Instant Pot Bone Broth Recipe

Instant Pot Bone Broth Recipe. A super easy and fast recipe for making this nutrient dense healthy bone broth in your instant pot!

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I love bone broth.

I try to drink some every single day for the amazing amino acids, collagen, gelatin, and more! So soothing and healing to the gut lining!

Most of the time I make a giant batch of broth on the stovetop in my stockpot. But sometimes when I need it done faster, or I don’t need a mammoth amount, I like using the Instant Pot.

You will notice I am getting quite the collection of bone broth recipes on my blog. I have a very old post about making beef stock and canning it. I don’t use that exact recipe much anymore, but I leave it up because it’s still a good one and the canning instructions are very helpful!

Now I have this one with the instant pot.

And I’m working on writing an updated version of my stovetop bone broth recipe. The one I use every single week.

Then there is the important distinction between bone broth and meat stock.

Just think of all the potential for posts in just the simple topic of bone broth!

I’m not at all obsessed.

Ok well maybe I am. But I refuse to be normal. I hope I’ll forever get excited about bone broth, lacto-ferments on the counter, and organ meats. Just try and stop me!

Watch the instant pot bone broth instructions on YouTube:

Instant Pot Bone Broth Recipe

What you’ll need:

• Animal bones
• Water
• Apple cider vinegar
• Fresh herbs (optional)

Fill your instant pot insert to just below the max line with bones. I like to use a mix of different animal bones so we get more types of collagen. So I like to do some chicken (maybe a carcass that we have already eaten the meat off of), a few chicken feet, a package of pork neck bones, a couple beef soup bones or marrow bones. Then you have three different kinds of animals contributing to the nutrient profile of the broth.

Then fill just above the bones with water. You don’t want to do too much water, even though it’s tempting, because then your broth won’t gel properly. All the bones should be covered with water by about 1/2″.

Add a splash of raw apple cider vinegar. This helps pull more of the nutrients out of the bones during cooking. During the summer and fall I also have fresh herbs from my garden that I like to add in. Rosemary, sage, tarragon, and chives are some of my favorites. But during the winter I don’t add any dried herbs usually.

Time to pressure cook it

Secure the lid on your instant pot and set the vent to “sealing”. Push the “soup/broth” option. Set the timer for 3 hours. You are going to want to repeat that cycle two total times, for a grand total of 6 hours. Doing it two times in a row is just because instant pots can’t be set that long. I can just walk by and re-start it for another three hours when it’s done, so it’s not that bad. You can do this in whatever time chunks you’d like, but it should go for 6 hours total.

Let the pressure naturally release when it’s done. Then strain the broth off away from all the bones. I like to throw all the bones out to the chickens so they can pick any meat or cartilage bits of.

And you’re left with some beautiful nourishing bone broth!

I like to store mine in mason jars in the refrigerator. We usually go through it fast enough that I don’t have to freeze it or can it. But I have canning instructions HERE in this post if you want to make a bunch and have it saved on hand for easy meals or emergencies.

Running the instant pot for 6 hours instead of a pot on the stove for 12 to 24 hours is a lot quicker. It’s also convenient if you need the stove for other things (especially during canning season), or if you have to leave the house and you are worried about leaving a pot boiling on the stove.

And blessings!

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