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Instant Pot Bone Broth Recipe

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4 from 81 reviews

A nourishing and flavorful Instant Pot bone broth recipe that extracts maximum nutrients and rich taste from assorted bones in a fraction of the usual time. Perfect for soups, stews, or sipping warm, this broth includes optional roasting for deeper flavor and aromatic herbs and vegetables.

  • Total Time: 3 hours
  • Yield: 8 servings

Ingredients

Bones

  • 3-3½ pounds assorted bones (chicken, beef, or a combination)

Seasonings and Aromatics

  • 4-5 teaspoons kosher salt, divided
  • 1 tablespoon apple cider vinegar
  • 8-10 peppercorns
  • 5 cloves garlic
  • 1 bay leaf
  • 1 medium yellow onion, halved with skin and roots attached

Optional Vegetables and Herbs

  • 1-2 carrots
  • 1-2 celery stalks
  • Fresh thyme, rosemary, or parsley

Optional for Roasting

  • 1 tablespoon avocado oil or other high heat oil

Instructions

  1. Optional Roast: Preheat the oven to 425ºF. Place the bones on a baking sheet lined with foil if desired. Drizzle with avocado oil and sprinkle with 2 teaspoons of kosher salt. Roast for 40-45 minutes, flipping halfway through until bones are golden brown to enhance flavor.
  2. Prepare for Pressure Cooking: Place peppercorns, garlic cloves, and bay leaf into a mesh bag or tie them in kitchen twine for easy removal later. Add the roasted or raw bones, 2 teaspoons kosher salt, apple cider vinegar, yellow onion halves, and any optional vegetables or herbs to the Instant Pot. Pour water to just below the max fill line.
  3. Cook: Secure the Instant Pot lid and seal. Set to manual high pressure for 150 minutes (2.5 hours) to deeply extract flavors and nutrients.
  4. Pressure Release: Allow the Instant Pot to naturally release pressure for 20-30 minutes to prevent broth turbulence. After natural release, carefully turn the steam release knob or flip the switch to release any remaining pressure.
  5. Cool and Strain: Let the bone broth cool uncovered for several minutes. Discard the solids including bones and vegetables. Strain the broth through a fine mesh strainer lined with cheesecloth into a large container.
  6. Store: Pour the strained broth into airtight containers or mason jars. Refrigerate for use within the week or freeze in pints or ice cube trays for longer storage.

Notes

  • Roasting bones is optional but adds a richer, deeper flavor to the broth.
  • Use a mix of bone types (marrow, knuckle, joint) for best gelatin extraction.
  • Apple cider vinegar helps draw minerals out of the bones during cooking.
  • Natural pressure release prevents spillage and maintains broth clarity.
  • Bone broth can be stored up to 5 days in the fridge or up to 6 months in the freezer.
  • Use leftover bones from cooked meats to avoid waste.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 50 minutes
  • Category: Broth & Stock
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://ellarecipe.com/instant-pot-bone-broth-recipe/