the ingredients in the bottom of the slow cooker. Cover with 12 to 14 cups of water. You want the water to cover the ingredients but not pass the fill line. 3Secure the lid, then cook on LOW for 24 to 48 hours. You will know it’s done when the tendons and connective tissues have dissolved and the bones are falling apart and fragile. If this has not happened, place the lid back on and cook for another few hours. Chicken bones should be done in closer to 24 hours, while beef and pork bones take longer. 4Strain the broth through a fine-mesh strainer and season with additional salt to taste. Let cool until not hot. Transfer to containers and refrigerate until thoroughly chilled, about 6 hours or overnight. 5Skim off and remove any fat on the surface. Refrigerate for up to 5 days or freeze for 3 months (or more). Slow Cooker Bone Broth 1For a richer broth, roast the bones. Preheat the oven to 425°F (218°C). Spread the bones in one layer on a rimmed baking sheet and roast them until browned, about 30 minutes. 2Layer the roasted bones with the rest of the ingredients in the bottom of the slow cooker. Cover with 12 to 14 cups of water. You want the water to cover the ingredients but not pass the fill line. 3Secure the lid, then cook on LOW for 24 to 48 hours. You will know it’s done when the tendons and connective tissues have dissolved and the bones are falling apart and fragile. If this has not happened, place the lid back on and cook for another few hours. Chicken bones should be done in closer to 24 hours, while beef and pork bones take longer. 4Strain the broth through a fine-mesh strainer and season with additional salt to taste. Let cool until not hot. Transfer to containers and refrigerate until thoroughly chilled, about 6 hours or overnight. 5Skim off and remove any fat on the surface. Refrigerate for up to 5 days or freeze for 3 months (or more). Adam and Joanne's Tips Bones: Use any mix of bones to make bone broth. I love using leftover bones from roasting chicken. That said, the best bones for bone broth have a high collagen and marrow content, providing rich flavor, gelatinous texture, and more nutritional benefits. For poultry, I like chicken wings, backs and necks, and chicken feet (don’t be put off, they have lots of collagen). For beef, use knuckles, marrow bones, and neck bones. And for pork, use neck bones and feet. Storing: Homemade bone broth can be refrigerated for up to 5 days or frozen for up to 3 months. To reheat, pour out as much broth as you’d like and gently heat it on the stove or in the microwave. The recipe was inspired and adapted from Melissa Clark’s bone broth recipe. The nutrition facts provided below are estimates. This recipe is difficult to calculate, so please use the data as a guide. Bones: Use any mix of bones to make bone broth. I love using leftover bones from roasting chicken. That said, the best bones for bone broth have a high collagen and marrow content, providing rich flavor, gelatinous texture, and more nutritional benefits. For poultry, I like chicken wings, backs and necks, and chicken feet (don’t be put off, they have lots of collagen). For beef, use knuckles, marrow bones, and neck bones. And for pork, use neck bones and feet. Storing: Homemade bone broth can be refrigerated for up to 5 days or frozen for up to 3 months. To reheat, pour out as much broth as you’d like and gently heat it on the stove or in the microwave. The recipe was inspired and adapted from Melissa Clark’s bone broth recipe. The nutrition facts provided below are estimates. This recipe is difficult to calculate, so please use the data as a guide. Nutrition Per Serving Serving Size 1 cup / Calories 12 / Protein 1 g / Carbohydrate 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 0 g / Saturated Fat 0 g / Cholesterol 0 mg / Sodium 343 mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us