Instant Pot Bone Broth
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 super versatile Instant Pot Bone Broth and enjoy all the amazing health benefits of traditional bone broth in a fraction of the time.
Servings: 10 cups (approx)
Calories: 440kcal
Tools
- Instant Pot
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!).
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
Nutrition
Calories: 440kcal | Carbohydrates: 4g | Protein: 20g | Fat: 38g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 548mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 461IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 2mg
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