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How to Make Instant Pot Bone Broth. A simple recipe that is liquid gold. Customize your bone broth with fresh herbs and vegetables!
Homemade Bone broth is a lot easier than you think.
I recently got into the habit of making batches of instant pot bone broth when I couldn’t get my toddler to eat anything but rice. Seriously; every meal. Every day.
I needed a way to make her meals more nutrient-dense, gut healthy and filling, without relying on fats, like butter and ghee to increase her calories.
Enter homemade bone broth. I didn’t realize that we would end up benefiting from this too.
There are tons of health benefits. Bone broth not only aids in digestion, it supports joints, gut health, and promotes skin elasticity, and bone health. And the best part is it’s super easy to do at home.
If you’ve made my regular broth (it’s also an IP recipe) then you can totally do this too.
Start by roasting the bones to bring out the color and flavor. If you happen to have rotisserie chicken carcasses you’re trying to use up, you can skip this step.
Loaded it all into the instant pot with your vegetable scraps from the week and you have bone broth in a flash. Use it for soups, rice, and sip it by the cupful.
Ingredients for homemade bone broth recipe
- Bones: you’ll need about 3- 3½ pounds of bones for this recipe. Start with rotisserie chicken carcasses or use fresh chicken bones, beef bones or a combination of the two. I find that if I’m not using chicken feet, I’m unable to get a highly gelatinous bone broth. Therefore, I always like to toss in at least ½-1 pound of beef bones to get that giggly texture. I use a combination of marrow bones and knuckles.
- Apple Cider Vinegar: it breaks down connective tissue which is rich in collagen. This will give bone broth a giggly gelatin-like texture and a heartier flavor. It also aids in extracting the maximum amount of nutrients from the bones. It lowers the pH which aids in extracting minerals like magnesium and calcium from the bones.
- Kosher Salt: I like to salt my bone broth, but this is optional, feel free to leave this off if you’d like
- Peppercorns: I like to use little mesh baggies to add the peppercorns, garlic, and bay leaf. I find this keeps the broth a little cleaner and I don’t have to strain it as much.
- Garlic: adds flavor, use more or less to taste
- Bay Leaf: I add just one for
- Onion:onions and garlic are my staple aromatics for bone broth. Feel free to play around and use what you typically like.
- Veggie Scraps: use the peels of carrots, the bud of a celery, thyme, rosemary, and basically any other veggies you might have on hand.
Here’s what you need to know
I like to roast the bones before making bone broth because it significantly improves the flavor and color. It also boosts the nutritional value by releasing healthy fats like marrow, and collagen.
TIP: Once you’ve roasted the bones. Add some water to the sheet pan, and scrape up all the browned bits and add it to the instant pot! Those brown bits are loaded with flavor.
Tips to Use Bone Broth
- Sip on it. Pop it into your favorite mug, warm in the microwave and enjoy.
- Cook rice or quinoa in it. I use my favorite rice cooker and swap the water for bone broth
- Make a soup or two. I suggest using it in a broth-based soup my like chicken pastina soup where you can really taste the flavor. Another good one is my Moroccan meatball couscous soup.The spices would pair beautifully with the bone broth.
- Use it for gravy. This will undoubtedly get you rave reviews! Serve it over a bed on fluffy mashed potatoes.
Other Instant Pot Recipes
- Chicken Pho (Noodle Soup)
- Beef Stew
- Pulled Chicken (3 Flavors!)
- Coconut Rice
- Weeknight Instant Pot Risotto
Instant Pot Bone Broth
Ingredients
- 3-3½ pounds assorted bones use chicken, beef or combo, see notes
- 4-5 teaspoons kosher salt divided
- 1 tablespoon apple cider vinegar
- 8-10 peppercorns
- 5 cloves garlic
- 1 bay leaf
- 1 medium yellow onion cut in half, leave the skin and roots attached
- Optional Veggies/Herbs use 1-2 carrots, 1-2 celery stalks, thyme, rosemary, parsley, etc.
Instructions
- OPTIONAL ROAST: preheat the oven to 425ºF. Once preheated, place the bones on a baking sheet, lined with foil if desired. Drizzle with 1 tablespoon avocado oil or other high heat oil and sprinkle with 2 teaspoons kosher salt. Roast for 40-45 minutes, flipping halfway through until golden.
- PRESSURE COOK: add the peppercorns, garlic, and bay leaves to a mesh bag or wrap in kitchen twine, this just makes it easier to fish out later. Then add the beef bones, 2 teaspoons salt, vinegar, mesh bag with ingredients, yellow onions and veggies you plan on using to the instant pot. Cover the bones with water to just below the max fill line. Place the lid, seal and set the timer on manual high pressure for 150 minutes. (2.5 hours)
- RELEASE PRESSURE: Allow a natural release, this will take 20-30 minutes. After that, turn the steam release knob or flip the switch.
- LET COOL: Allow the bone broth to cool for several minutes uncovered. Discard leftover bones. Then strain using a fine mesh strainer lined with cheesecloth. Pop into an airtight container or mason jars to store in the refrigerator to use later in the week, freezer safe pints, or freeze in ice cube trays.
Notes
- All Chicken Bone Broth: If you only plan on using chicken bones, you’ll need chicken feet, wings, necks, and backs to get a real, gelatinous bone broth. Without chicken feet it’s difficult to achieve that. For this reason, I like to use a combination of chicken and beef bones, it achieves very similar results and makes a combo bone broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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