How to Make Homemade Bone Broth in the Instant Pot

Learn how to make homemade bone broth in the Instant Pot with this easy recipe. Rich in nutrients and flavor, it’s perfect for soups, stews, and sipping!

Bone broth is a staple in traditional kitchens for its incredible health benefits and rich flavor. Whether you use it as a base for soups and stews or sip it on its own, bone broth is an easy and affordable way to boost your nutrition. Using the Instant Pot, you can make homemade bone broth in a fraction of the time it takes with traditional stovetop methods. This step-by-step guide will show you how to create a nutrient-dense, flavorful broth that’s perfect for cooking or enjoying as a warm, comforting drink.

Why Make Bone Broth at Home?

• Health Benefits: Bone broth is packed with collagen, minerals, and amino acids that support gut health, joint health, and skin health.
• Cost-Effective: Instead of tossing bones from a roasted chicken or other meals, you can use them to create something nutritious and delicious.
• Customizable Flavor: You control the ingredients, ensuring a clean and wholesome broth without additives or preservatives.
• Quick and Easy: The Instant Pot allows you to make bone broth in a fraction of the time required for stovetop or slow cooker methods.

What You’ll Need

Equipment

• Electric Pressure Cooker: The Instant Pot is ideal for creating bone broth quickly and efficiently.
• Strainer: For separating the broth from the bones and vegetables.
• Large Pot or Stainless Steel Bowl: For cooling the broth.
• Ice Bath: To chill the broth quickly.

Ingredients

• Bones of choice: Use bones from a roasted chicken, turkey, beef, or even pork.
• 2 tablespoons apple cider vinegar: Helps extract the nutrients and collagen from the bones.
• 1 large onion, quartered: Adds flavor and depth.
• 1 large carrot, peeled: Enhances the broth’s natural sweetness.
• Water: About 3 quarts or enough to cover the bones.

Step-by-Step Instructions

1. Prepare the Bones

Add your chosen bones to the Instant Pot. If you’re using bones from a roasted chicken or turkey, there’s no need to pre-roast them. Add 3 quarts of water and 2 tablespoons of apple cider vinegar to the pot. The vinegar helps break down the bones to release their nutrients.

2. Simmer and Skim

Set the Instant Pot to the sauté function and bring the mixture to a simmer. As it heats, a white or gray foam may form on the surface. Use a slotted spoon to skim off the foam, which helps keep your broth clear.

3. Pressure Cook

Cover the Instant Pot and lock the lid. Ensure the pressure relief valve is closed. Set the cooker to manual, high pressure for 120 minutes.

4. Natural Release

When the cooking time is complete, allow the Instant Pot to naturally release pressure for 90 minutes. This gradual release helps preserve the broth’s flavor and nutrients.

5. Add Vegetables

After the pressure has naturally released, carefully open the lid and add the quartered onion and peeled carrot to the pot. Close the lid and ensure the pressure relief valve is sealed. Cook again on manual, high pressure for another 120 minutes.

6. Second Natural Release

Once the second cooking cycle is complete, let the Instant Pot naturally release pressure for another 90 minutes.

7. Strain the Broth

Open the lid and carefully strain the broth through a fine-mesh strainer or cheesecloth into a large pot or stainless steel bowl. Discard the spent bones and vegetables.

8. Cool the Broth

Prepare an ice bath in your sink or a large basin by filling it with cold water and ice. Set the pot or bowl of strained broth into the ice bath and stir regularly for about 15 minutes or until the broth cools to about 50°F.

9. Store the Broth

Transfer the cooled bone broth into airtight containers or mason jars. Refrigerate for up to 5 days or freeze for up to 3 months.

Pro Tips for the Best Bone Broth

• Use Quality Bones: For the most nutritious broth, use bones from grass-fed, organic animals when possible.
• Save Scraps: Keep a bag of vegetable scraps (like celery tops, garlic peels, or herb stems) in the freezer to add to your broth.
• Degrease the Broth: After refrigerating, the fat will solidify on top. Skim it off for a leaner broth or leave it for added richness.
• Add Herbs: For more flavor, add bay leaves, thyme, or parsley to the Instant Pot during the second pressure cook.

How to Use Homemade Bone Broth

Your homemade bone broth is incredibly versatile! Here are some delicious ways to enjoy it:

• Soup Base: Use it as the foundation for chicken noodle soup, vegetable soup, or creamy soups like potato or butternut squash.
• Cooking Liquid: Substitute it for water when cooking rice, quinoa, or pasta.
• Sipping Broth: Warm it in a mug, add a pinch of salt or turmeric, and enjoy it as a soothing, nutrient-rich drink.
• Sauces and Gravies: Enhance the flavor of sauces, gravies, and braises with homemade broth.

FAQ

1. Can I freeze bone broth?
Yes! Freeze the broth in mason jars (leave room at the top for expansion) or silicone freezer trays for individual portions.

2. How long does bone broth last in the fridge?
Store your broth in airtight containers in the fridge for up to 5 days.

3. Can I reuse the bones?
For a lighter broth, you can reuse the same bones for a second batch, but the flavor and nutrients will be less concentrated.

Final Thoughts

Making homemade bone broth in the Instant Pot is a simple and rewarding way to create a flavorful, nutrient-rich kitchen staple. Not only does it reduce waste, but it also adds incredible depth to your meals. With this step-by-step guide, you’ll have a batch of homemade bone broth ready to enjoy in just a few hours.

Homemade Bone Broth

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Equipment

• Electric Pressure Cooker

Ingredients

• Bones of choice I'm using the bones from a roasted chicken
• 2 TB apple cider vinegar
• 1 large Onion, quartered
• 1 large carrot, peeled

Instructions

• Add bones to the electric pressure cooker with 3 quarts of water. Add the vinegar. Using the saute function, bring the broth to a simmer. Using a slotted spoon, skim off any white or gray foam that develops on top.
• Cover and lock the lid on the pressure cooker, making sure the pressure relief valve is closed. Set to manual, high pressure for 120 minutes.
• When the 120 minutes is up, let the pressure naturally release for 90 minutes. Do not release the steam, let it come down from pressure on it's own.
• After the 90 minutes, open the lid, and add the carrot and onion. Close the lid, and be sure the pressure relief valve is closed. Set to manual, high pressure for 120 minutes.
• Natural release for 90 minutes when the second 120 minutes is up.
• When the 90 minutes is up, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or a large stainless steel bowl like a stand mixer bowl. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables.
• Prepare an ice bath by either filling a sink or basin with cold water and ice. Set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, or for about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze.

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