This Instant Pot Bone Broth Recipe is delicious, packed full of natural collagen and nutrients, and is so easy to make. Made with both chicken and beef bones, learn how to make this easy homemade Instant Pot Bone Broth and enjoy all the amazing health benefits of traditional bone broth in a fraction of the time.
The BEST Instant Pot Bone Broth Recipe
Instant Pot bone broth! You guys, finally. Finally! It’s here. After so many comments and requests (thank you for those, by the way, I always love to hear from you) wondering how to make this stove-top bone broth recipe in the Instant Pot, it’s here!
Just like my stovetop version, this Instant Pot bone broth recipe is wiggly giggly gelatin gold cooked and ready to enjoy in less than 4 hours!
Some things you should know before diving headfirst into making this recipe:
- First, and most importantly, read this post. Or, at the very least, the key points. I’ve spent many hours testing and researching bone broth so that I may share all that I learn with all of you.
- You’ll need an Instant Pot (or pressure cooker). After all, we are pressure cooking bone broth, right? Anyway, I made this recipe in my 6-quart Instant Pot, but use your 8-quart pot if you have one. Better yet, have two Instant Pots? Double the recipe (bone broth freezes extremely well).
- Blanching and browning the bones is completely optional…though highly recommended. Read more about why I always blanch and brown my bones below.
What are the Benefits of Bone Broth?
Bone broth is a savory, nutrient-rich liquid made by simmering animal bones (cow, chicken, pork bones, and sometimes fish bones) and connective tissue in water over a long period of time. Drinking bone broth is believed to be beneficial to our joints, digestive system, and skin as it contains many important minerals and nutrients.
5 benefits of drinking bone broth
- Bone broth is highly nutritious. As a total package, bone broth is rich with vitamins and nutrients such as calcium, magnesium, and phosphorous. The total amount will vary depending on the type of animal source and bones you use, but in general, you’ll find loads of calcium, magnesium, potassium, and phosphorus, Vitamin A, K2, and minerals like zinc, iron, boron, manganese, and selenium in any given batch of quality bone broth recipe.
- It may protect the joints. Tissues and bones contain collagen. When cooked, collagen turns into gelatin. This gelatin – liquid gold (when heated), jelly gold (when chilled) – is filled with amino acids, the building blocks of proteins. According to Medical News Today, gelatin is believed to do more than just support your joints, it’s also thought to improve gut health and digestion (Gelatin binds to the water in your digestive tract, helping food move through your gut easier), improve sleep, improve mood, help skin health, heart health, bone health, and may even help you feel full, longer.
- It may aid in digestion. Especially for people with inflammatory bowel disease or leaky gut syndrome according to this article which explains that specific amino acids may decrease the duration of active disease and contribute to the maintenance of IBD remission.
- May lead to a better nights sleep. According to Neuropsychopharmacology, Glycine, a non-essential amino acid found in bone broth, like this Instant Pot bone broth recipe, may improve sleep quality. Of course, more research is needed.
- Claims that it may help you lose weight. Since bone broth is a rich source of protein some like to claim that it will help you feel fuller, longer, and therefore help you lose weight. I know that for me personally a cup of bone broth would never fill me up so I’m highly suspicious about this one.
How to Make Instant Pot Bone Broth
For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.
Step 1. Blanch the bones (optional). You guys, this step is completely optional. If you like a nice, clear broth, however, it comes highly recommended. Add your bones to a large stockpot and cover with cold water. Bring to a boil over high heat and simmer for 10-15 minutes before draining and rinsing with water.
Step 2. Sauté vegetables (optional). As the bones are blanching, set your Instant Pot to Sauté Mode on HIGH heat. Once your pot is hot, add 1 tablespoon of olive oil and add the veggies. Brown approximately 3-4 minutes on each side. Remove and set aside.
Step 3. Sauté blanched bones (optional). Set your Instant Pot to Sauté Mode on HIGH heat. Once hot, add an additional tablespoon of olive oil and transfer beef bones in a single layer (you may need to do this in 2 batches) to the Instant Pot. Cook each side for 3-4 minutes or until brown.
- Note– you may also brown your bones and veggies on a baking sheet or roasting pan in a preheated oven set at 425 degrees f.
Step 4. Turn off sauté mode.
Step 5. Add all ingredients to Instant Pot. Transfer all bones and vegetables back to the Instant Pot. Add the cinnamon sticks, star anise, bay leaves, black peppercorns, salt, and apple cider vinegar. Fill your Instant Pot with water so that it reaches approximately 1-inch below the MAX fill line.
Step 6. Pressure cook bone broth. Lock the lid onto your Instant Pot and set the steam release knob to the “sealing” position. Select “manual” HIGH PRESSURE for 3 hours (180 minutes). It takes approximately 20 minutes for the Instant Pot to come to full pressure at which point the timer will start to countdown.
Step 7. Natural release. Once the three hours is complete, allow the pressure to release naturally (this will take approximately 20-30 minutes).
Step 8. Strain. Carefully strain your cooked broth through a cheesecloth or fine mesh strainer and add a couple of handfuls of ice to your beef broth to expedite cooling, if needed.
Step 9. Skim the fat from your broth (optional). Transfer broth to the refrigerator and allow the broth to cool fully. The result will be a hard, thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jello). If desired use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.
Step 10. Store your bone broth. Bone broth stores well in the refrigerator for approximately 5 days. If you make a large batch, I recommend freezing smaller batches in the freezer for up to 6 months (it reheats perfectly!).
Frequently Asked Questions
Here are some of the most frequently asked questions I get regarding this bone broth recipe as well as my stove-top bone broth recipe.
Do I have to blanch the bones?
No. But if you have a little extra time, it’s highly recommended. Why should you blanch your bones? Blanching removes impurities from the bones. While these impurities won’t hurt you, they’re not pleasant and, even after straining, will leave your broth looking murky. If you don’t blanch your bones, be sure to strain your cooked broth through a fine-mesh cheesecloth. Will blanching remove a significant amount of gelatin and nutrients? No. I promise you’ll have plenty leftover.
Do I have to roast the bones?
No. However, roasting (or browning your bones in your Instant Pot) will brown and caramelize them. This creates extra, yummy flavor. Don’t waste all the leftover stuck-on brown bits, either. Deglaze with a little water and make sure all those flavor bits find their way into your pot.
Where can I buy bone broth?
Many of you have expressed that you love bone broth, but don’t always have the time to make your own. My favorite store-bought bone broth when I can’t make my own is Kettle and Fire Bone Broth. Available in classic Beef and Chicken Bone Broth, they also have fun bone broth flavors like Lemongrass Ginger Pho, Chipotle Beef, and Turmeric Ginger. What do I love Kettle and Fire so much?
Made in the USA from 100% grass-fed cattle and bones from organic, free-range chickens.
Sustainable and shelf-stable packaging.
Never, ever frozen.
Simmered 20+ hours in steam-injected kettles.
Is Instant Pot beef bone broth Whole 30?
Yes! This easy Instant Pot bone broth recipe is 100% Whole 30 approved.
Is Instant Pot beef bone broth Gluten-Free?
Yes!
How is Bone Broth Different From Regular Broth or Stock?
Technically there isn’t any clear hard line separating the three, but there are a few differences.
Bone broth: Beautiful, golden, super-flavorful broth made by simmering bones (specifically those high in collagen) for a long period of time (often 12-hours on the stovetop) or pressure cooker for at least 3-4 hours. Once cooled, bone broth will usually firm-up into a jello-like consistency due to its high gelatin content.
Regular broth: Unlike bone broth, regular broth is usually lighter in color and flavor. Made from simmering meat (sometimes on the bone, but not always) and aromatics in water for up to one or two hours.
Regular Stock: Stock lies somewhere between bone broth and regular broth. Made with more bones than regular broth (but typically not the high collagen type) and is usually simmered for a slightly longer period of time. Given the longer cook time, this regular stock typically contains higher traces of gelatin.
Best Bones for Bone Broth
- The best beef bones to use are knuckles, joints, feet, and marrow bones.
- For added flavor incorporate meaty bones like oxtail, shank, and short ribs.
- Chicken feet contain loads of gelatin and are less expensive than other gelatin-rich bones.
- The bones of younger animals contain a lot of cartilage, as it is this cartilage that will eventually turn to bone as the animal ages. For this reason, veal bones are particularly prized for making stock.
- If you can’t get your hands on any marrow bones, 1-2 whole roasted chicken carcasses will also work. Keep in mind, however, that your broth will contain less collagen.
What bones did I use in this recipe? For this Instant Pot Bone Broth recipe, I added a mix of collagen-rich beef bones as well as chicken feet. If you’re unsure at all, ask your local butcher for the best broth bones and then request that he or she cut them in half.
How to use Bone Broth
This homemade bone broth recipe can be enjoyed in so many different, wonderful ways.
- Enjoy it straight from a mug.
- Use bone broth in place of water when cooking lentils, rice dishes or risotto.
- Use it in your favorite chicken and beef stews such as this Instant Pot beef stew, goulash, and chicken cacciatore recipe.
- Add it to soups like this ginger garlic noodle soup, pho, or homemade vegetable soup.
How to Store and Freeze Bone Broth
Before storing your bone broth in the refrigerator or freezer you want to bring it down to room temperature. You want to do this as quickly as possible to prevent any chance of contamination as bone broth is the perfect breeding ground for nasty bacteria.
The easiest way to do this is by adding a couple of handfuls of ice to your pot, covering, and then waiting for the broth to cool. Ice helps expedite this process.
You may also create a large ice water bath for your pot by filling your sink (or bathtub) with ice water by 2-3 inches. Place your pot directly in the ice water and allow it to cool.
Once cooled, transfer your broth to mason jars with lids or airtight reusable storage containers. Refrigerate your broth for up to one week.
If you plan to freeze your broth, transfer desired amounts to large ziplock bags with most of the air removed and seal completely. Lay flat and allow at least 4-6 hours to freeze completely. Or, use ice cube trays to freeze smaller portions (like these silicone ice cube trays with lids). Enjoy within 3-4 months.
More Instant Pot Recipes,
Easy Butternut Squash Risotto Recipe (Instant Pot)
Vegetarian Cauliflower Tikka Masala Recipe (Instant Pot)
Instant Pot Mac and Cheese Recipe
Chicken Enchilada Soup Recipe (Instant Pot)
If you try making this Easy Pressure Cooker Bone Broth Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Instant Pot Bone Broth
Equipment
Ingredients
- 3 pounds beef bones - preferably a mix of marrow bones (femur bones) and bones with meat on them (oxtail, short ribs, and knuckle bones cut in half)
- 2 pounds chicken feet
- 3 tablespoon olive oil - divided
- 2 carrots - scrubbed and cut in half
- 2 stalks celery - chopped
- 1 large yellow onion - quartered with skin and root end in tact
- 1 head garlic - halved crosswise
- 2 whole cinnamon sticks
- 3 whole star anise
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon kosher salt - plus more to taste
- 1 tablespoon apple cider vinegar
- 10 cups cold water - or enough water to come 1-inch below MAX fill line
Instructions
- Blanch the bones (optional). Add your bones to a large stockpot and cover with cold water. Bring to a boil over high heat and simmer for 10-15 minutes before draining and rinsing with water.
- Sauté vegetables (optional). As the bones are blanching, set your Instant Pot to Sauté Mode on HIGH heat. Once your pot is hot, add 1 tablespoon of olive oil and add the vegetables. Brown the vegetables, approximately 3-4 minutes on each side. Remove and set aside.
- Sauté blanched bones (optional). Set your Instant Pot to Sauté Mode on HIGH heat. Once hot, add an additional tablespoon of olive oil and transfer beef bones in a single layer (you may need to do this in 2 batches) to the Instant Pot. Cook each side for 3-4 minutes or until brown.
- Turn off sauté mode.
- Add all ingredients to Instant Pot. Transfer all bones and vegetables back to the Instant Pot. Add the cinnamon sticks, star anise, bay leaf, black peppercorns, salt, and apple cider vinegar. Fill your Instant Pot with water so that it reaches approximately 1-inch below the MAX fill line.
- Pressure cook bone broth. Lock the lid onto your Instant Pot and set the steam release knob to "sealing" position. Select "manual" HIGH PRESSURE for 3 hours (180 minutes). It takes approximately 20 minutes for the Instant Pot to come to full pressure at which point the timer will start to countdown.
- Natural release. Once the three hours is complete, allow the pressure to release naturally (this will take approximately 20-30 minutes).
- Strain. Carefully strain your cooked broth through a cheesecloth or fine mesh strainer and add a couple of handfuls of ice to your beef broth to expedite cooling, if needed.
- Skim the fat from your broth (optional). Transfer broth to the refrigerator and allow the broth to cool fully. The result will be a hard, thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jello). If desired use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.
- Store your bone broth. Bone broth stores well in the refrigerator for approximately 5 days. If you make a large batch, I recommend freezing smaller batches in the freezer for up to 6 months (it reheats perfectly!).
Jessica's Notes
- If you prefer to brown your bones and vegetables in the oven: preheat the oven to 450 degrees F. Transfer the bones and vegetables (carrots, onions, garlic, celery) to a large baking sheet or roasting pans. Don't pile them all on top of each other- use two roasting pans if necessary. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.
- Prefer to skip chicken feet? Simply replace with additional beef bones.
- This recipe is Paleo, Keto, and Gluten-Free.
- Originally published November 9, 2019
Where can I buy bone broth? Many of you have expressed that you love bone broth, but don’t always have the time to make your own. My favorite store-bought bone broth is Kettle and Fire Bone Broth. Available in classic Beef and Chicken Bone Broth, they also have fun bone broth flavors like Lemongrass Ginger Pho, Chipotle Beef, and Turmeric Ginger. What do I love about Kettle and Fire so much?
- Made in the USA from 100% grass-fed cattle and bones from organic, free-range chickens.
- Sustainable and shelf-stable packaging.
- Never, ever frozen.
- Simmered 20+ hours in steam-injected kettles
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Great recipe! I roast bones 20 minutes 450. Much more flavourful.
Keep the white layer of fat or lard in the freezer and break off pieces as need for sautéing ! Super healthy too.
Thanks for the great feedback, Virginia 🙂
I have a left over turkey carcass. I assume I can do the same process. I am wondering how much meat I have to remove before I make the broth.
Yes, you can definitely use your leftover turkey carcass to make bone broth in your Instant Pot! The process is essentially the same as making broth with other types of bones. As for the amount of meat to remove, it’s not necessary to strip the carcass completely clean. Any remaining bits of meat on the bones will contribute flavor to the broth. It’s generally fine to leave some meat attached, especially in those harder-to-reach areas. Just make sure to remove any large chunks of meat that can be used elsewhere, as prolonged cooking can make them overly soft and affect their texture. This approach allows you to maximize flavor while making efficient use of the turkey leftovers. Enjoy your broth making!
I’m following your stages but am then using my slow cooker on low.
How long should this be cooking?
For making bone broth in a slow cooker after following the initial steps (likely involving preparation and perhaps sautéing some ingredients), the cooking time can vary depending on the type of bones used and your desired broth intensity. Typically, bone broth cooked in a slow cooker should simmer for 24 hours.
Cooking on a low setting for a long duration allows the bones to release their collagen, minerals, and other beneficial compounds, which results in a rich and nutritious broth. Make sure to occasionally check the water level and add more if it gets too low, though slow cookers generally do a good job of maintaining moisture levels.
If I wanted to eat the oxtail, would I have to stop the cooking process midway, remove the meat, and then cook for another 1.5 to 2 hours?
Yes, that should work well 🙂
In the process of making this. Can I water bath can the broth after making? I don’t have a ton of freezer space.
If you want to preserve your bone broth but are short on freezer space, it’s best to pressure can the broth rather than water bath canning. Bone broth is a low-acid food, which means it requires the high temperature of a pressure canner to be safely preserved and avoid the risk of botulism.
Water bath canning is not safe for bone broth, as it doesn’t reach the necessary temperatures to kill harmful bacteria. If you have access to a pressure canner, you can follow proper pressure canning guidelines to safely store your broth at room temperature.
i love bone broth and i am going to make your recipe i want to make it with lamb shanks will that be as good i can still go with the chicken feet
That sounds like a delicious variation! Using lamb shanks in your bone broth will definitely work and can add a rich, deep flavor to the broth. Lamb bones are rich in collagen, much like chicken feet, which helps create a gelatinous and nutritious broth when cooked under pressure in an Instant Pot. Combining lamb shanks with chicken feet could provide a complex, multi-layered taste due to the different types of collagen and fat each brings to the broth.
Hey there,
Thanks for the recipe. I’ll be making bone broth next week. I have a pressure cooker. would I use 10 pounds of pressure for the 180 minutes? It holds 24 quarts.
I would triple the recipe to 9 lbs using hte 3x button in the recipe card 🙂
Would it hurt anything if I leave it in instant pot longer during its natural release? It stays on keep warm after it’s completed.
Just picked up beef marrow bones from a local farmer but not sure I’ll have time to process right away when it’s done with it’s natural release.
Leaving your bone broth in the Instant Pot on the ‘Keep Warm’ setting after the natural release has completed shouldn’t harm the broth. In fact, it can actually help intensify the flavors as the broth continues to simmer gently. Just make sure not to leave it warming for too long (like more than a day), as the flavors might start to degrade or the broth could reduce too much if left unchecked.
Can you please comment on the difference in the calories and fat of this recipe (440 cal/38 grams fat) and your stove top version (45 cal/0 grams fat)? Is all that extra fat and calories just from the chicken feet, which is the only difference I saw in ingredients? If so, will we still have a tasty broth if we omit the chicken feet? And, finally, is the nutritional information for a single cup of broth? Thank you!
While some of it could be from the chicken feet, the Nutritional Information in general does not take into account that the bones and the feet are removed from either recipe – please see my FAQ page for more info on how nutrition is calculated.
Excited to try this! If I want to eat the marrow before making broth should I still blanch first and then roast? After roasting scoop the marrow and then make the broth as written?
That’s a great plan if you’d like to enjoy the marrow before using the bones for broth! Here’s how you can go about it:
1. Begin by blanching the bones if you want to ensure they’re clean and free from impurities. To blanch, simply cover the bones with cold water, bring to a boil, and simmer for a few minutes. Then, drain and rinse the bones under cold water. This step helps to remove any bits that might cloud your broth later.
2. After blanching, roast the bones in the oven. Roasting enhances the flavor of the bones and, consequently, the broth. Place the blanched bones in a single layer on a baking sheet and roast at about 450°F (230°C) until they are golden brown, typically around 20-30 minutes.
3. Once the bones are nicely roasted, you can remove them from the oven and let them cool slightly. When they’re cool enough to handle but still warm, you can easily scoop out the marrow. Enjoy the marrow on toast, in a salad, or however you prefer.
4. After you’ve enjoyed the marrow, proceed with the bone broth recipe.
This method allows you to enjoy the rich taste of bone marrow and still make a delicious and nutritious broth with the remaining bones.
Thank you for your guidance. I’m a cooking novice; this was my first time blanching. I blanched the bones then used my air fryer to roast them. The bone marrow was delicious on Trader Joe’s brioche toast and the bone broth was out of this world! I usually do chicken bone broth but the beef bone broth was well worth the extra effort. Thank you!!
I am happy to hear that you enjoyed this recipe, thanks for the feedback and notes 🙂
What happens if i quick release instead of waiting 30 minutes for natural release?
Natural release allows the broth to continue simmering and flavors to meld together, enriching the taste. Quick release may cause a reduction in this flavor complexity.
Bone broth benefits from prolonged pressure and heat to extract nutrients from the bones. The natural release continues this process, so cutting it short might not fully develop the beneficial nutrients.
Using quick release can cause the liquid to foam or splatter due to the rapid pressure drop, which might lead to broth spilling through the steam valve.
To avoid these issues, it’s best to let the pressure come down naturally. If you’re short on time, you can let it naturally release for about 15 minutes and then carefully switch to quick release, which can help balance the process.
If I were to be using an insta pot mini that is 3 quarts would that alter cook time to be less? I only ask because I want to make two batches so I have the full amount of broth but 6 hours of pressure cooking sounds like a daunting task especially with the pressure release time. 😅
Using an Instant Pot Mini, which is a 3-quart model, for making bone broth won’t necessarily reduce the cooking time compared to larger models. The cooking time for bone broth primarily depends on how well you want to extract nutrients and flavors from the bones, not the size of the pot. So, whether you’re using a mini or a larger Instant Pot, the cooking time remains about the same.
Since you’re planning to make two batches to achieve more broth, you’ll need to run the process twice. While it might seem time-consuming, using an Instant Pot is actually significantly faster than traditional methods on the stovetop!