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!

A few more notes on bone broth:

Homemade bone broth is almost always in my fridge. But on the very rare occasion that I don’t have any freshly made or frozen, I like to keep a clean store bought version in my pantry. Lucky for us, there are now shelf stable options made with REAL food ingredients! My two favorites are Kettle and Fire broths and Epic broths. Both are top notch when it comes to flavor and quality!

A little earlier in this post we discussed the importance of gelatin in a real food diet. I love homemade bone broth as a source of gelatin, but did you know that you can also buy gelatin as a food based supplement? Perfect Supplements is my go-to for grass fed gelatin and collagen. Both are flavorless. Gelatin can be added to hot liquids and be used to make delicious gummie treats. Collagen is perfect for adding to hot or cold liquids and is a great way to amp up your smoothies. Perfect Supplements offers my readers a special discount on purchases made through the above links. Use code SOGOOD10 for 10% off your total order (can be combined with bulk discounts).

How to Make Bone Broth in an Instant Pot


  • 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


  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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  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 πŸ™‚

      • 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.

        • Thanks so much! I’m sitting here trying to figure out how many bones 1.5 lbs of carcass would be, lol. I’m thinking 5-7 with your description πŸ˜‰ Chicken feet give me the heebee jeebies so glad that’s not necessary.

        • Great & helpful info, Kimberly! Going to reduce the water I use & see how it goes.

  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 πŸ™‚

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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!!

  18. So I’m supposed to take the bag that comes inside the chickens and pour that into the instant pot, along with a couple sets of chicken bones? Sorry, this is all new to me.

    • You could certainly use the contents of the bag in your broth. It will likely contain gizzards, liver, and neck bones. I usually only use the neck bones, the carcass, and some extra feet which I purchase from my farmer or a local natural foods store. Six to eight feet to one carcass works for me. Hope this helps!

  19. Thank you, this worked well for me. I used beef bones though which take a little longer then chicken so I let it run for two hours. this was my first time using my pressure cooker, much better than two days in the crockpot ! What a lifesaver since we use broth daily as well

  20. Thanks so much for the tutorial! Amazon had a HUGE markdown on Instant Pots on Prime Day so I got one… No more 24 hour simmering in my huge stock pot, I hope..

  21. Whenever I made bone broth on the stove I would bring it to a boil and skim off the sludge/impurities. Any recipe I’ve read about the IP this is not being done. I would be interested in your thoughts on this issue. The other thing is, when I first received my IP I was watching different videos and one woman made two batches of beef bone broth. She then combined both so that they were equal strength instead of having one strong batch and one weaker. It worked great. The only thing is that my beef broth is very pale – looks more like chicken broth. Would that be because I didn’t pre-cook the bones or because I didn’t add any veggies? Love, love, love my IP.

    • Hi Sue,
      I don’t worry so much about not skimming the broth. Even when I made it on the stove top I never really had much to skim. I think using high quality bones from pastured animals will make a big difference. I do always skim the fat that rises to the top after chilling. As far as the pale beef broth, I would definitely roast the bones before making the broth. I will not only deepen the color, but also give a richer flavor. And don’t forget to enjoy the marrow from those beef bones! It will be perfectly silky after coming out of the Instant Pot. Veggies are great for extra flavor in any broth!
      Thanks and enjoy!!

  22. Evonne Clodfelter

    Does the bone broth gel when cooled or when you open lid its all geled?

    • Hi Evonne,
      The broth will not be gelled when you open the lid. You will need to chill it and then skim off any fat that rises to the top.

  23. Hello,
    I am wondering if NPR would be ok? or do you think it should be released a little faster?

  24. I used your recipe with beef bones for the first time in my Instant Pot and it seems thin with no flavor. I did 120 minutes and NPR. I had plenty of bones and veggies. What did I do wrong???

    • Hi Samantha,
      Sorry to hear this! My first guess it that maybe the bones you used did not have a lot of “jointy” parts. I’ve had a few batches of beef broth turn out like this too when the package of bones I receive from my farmer are pieces of long bones without the cartilage ends. I general, I’ve found that beef broths in the slow cooker or Instant Pot are less flavorful and thinner than chicken broths. The thinner broths still work great in soups and stews and do contain valuable minerals, so don’t throw it out! Hope this helps and thanks for checking out our site!!

  25. If you really want to kick up the flavor, roast the bones first in a very hot oven (450) until they are nicely browned & carmelized. Then put them in the IP including those lovely, flavorful browned bits in the bottom of the pan. I know this is extra work but the end product is wonderful. I usually skip the aromatics because I freeze my broth for later use and want it flavor neutral. That lets me tailor the herbs & acids to the specific dish.

  26. When you make bone broth and let it cool, is that gel stuff that rises to the top fat? Are you suppose to drink that if you are just drinking for health benefits?? thanks!!

    • Hi Fay,
      Yep, that’s fat. I always skim it off the broth and discard it. I never drink it. The good stuff is all in the broth and that’s what you should be drinking for the health benefits! Thanks for checking out the post and for the great question. Enjoy!!

  27. Probably a stupid question but…..can I buy a package of chicken wings and just use those for the bones?

    • Hi Nina,
      Chicken wings work great! You should have a nicely gelled broth. Just make sure you use a good amount of wings πŸ™‚

  28. Can the bones be frozen or do they need to be thawed?

  29. I just got a Bella and not an IP and I’m excited to do this. But I wondered if you meant 120 minutes or an hour and 20 minutes. My Bella measures starting at 30 minutes and goes to 1 hour 30 minutes. 120 minutes would be 2 hours, so I wanted to check on that.


    • Hi! I let mine go for 2 hours. If your’s has a max cycle of 90 minutes then you could try that and see if you like the taste/consistency of the broth. Or set it to run a second time for an additional 30 minutes. Thanks for stopping by and enjoy your new pressure cooker!

  30. Mary Jaye Morgan

    I really want to try this. Did you use uncooked chicken bones? Like wings?

    • I use cooked and uncooked. Chicken wings work well because of the many small joints. I will also use bones leftover from a roasted chicken. A combination of both works great! Enjoy!

  31. Great ideas here! I’ve made both chicken and beef broth in my pot and it comes out beautifully. My question is how do you strain the bones from the broth an save the bits of meat from the chicken bones? Or do you just discard them along in he bones? Also, have any of you used a strainer basket?

    • Hi Betty,
      I haven’t used a strainer basket, but it might be a good idea! I usually use chicken feet and a carcass from a roasted chicken so there is little to no meat for me to save. Thank you for checking out the post!

  32. Thanks so much for this recipe! I’ve got this going in the Instant Pot now (for about 5€ at my local market!) and can’t wait to try it!

  33. When pressure cooking the bones for that long do you have to worry about the water at all? I just got my IP a couple days ago and I’m new at this.

  34. Lori Sherman-Appel

    Hello! I just bought ( just arrived) the small IP. It’s capacity is 3Q/L. I am the only one who will eat my creations. My question is how do I take your recipe & adapt it to my new toy? Thanks!

    • You are going to love your new toy! I would just cut the recipe by about a third and make sure when you add the water, that you do not go past the max fill line. I would guess that the cooking time would be similar, but you could experiment with less time. The 2 hours gives a very rich and thick broth. Enjoy!!

  35. Can I use tap water?

    • Hi Christa,
      You can definitely use tap water. I choose to use filtered because we are on a city well. I’m sure your broth will be delicious!

  36. Thank you, I bought IP for my daughter in laws for Christmas. My husband heard everyone ranting and raving about them so much that I got one 2 weeks later for my birthday. This was a great post I have been stove top cooking my broths up till now. Great job.

  37. I’m new to this, but what is bone broth used for?

    • Hi! Bone broth can be used for so many things: as a base for soups and stews, in place of water when cooking rice, added to sauces, or sipped straight up from a mug!

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  39. Ok I am not much of a cook, but an avid learner. I am awaiting my instant pot and want to make bone broth using oxtails. Is that a good meat to use? The other question is…do I cut the raw meat off bone (pressure bones), or cook meat 1st and then debone (seems all the good stuff will be gone if I reuse bones after cooking 1st, but what do I know?? See I said not much of a cooker :/, lol.

    • Hi Bridgette,
      You can certainly make broth using oxtails and it will be very rich and delicious! I would not bother taking the meat off the oxtails. The meat will fall off the bones after making the broth, so you could then use it in a soup or just enjoy the meat on it’s own. I often use bones leftover from a roasted chicken or bone in pieces that I have baked in the oven. If you are simmering the whole chicken pieces, then yes, a lot of the “good stuff” will be simmered off into the broth. You can still re-use these bones, but the broth just won’t be as rich. Great questions! Enjoy your IP!

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  42. today, was at store and bought chicken feet, got home and realized I have no other chicken bones at home…can you use all chicken feet?

  43. I just cooked chicken in my IP—can I save those bones to make broth with, or did most of the good stuff leak out into the broth as I pressure cooked the chicken the first time? Thanks for the great tips!

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