Instant Pot bone broth is a snap to make!
What’s an Instant Pot, you may ask? It’s an electronic pressure cooker that’s been gaining popularity lately.
(Don’t have an Instant Pot? No worries. Get my tutorial for making the best bone broth on the stove top or in a slow cooker.)
Why You Should Use An Instant Pot to Make Bone Broth
It cooks with the speed of a stove top pressure cooker but like a slow cooker, produces meats and stews that are tender…plus a ton more.
I’m the first to admit: I was really skeptical about the Instant Pot and resisted getting one for a really long time.
I had a lot of loyalty to my programmable slow cooker, and my stove top Fagor pressure cooker did the job just fine (though, when making broth the whole neighborhood ended up smelling a little funky).
Turns out, since I got my Instant Pot back in February – for a ridiculous sale price may I add – I haven’t used my slow cooker or other pressure cooker once. So yeah, I drank the Instant Pot Kool-Aid, and I like it.
How Often I Make Instant Pot Bone Broth
I end up making a batch of bone broth about once a week, and the Instant Pot cuts down on the cooking time but still gives a gelatin-rich broth.
Sometimes on Instagram, I post pictures of my bone broth / soup stock in action, and I always get tons of questions about how I make my liquid gold.
I decided to finally write it all up and make a short tutorial video so you can see how to make Instant Pot bone broth for yourself.
Watch the cooking video for my Instant Pot Bone Broth:
Is Broth Good For You?
Bone broth a great source of gelatin and a traditional food that forms the base of cooking in many cultures. The gelatin in bone broth is widely revered for helping soothe the gut and joints as well a build stronger hair and nails.
Also, bone broth – which is very similar to soup stock – is a traditional food and even contains some trace elements. It’s economical (good for your wallet) and is a way to honor the whole animal.
How I Make My Instant Pot Bone Broth
Making bone broth in the Instant Pot is a bit like dressing Mr. Potato Head. (Don’t worry, he’s paleo now, too.)
You’ve got a base with bones, water, and an acid. The acid – something like apple cider vinegar or lemon juice – helps break down the bones a bit faster.
How you dress it up with veggies, spices, and other aromatics is totally up to you, though. I typically add a bay leaf, whole black peppercorns, and the ends I’ve trimmed off carrots and onions.
Don’t take this as a “Steph said these are the only ingredients that can go into your bone broth” tutorial. Rather, consider it a jumping off point to explore other ingredients.
Do You Have to Roast the Bones?
Whether you use raw or roasted bones is totally up to you. I happen to prefer roasted bones over raw because the final bone broth flavor is richer and more complex. It just tastes better to me.
I save bones from whole roasted chickens and chicken thighs in a bag in my freezer. When I have enough, I’ll make a batch of bone broth.
Sometimes, I’ll troll the market for turkey or chicken backs or necks or chicken feet. Just roast them off in a 425°F oven until golden brown, then toss in the Instant Pot.
What Veggies I Put In Instant Pot Bone Broth
The aromatics can be anything from onion, green onion, and carrot to mushrooms and celery. I save trimmings like onion bottoms in a bag in my freezer, too. When I’m ready to make a fresh batch of bone broth, I reach into the freezer, pull out the chicken bones and veggies, throw it in the pot and go.
Lately, I’ve been experimenting with some other aromatics and spices to make a pretty tasty chicken pho broth, so stay tuned for that.
Instant Pot Bone Broth (Paleo, Gluten-Free)
Learn how to make Instant Pot bone broth! In just two hours, you'll have a nourishing batch of soup stock with these simple steps. Bone broth is good for you, rich in protein, and a money-saving way to use vegetable trimmings and chicken bones.
- 1 lb chicken bones (from two chickens)
- 2 cups carrots chopped, about 2 cups, or celery or onion
- 2 bay leaves
- 20 whole black peppercorns
- 1 tbsp apple cider vinegar
- 1 tsp fish sauce optional
- Place the chicken bones, veggie trimmings, bay leaves, peppercorns, apple cider vinegar, and fish sauce (optional) into the Instant Pot insert.
- Fill to one inch below the max line with fresh cold water.
- Place the insert into the Instant Pot, put the lid on, and close the release valve.
- Set to Soup, then manually change the time to at least 90 minutes. (I go to the max time: 119 minutes).
- Let the pressure release naturally.
- Remove the insert and let the broth cool enough until it’s safe to handle.
- At this point, I strain it, bottle it up into quart-sized Mason jars, then refrigerate it.
If you don't have an Instant Pot, see my stovetop / crock pot bone broth method.
You can freeze this Instant Pot Bone Broth. I recommend doing that in silicone ice cube trays. (This is the one I have.)