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Picture of bone broth in a glass mason jar flanked by an Instant Pot machine and cut vegetables including carrots, celery, onions and garlic.
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5 from 2 votes

Instant Pot Bone Broth

Making homemade bone broth is easy thanks to the Instant Pot. Instant Pot Bone Broth is full of essential minerals, collagen and gelatin to promote bone and skin health. Instant Pot Bone Broth is naturally paleo and keto friendly.
Prep Time10 mins
Cook Time1 hr 30 mins
Instant Pot - Come to Pressure20 mins
Total Time2 hrs
Course: Drinks, Soup
Cuisine: American
Keyword: Beef Bones, Bone Broth, Healthy Recipes, Instant Pot
Servings: 9 Cups
Calories: 35kcal
Author: Darcey Olson
Cost: $5


  • 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.


  • 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.


Note 1- To maximize nutrients, collagen and gelatin you want a bit of the meat still attached as that's what provides collagen and gelatin.
Note 2- The skin provides additional vitamins and minerals, as well as color, so keeping them on is best. Feel free to remove the skin if you prefer.
Note 3- 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 bones which are taller than standard bones. 
Note 4- 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.


Serving: 1Cup | Calories: 35kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3453IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg