Instant Pot Bone Broth Recipe
This rich and nourishing bone broth is made easily in an Instant Pot, extracting deep flavors and nutrients from bones and vegetables. Ideal for soups, stews, or sipping on its own, this homemade broth allows you to control the ingredients and seasoning to your liking.
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.
Tried this recipe?Let us know how it was!