Bone broth has been a kitchen staple for centuries, prized for its deep flavor and incredible health benefits. But traditional methods can take an entire day of slow simmering to extract all the nutrients and richness.
Enter the instant pot. This game-changing appliance lets you achieve the same velvety, collagen-rich broth in a fraction of the time. If you love comforting, wholesome instant pot recipes, this one is an absolute must-have.
Why Bone Broth Deserves a Spot in Your Kitchen
Bone broth isn’t just another trendy food—it’s a nutrient powerhouse. Loaded with collagen, amino acids, and minerals, it supports gut health, strengthens joints, and enhances skin elasticity. Plus, it’s an excellent way to extract every last bit of goodness from leftover bones, reducing kitchen waste while creating something truly delicious.
Homemade broth surpasses store-bought versions in both flavor and nutrition. Many packaged broths contain additives, excess sodium, or lack the depth of real, slow-simmered bones. By making your own in the instant pot, you control every ingredient, ensuring a clean, wholesome broth packed with flavor.
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Instant Pot Magic: Speed Meets Flavor
Traditional bone broth recipes require slow simmering for at least 12 to 24 hours. The instant pot cuts this down to just three hours, thanks to high-pressure cooking. This method extracts collagen and minerals efficiently, giving you a rich, nourishing broth in a fraction of the time.
Pressure cooking also enhances flavor. The sealed environment intensifies aromas and ensures a deep, well-rounded taste without the need for constant monitoring.
How to Use Bone Broth in Your Cooking
A good batch of homemade broth is incredibly versatile. Here are some ways to incorporate it into your favorite instant pot recipes:
- Soups & Stews: Use as a base for chicken soup, beef stew, or lentil soup for an extra layer of flavor.
- Rice & Grains: Cook rice, quinoa, or farro in broth instead of water for a richer taste.
- Sauces & Gravies: Thicken with a bit of flour or cornstarch for a deeply savory sauce.
- Sipping Broth: Enjoy a warm mug with a pinch of salt and your favorite herbs for a soothing drink.
- Braised Meats & Vegetables: Add depth to slow-cooked dishes by using broth instead of plain water.
Tips for the Best Bone Broth
Getting the most out of your broth requires a few key techniques:
- Choose quality bones: A mix of chicken feet, necks, wings, or beef bones with some meat attached provides the best flavor and gelatin content.
- Add vinegar: Apple cider vinegar helps draw minerals and collagen from the bones.
- Don’t skip aromatics: Onion, garlic, celery, and carrots add depth to the broth. Fresh herbs like thyme and rosemary elevate the flavor even more.
- Skim the fat: Once cooled, remove the hardened fat layer for a cleaner taste. Save it for cooking if you enjoy its rich flavor.
- Let it gel: A good broth turns gelatinous when chilled. That’s a sign you’ve extracted maximum collagen!
Storing & Freezing Bone Broth
A fresh batch can last up to a week in the fridge, but freezing makes it even more convenient. Pour broth into silicone ice cube trays or mason jars, leaving room for expansion.
Frozen broth keeps for up to three months, ready to be added to any instant pot recipe at a moment’s notice.
Elevate Your Cooking with Homemade Broth
Once you try making your own bone broth, store-bought versions won’t compare. The instant pot makes the process quick, easy, and incredibly rewarding.
Instant Pot Bone Broth Recipe
Equipment
- Instant Pot or pressure cooker
- Fine mesh strainer
- Large bowl or pot for straining
Ingredients
- 4 pounds assorted chicken or beef bones and/or scrap meat e.g., chicken feet, necks, hearts, wing tips, beef bones, veal or pork neck bones
- 8 cups water
- 2 ribs celery chopped in half
- 2 carrots peeled and halved
- 1 medium yellow onion skin-on, quartered
- 5 cloves garlic smashed
- 1 tablespoon apple cider vinegar
- 10 whole black peppercorns
- 1 teaspoon kosher salt
- 1 teaspoon poultry seasoning
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- Any other seasonings to taste
Instructions
- Prepare the Ingredients: Add the bones and meat scraps to the Instant Pot, followed by the water, vegetables, and seasonings. Stir well to combine.
- Pressure Cook the Broth: Secure the lid and set the valve to the sealing position. Select the Manual or Pressure Cook setting on High Pressure and cook for 120 minutes. Once finished, allow a 30-minute natural release, then carefully do a quick release for any remaining pressure. Let the broth cool for about 15 minutes.
- Strain and Store: Pour the broth through a fine-mesh strainer into a large bowl or pot, discarding the solids. Taste and adjust seasoning if needed. Store the broth in an airtight container or mason jar—refrigerate for up to a week or freeze for up to three months.
Notes
- Once refrigerated, the broth may develop a gelatin-like consistency due to the collagen extracted from the bones. Do not discard this—it adds great flavor and nutrition!
- If you prefer an easier straining method, place all ingredients in a steamer basket inside the Instant Pot, which can be lifted out once cooking is complete.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.