How to Make Bone Broth in an Instant Pot

Learn how easy it is to make bone broth in an Instant Pot | This is so good...I am a very lucky girl!  My parents bought me an Instant Pot for Christmas this year and I absolutely love it.  I was most excited to try making bone broth because instead of half a day for one batch, I can now pump out three quarts every couple hours if I desire.  Life is good.

I will admit that I was a bit intimidated by the pressure cooker option on the Instant Pot.  Pressure cookers are scary, right? Well, I read the directions front to back and even did the recommended test from the manual.  Everything checked out and I decided my first use would be bone broth.  It was so easy and the broth gelled like no batch I’ve ever made in my slow cooker. So today I will share with you how to make bone broth in an Instant Pot without worry.

I think the most important thing to remember is not to overfill the Instant Pot.  First of all, to get good pressure, the machine needs a little space at the top of the liquid.  Secondly, less water means a thicker broth.  And a jar of gelled stock makes me a happy chick!

You will also want to make sure you use a lot of “jointy” bones.  By this I mean something like chicken feet or wings which have a lot of small joints filled with cartilage.  This is what will ultimately give your broth a good gel, but it’s also full of the nutrients you are hoping to pull from the bones in the first place!  Homemade broths contain the components of collagen and cartilage (glucosamine and chondroitin), which have been shown to be beneficial in the treatment of osteoarthritis and rheumatoid arthritis.  They also contain hydrophilic colloids (gelatin).  Gelatin, made up of the amino acids arginine and glycine, aids digestion and encourages the body to utilize complete proteins more efficiently.  Gelatin is also known as “Nature’s Botox” since it is known to promote hair, skin, and nail growth!  For more on this topic, check out this post.

Why add apple cider vinegar to the mix?  Meat broths contain minerals from the bones, marrow, and cartilage.  The addition of vinegar during the preparation of stock increases the mineral content by helping to draw them out.

Don’t have an Instant Pot yet?  No worries, I’ve been making homemade broth in my slow cooker for years.  Check out this post for the process!

How to Make Bone Broth in an Instant Pot

Ingredients

  • 1-1.5 pounds of chicken feet or other "jointy" bones such as wings, legs, or thighs and any other leftover bones you may have like a chicken frame (AKA carcass). You can also use turkey, beef, pork, lamb, or venison bones
  • 3 carrots cut into 2-3 inch pieces
  • 3 stalks of celery cut into 2-3 inch pieces
  • one onion, quartered (no need to peel it)
  • 4-6 garlic cloves (no need to peel them)
  • 1-2 Tablespoons of apple cider vinegar
  • Filtered water

Instructions

  1. Place the bones in the Instant Pot, filling it about half full with bones. Add in the vegetables and the apple cider vinegar.
  2. Fill the Instant Pot with filtered water to the 4L mark or a little lower if you used fewer bones.
  3. Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot.
  4. Place the steam release handle to the "sealing" position. It will not lock into place, but will remain loose. Just make sure it's pointing in the right direction.
  5. Press the "manual" button. It will light up for high pressure at 30 minutes. I like to let my broth go for 120 minutes, so press the "+" until you reach your desired pressure cooking time. Within a few seconds, the Instant Pot will beep and display the word "on". This means that the cycle has started and the pressure is building. It can take a bit of time to reach full pressure - anywhere from 15-30 minutes. Once full pressure is reached, the display will switch to a countdown timer.
  6. While the cycle is running, it is totally normal to hear some sputtering and clicking. You may even see some steam or water spurts coming from the steam release handle.
  7. After the cycle is complete, the Instant Pot will beep again and the display will switch to L0:00. It's now in the keep warm setting. It will slowly depressurize in this setting. The timer will count up to 10 hours if left alone. I have not yet used this feature. Instead, I turn the machine off (by pressing the cancel button) and slowly release the pressure manually. To do this, put on an oven mitt, keep your face away from the steam release handle, and slowly turn the handle towards "venting". I do this in little bits, letting the steam escape before pressing the knob further. You will know when the pressure is fully released, because the float valve (the little sliver button next to the steam release handle) will fall down.
  8. Once you have released the pressure, you can remove the lid.
  9. Use a ladle and a mesh strainer to help you separate the bones and vegetables from the broth.
  10. Store the broth in mason jars or in a glass bowl in the refrigerator. A layer of fat will come to the surface, which you can skim off once it hardens.
  11. We consume broth on a daily basis, so it never stays in the refrigerator for more than a week. If you will not be consuming your broth within a week, I would move it to a freezer. You can freeze it in ziplock bags or Mason jars. If using Mason jars, make sure to leave enough room in the jar for expansion and do not place the lid until the broth is fully frozen.
  12. Enjoy your Instant Pot!
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Learn how easy it is to make bone broth in an Instant Pot | This is so good...

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35 Comments:

  1. So cool! I can’t wait to make some bone broth in mine. Thanks so much for sharing the how-to and recipe.

  2. I love how simple it is to make broth in the Instant pot! Love it!

  3. I am excited. It’s 2016 and I have a new gizmo to find the $ and room for (lol)
    Seriously.. as a bone broth enthusiast and avid bone broth ‘maker’.. this looks fabulous! Thanks for sharing. Have passed along and will pin for later!!

  4. I tried bone broth in mine a few weeks ago and didn’t get a rich broth at all. Maybe it’s because I did it for 90 minutes and not 120? I’ll try again!

    • The “jointy” bones are KEY! Try again with some chicken feet :)

      • I have never once used chicken feet and I get gel every time I make bone broth. I use the bones from several whole chickens, save them up in the freezer until I have enough to fill the pot. I make sure to only use enough water to come level with the bones. Soup setting for 120 minutes. I think people tend to overfill with water & that’s why they don’t get a rich broth that gels. I use the soup setting because the manual explains that the soup setting is programmed to keep the contents from getting to a vigorous boil, which is what you want when making bone broth.

  5. I am so in love with the idea of making bone broth so quickly and without the added greasy mess. Thanks for this reference!

  6. I have been so enjoying the IP for broth! My husband too since he always objected to the smell when I made it on the cooktop! Great post.

  7. Thank you for the detailed instructions! This is very helpful!

  8. This is so helpful. Thank you!

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  10. Do you reuse and veggies for additional batches, or just use them one time??

  11. any benefit to letting it cook 2 rounds of 120 minutes?

    • Hi Debra! I haven’t tried letting it go two rounds. Mine is always pretty thick and gels beautifully after one round. Maybe if it comes out thin another round might help? Let me know if you try it!! Thanks for stopping by!

    • The most beautiful, wiggly gel ever from bone broth with the InstantPot! I didn’t change anything from my usual recipe the first time I made it in the IP, and the gel was incredible. I use chicken feet and a neck along with half a turkey carcass that I had frozen (no need to thaw, but I’m glad I did because I could only fit half in the pot). When the first pot was done and bottled, to the bones from the first batch I added the other half carcass and a neck. Again, gorgeous, wiggly gel. I’m totally sold on using the IP. It does take time, but it’s mostly hands-off time and I was able to make the second batch the same day.

      • Thanks for sharing! I love my IP too. I had the same experience with my first batch – beautiful gelled broth! I also love that I can make two batches a day :)

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  13. Hi;

    Do you use your bones for more than one batch of broth? And would you recommend roasting the bones before using to get a deeper richer broth?

    Thank you

    • Hi Donna,
      I do not use my bones more than once. Most of the time they are so soft and falling apart after the first batch, that I just start with fresh ones the next time. I know that several people do re-use the bones and get great results, so feel free to give it a try! Let me know you how it works out! I usually only roast beef, pork, or venison bones. I throw the chicken feet in raw and use leftover chicken bones from roast chicken. I only do this to save time, so if you like a richer flavor, go for it! I’ve done it in the past with great results!
      Thanks for stopping by!!

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  17. I have heard so much about bone broth. I just purchased an Instant Pot so I would like to learn more about it, and I am just curious what you use bone broth for? Do you just heat up like a soup, add it in meals that call for broth? We buy our chickens from a local farmer, and I have been throwing away the neck and feet that come in the cavity, because I wasn’t sure what to do with them, so now I do. Any info you can give me regarding what is bone broth used for and how it benefits us would be appreciated!

    • Hi!
      We use broth in so many ways. I do drink a cup of straight up broth almost every night. I also use it as a base for soups and to cook rice in instead of water. It’s make delicious gravies and sauces. Pretty much any savory dish that calls for water is a good place to sneak in some bone broth. Thanks for the question and enjoy your new Instant Pot!!

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