Making homemade bone broth is quick and easy thanks to the Instant Pot. Instant Pot Bone Broth is full of nourishing essential minerals, collagen and gelatin to promote bone and skin health. The perfect anti-inflammatory is just a cup-full away. We also use this Instant Pot Beef Broth to make our Prime Rib Au Jus for our Prime Rib and Prime Rib Sandwich.
Our bone broth recipe is loaded with fresh vegetables and herbs to create a rich and hearty bone broth. After just two hours you’re left with a nutrition-packed sipping-friendly broth and/or a great base for any recipe you add it to. Here’s a photo of the rosemary, thyme and parsley we add. Feel free to add more or less, depending on what you have on hand.
Some of our favorite soup recipes utilizing bone broth are: Sancocho Dominicano, Irish Potato Soup, Jambalaya Soup, Pasta e Fagioli, Zuppa Toscana, and Olive Garden Minestrone soup. We also use it to make Instant Pot Kidney Beans and Instant Pot Pinto Beans.
Instant Pot Bone Broth Benefits
Bones, Joints and Gut Health
Bone broth is high in gelatin, which improves gut health and digestion. It also helps with joint pain and helps maintain strong bones.
Stronger Hair and Nails
Instant Pot Bone Broth is loaded with collagen, which is an essential building block of our bodies. Collagen is important for skin, hair and nail growth and isn’t found in the normal “boneless” meats we eat. A great way to incorporate collagen into your diet is sipping on a cup of bone broth a day.
Bone broth is loaded with glutamine, proline, glycine and argon- amino acids our bodies use to aid in digestion and organ function.
What Are The Best Bones For Bone Broth?
Any type of beef bones or chicken bones work, however the more gelatinous and marrow laden bones the better.
Instant Pot Beef Bone Broth
To make Instant Pot Beef Broth just use all beef bones. We use our leftover prime rib recipe, Smoked Prime Rib, or Sous Vide Prime Rib bones to make instant pot beef broth. Meaty short ribs or oxtails, and knuckle or neck bones are great options. Using a mix will increase the flavor.
Instant Pot Chicken Bone Broth
To make instant pot chicken bone broth, just use all chicken bones. Chicken feet make a great addition, but we always forego utilizing them. We Just. Can’t. Do. It. This is the Instant Pot Bone Broth we use when making garlic mashed potatoes and Caldo de Queso.
Instant Pot Turkey Bone Broth
Instant Pot Bone Broth Recipe Tips
To maximize nutrients, collagen and gelatin you want a bit of the meat still attached to the bones. This is what gives it the highly desirable gel factor.
Why keep the skin on the vegetables? The skin provides additional vitamins and minerals, as well as color, so keeping them on is best. Feel free to remove the skins if you prefer.
The amount of water you need to add will vary on the Instant Pot model you have and the amount/type of bones you’re adding. Our model needed 9 cups to cover the bones, however we used large prime rib roast bones which are taller than standard bones.
Research shows adding ACV helps extract minerals from the bones. If you don’t care for the taste or vinegar, or don’t have it on hand, just skip it. We added it to our batch and wasn’t able to detect the flavor in the final product.
Can You Freeze Bone Broth?
Absolutely. Bone broth freezes extremely well. Just transfer it to a freezer-safe container, leaving about 1-2” on the top to allow for the water to expand as it freezes. To defrost just leave it overnight in the refrigerator or heat it on the stove over medium heat until warm. You could also nuke it in a microwave safe dish for a minute at a time until thawed.
Slow Cooker Bone Broth
Don’t have an instant pot but want delicious bone broth? Use your slow cooker. Just add all the ingredients to the slow cooker and cook on low for 12-14 hours. Low and slow is the key.
Recipes Using Instant Pot Bone Broth
Easy Egg Drop Soup
Instant Pot Bone Broth
- 2.5-3 Lb Bones (With a Bit of Meat Still Attached) (*Note 1)
- 3 Carrots (Sliced)
- 3 Celery Stalks (Sliced)
- 1 Yellow Onion (Quartered- Skin Still Attached) (*Note 2)
- 1 Head Garlic (Sliced in Half -Skin Still Attached) (*Note 2)
- 3 Sprigs Fresh Rosemary
- 3 Sprigs Fresh Thyme
- 3 Sprigs Fresh Parsley
- 1 tbsp Black Peppercorn
- 1 Dried Bay Leaf
- 2 tbsp Olive Oil (Divided)
- 8-10 Cups Water (*Note 3)
- 1 tbsp Apple Cider Vinegar (*Note 4)
OPTIONAL: ROAST THE BONES (Skip to Next Section If Bones Are Already Roasted)
- Preheat the oven to 425°.
- Place the bones on a large baking sheet or roasting pan, ensuring none of the bones overlap. Drizzle 1 tablespoon of olive oil over the bones and roast for 60 minutes, turning halfway through.
INSTANT POT BONE BROTH:
- Add all of the ingredients to the instant pot and cover completely with water. Depending on the size of your Instant Pot it may take 8 cups or it may take 12 (mine took 9 cups).
- Place the lid on the Instant Pot and turn the valve to the sealed position. Click the High Pressure button and set for 90 minutes. Once the timer dings you can either do a quick release (QR) or naturally pressure release (NPR). It doesn't matter with this recipe as you don't need the bones to retain moisture.
- Strain using a cheesecloth or large strainer (with a large stock pot underneath to collect the broth) and discard the leftovers.
- Once the broth is room temperature, pour the broth into sterilized jars or containers and transfer to the refrigerator.
- When ready to use, just skim the condensed fat off the top of the broth. Enjoy as usual.