How to Make Bone Broth in an Instant Pot (With Slow Cooker Option)
Learn how to easily & quickly make bone broth in an instant pot with this simple recipe template. Make several different variations depending on what's available. Also includes a slower cooker option.
Ingredients
- 2-3 lbs chicken, turkey, or beef bones organic preferably
- 1 onion, skin on and quartered
- 2-3 stalks celery, chopped into 3-4 pieces
- 2 large carrots, chopped into 3-4 pieces
- 1 tbsp apple cider vinegar raw and unfiltered
- 2 cloves garlic, smashed skin can be left on
- salt, to taste see notes
- 3-4 whole black peppercorns
- 1 bay leaf
- filtered or tap water
Instructions
Roasting the Bones (optional)
- Preheat your oven to 400°F and arrange 2-3 pounds of chicken, turkey, or beef bones, cartilage, skin, etc. in a single layer on a sheet pan.
- Once the oven comes to temperature, roast the bones for 30 minutes or until golden brown.
Instant Pot Method
- Add your vegetables, bones, and seasoning to the pot of your instant pot. Then add water to the max line inside the pot. Close the lid, and make sure the nozzle on top is turned to sealing.
- With the machine plugged in, hit the manual (or pressure cook on some machines) button, and hold down until it reads 120. Now it'll start to work its magic.
- Once the timer beeps and the 2 hours are up, you can either do the quick release by moving the nozzle on top to venting (and stepping away while the hot steam releases) or you can let it naturally release by letting the pressure come down on its own. (leaving it for about 15-20 minutes).
- When the pressure valve drops, carefully open the lid.
- Strain the liquid from the bones and vegetables. (I like to do this using a fine-mesh sieve.) Discard the vegetables since all the flavor and nutrients have been infused into the broth. See the notes below regarding the bones.
- Once the broth is nearly cool, store in glass jars with a tightly sealed lid in the fridge for up to 5 days or several months in the freezer.
Slow Cooker Method
- Add all the vegetables, bones, and seasonings followed by the water.
- Make sure that the water is about an inch above the bones and vegetables. Put the lid on tightly, and cook on low for about 6 - 8 hours.
- Follow the same directions above for straining the liquid from the bones.
Notes
You can get 2-3 uses out of whatever bones you use, so if not using them right away, store them in the freezer until ready to use again. Discard them after the third batch.