Easy Instant Pot Bone Broth
- PREP 30min
- COOK 3hrs 30min
- TOTAL 4hrs
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).
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
For 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.
Layer 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.
Secure 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.
When the cooking time is up, do not immediately open the lid, and let the pressure naturally release.
You 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.
Strain 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.
Skim 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
For 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.
Layer 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.
Secure 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.
Strain 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.
Skim 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.