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.)
Hi, if I double the recipe, do I need to use two pressure cookers? Or can I double the bones in one?
I’m not adding veggies, just bones, water, and acv
It might be a tight fit if you don’t add the veggies, but you will most likely need 2 🙂
Hi! What options are there to do with the left over cooked bones? If any?
Composting: If you have a compost system, you can add the leftover bones to it. While bones break down slower than other organic materials, they will eventually decompose and contribute to nutrient-rich compost. However, ensure that your compost environment can handle bones, which require a hotter and sometimes different composting setup to break down effectively.
Thanks. Going to try this recipe this week. One question, if I may. Can you use left over bones from say, Pork Chops or Chicken Carcass that have already been cooked, and left over after eating the meat?
Yes, you can use leftover bones from cooked pork chops or a chicken carcass that remain after the meat has been eaten for making bone broth. These remnants are perfect for extracting rich flavors and nutrients, making your broth both delicious and nourishing.
Wow! Thanks for such a fast response
Do the bones need to be thawed prior to blanching/cooking? I bought some and threw in the freezer since I wasn’t sure when I would be able to make the broth.
No, the bones do not need to be thawed before blanching. You can simply go right to the blanching step, as it thaws the bones while removing the impurities 🙂
What is the benefit of blanching the bones and sautéing the vegetables and bones?
Blanching the bones before making bone broth helps to remove impurities and results in a clearer broth with a cleaner taste. Roasting the bones and vegetables enhances the flavor of the broth, adding depth and richness due to the caramelization of the natural sugars in the bones and vegetables. These preparatory steps contribute to a more aesthetically pleasing and gastronomically satisfying bone broth.
I could not ask for a better recipe or a more clear, concise explanation of how to make and use it. This broth is in my everyday meal plan now, one way or another, as the health and therapeutic benefits to my joints, muscles, sleep and digestion have been phenomenal. At 67 you really notice any health-related improvements! Lol.
Thanks for the wonderful feedback, Ben 🙂
My cat absolutely LOVES this stuff. She will accept NOTHING else. No amount of wet or dry cat food for her. I guess we are going to fight over it.
Do not include onions or garlic in your broth if you are giving it to your cat. They are toxic to cats’ kidneys. It might take many exposures before the cat shows signs if progressive damage. Ask your vet for advice.
I am so grateful for you publishing this! The insta-pot makes it all so much more doable for me! Your Kettle & Fire recommendation took me to their “Turmeric-Ginger” flavor – Can you advise on the best way to use those roots in making my own broth?
The amount of turmeric and ginger you should add to your Instant Pot bone broth largely depends on your personal taste preferences and the volume of broth you are making. However, here’s a general guideline to start with:
– Turmeric: Start with 1/2 to 1 teaspoon of ground turmeric for a standard Instant Pot size (6 quarts) full of bone broth. Turmeric has a strong flavor, so it’s better to start with a smaller amount and adjust according to your taste.
– Ginger: For fresh ginger, start with a 1-inch piece, sliced or grated. If you’re using ground ginger, start with 1/4 to 1/2 teaspoon for a 6-quart Instant Pot.
Remember, both turmeric and ginger have distinct, potent flavors. It’s always easier to add more if you find the flavor too subtle, but it’s hard to correct if you add too much at the beginning. After the initial cook, taste the broth and adjust the seasonings as needed.
Also, keep in mind that the flavors will develop and intensify over time, especially if you store the broth in the refrigerator for a day or two.
Perfect, thank you. I wanted the nutritional benefits of turmeric and ginger in my broth with minimal impact on the flavor, so this exactly what I needed as my starting point.
I’m torn between a 6 qt. or 8 qt Instant Pot so I want to double check that you are able to get 10 cups of bone broth out of your 6 qt IP. Is that correct?
Yes, I was able to with my mix of bones, but if your bones displace more water you may get less – 10 cups is an approximation.
Thanks for your quick reply! I just ordered a 6 qt. as 10 cups should be perfect for the two of us.
Love the flavor! I’m new to bone broth and hooked for life now. Question about celery… Recipe says 2 “stalks” of celery. Should it be just 2 pieces of celery?
When a recipe calls for “2 stalks of celery,” it is referring to two individual long, slender pieces (or ribs) from a bunch or head of celery. You would remove these two pieces from the bunch, wash them, and then chop or prepare them as instructed by your recipe. It’s worth noting that the terminology can sometimes be confusing, as some people might mistakenly think of the entire bunch as one “stalk,” but in culinary terms, each individual rib is referred to as a stalk 🙂
Terrific! Thanks for clarifying. My local grocery store labels a bunch as a stalk. Maybe it’s a Canadian thing. LOL. Everything will fit much better inside the Instant Pot now.
Made this yesterday and oh my does it smell amazing! I didn’t have chicken feet or star anise, but figured with a full IP of various beef bones and the veggies it would turn out great. What caught my eye was the cinnamon sticks and I think they give it a depth of flavor. Thanks so much for making bone broth easy!!
I loved your suggestions for use including using it to cook rice and other grains. Thank you
Hi Jessica, love your recipe! If I may ask, if I use 3 pounds of beef bone with marrow and the 2 pounds of chicken feet and followed the recipe exactly as it is, do you know the exact nutritional facts? Just started bulking, so would love to hear your input, thanks!
The best way for you to calculate the nutritional info for this, and everything else you eat while bulking is to use a platform like My Fitness Pal – it works great 🙂
I just completed this recipe but now I am questioning if I did something wrong. The vegetables are cooked but still very intact. The bones still have all the marrow inside. I thought after 3 hours in pressure cooker everything would be cooked down more. Puzzled
Thanks
Trisha
It sounds like you followed the process correctly; the Instant Pot does a great job at making bone broth, but it might not always break everything down completely, especially if the ingredients are in larger pieces. Vegetables maintaining their shape and bones retaining marrow can still occur, as the primary goal is to extract nutrients and flavors into the broth, rather than fully breaking down the ingredients. If you’re seeking a richer broth, you could strain the current batch, then run the broth through another cycle in the Instant Pot with the same bones and veggies to further extract flavors and nutrients.
Can I use a crockpot instead of pressure cooker
My regular bone broth can be made in a slow cooker, but you will need a giant slow cooker or two of them 🙂
I followed this recipe pretty much to the T. I turned out amazing. There was no gelatinous at all. I don’t know if it should have been. But i never want to go back to the box stuff. If I should have had the gelatin can someone advise what I did wrong. I used:
beef bones about 4 pounds
beef shank approx 2 lb
something that looked like a finger’
After I boiled the parts, I rinsed just about all the fat. Maybe I boiled and rinsed the gelatin and fat. There was very little fat that needed to be skinned off the top if any at all.
I used a 6 quart instant pot. This is pretty small.. I did not have any star Anise or Chinese 5 spice. So used all spice. Again, I can’t wait to make this again.
Maybe you rinsed it off too well after the optional blanching – it’s hard for me to say without having been next to you in the kitchen while originally making it. That might be where you are losing gelatin.
But you literally wrote “…before draining and rinsing with water”. Clarification needed in your post, I guess. You mean rinsing the pot or the bones?
I’ve made instant pot bone broth for a few years and I’m just wondering if maybe Denise didn’t cook it long enough.. Sorry to jump in on your conversation but I thought if I can do it , anyone can..!
Some bones are better than others for gelatin. My butcher knows which bones to give me, and he always puts in at least one big knuckle bone – the joint end of the bone. If you only get the cylindrical marrow bones you won’t get nearly as much gelatin. If you used marrow bones and had no fat, you poured off the fat from roasting and overboiled them in the blanching step.