How to Make Instant Pot Bone Broth With Real Bones
You can make bone broth that properly gels and has all the nutrients of slow simmered version in 1/10th the time.
I’ll show you exactly how to make it in two hours.
This is undoubtedly the easiest way for you to make it at home. Pressure cookers work with beef, chicken, lamb, pork, veal bones or any other one you wish to make.
Let me mention that if you're frustrated making it yourself, Bluebird Provisions makes an authentic Chicken Bone Broth powder. They make it using a traditional low and slow simmer, just like you would at home.
If you are ever desperate and cant find bones to make it yourself, try my brand, Bluebird Provisions and you'll be amazed at the taste and nutrition it provides.Click HERE to jump to the recipe.
Bone Broth Recipe in Instant Pot
A quality bone broth recipe is worth its weight in gold. You use it to add flavor and protein to anything you are cooking.
Drinking bone broth on its own in place of your afternoon coffee or tea is how most people use it.
The great thing about bone broth is that you don’t need exact ratios of ingredients. Think of bone broth as a blank canvas that you can create a nourishing beverage with.
For example, I always save any vegetable trimmings or scraps and any bones in a bag in my freezer. Then when I feel like making it, I have all my vegetables ready to go for a batch. No cutting or extra trips to the market.
How to Use Instant Pot Bone Broth
It is the perfect base to any soups, like butternut squash or chili. It’s also fantastic for cooking your grains, even your morning bowl of oatmeal.
Simply swap water for bone broth and you’ll add protein, collagen and electrolytes to your rice or grain dishes. Not to mention a delicious savoury taste.
Bone broth also works great to thicken up your salad dressings. My personal favourite is this lemon tahini bone broth dressing.
Health Benefits of Bone Broth
By consuming bone broth, you get collagen protein in its whole food form, along with electrolytes and amino acids like gylcine, glucosamine and chondroitin that we lack in our western diet.
You need these amino acids in order to delay collagen decline as you age.
Here’s how the collagen and electrolytes in bone broth benefit you:
Heal Your Damaged Gut
Amino acids (glycine and proline) decrease gut inflammation to ensure you have proper digestion.
Build Skin, Hair, Teeth, Nails
Electrolytes and natural collagen in bone broth hydrates your cells to help build and maintain your skin, hair, teeth and nails.
The amino acids (glycine and proline) in bone broth help build connective tissue around your joint cartilage.
Many people care about weight loss, so I wrote all about bone broth for weight loss for you to read.
Bone Broth vs. Stock, What’s the Difference?
Bone broth simmers for 12-48 hours (2 hours under pressure), while stocks will cook in much less time. 2-5 hours or however long the chef feels like cooking it.
Bone broth uses bones with adhering meat and connective tissue. This is needed because we are basically harvesting collagen from the bones and meat in order to make a bone broth that gels.
Stocks, on the other hand, use scraps and bones without adhering meat. For more details, read my guide on the difference between stock and broth.
Broth falls somewhere between the two. It uses meat and bones but is cooked much less time. Sometimes less than stocks.
Read all the key differences between stock, broth and bone broth.
"I also want to share one of my secret weapons that I think has helped me defy my age and look and feel younger than my years," she wrote. "The secret is Bone Broth!"
What Are the Best Bones For Pressure Cooker Bone Broth?
Sourcing quality bones for pressure cooker bone broth is no easy task. Especially when there are brands like mine buying up all the Organic bones.
Beef bones should be grass fed and pasture raised. I also recommend Organic because it provides 3rd party validation you can’t get with grass fed / pasture raised claims.
Certified organic beef will be pasture raised and grass fed for 95% of their life. Go here for specific types of bones to use.
Grass finished is really the gold standard. But there is no certification for it, so you must be confident your source can back up their claims.
You can use leftover rotisserie chicken bones, but they don't work as well as feet, wings, necks or drumsticks. Look for Non-GMO and chickens that have access to pasture.
Why not free range/run birds that frolic around all day?
Because this does not exist in reality. I’ve visited a ton of chicken farms to vet our suppliers and I continue to learn a lot about the chicken industry.
If given the choice, chickens choose to be warm and undercover indoors in a barn vs. outdoors where there is poor weather (heat or cold) and risk of predators.
You need 3rd party validation when sourcing chicken
Organic of Non-GMO. This is an important step. Look for the certification on the label. The chicken industry is a mess. It’s rife with large companies treating farmers and chickens like trash.
Because of popular media, beef gets a bad rep. But I would argue chickens are treated much more poorly than beef.
How to Make Instant Pot Bone Broth
Soups and Broth
To make it, simply combine the ingredients below in your instant pot or cooker. I cook mine on high for two hours or low for 3 hours. Beef needs longer, while chicken can cook for less time.
All of the ingredients below are optional, really, except for the bones and water. Feel free to experiment with your recipe using different aromatics, herbs and spices.
2.2 lbs beef or chicken bones
8 cups water (or just fill to 1 inch below max fill line)
1 yellow onion, cut in quarters (leave skins on)
2 carrots, cut in thirds
2 celery sticks, cut in thirds
10 sprigs Italian flat leaf Parsley
2 bay leaf
10 sprigs Rosemary, sage or thyme (1 tablespoon dried)
1 lemon, quartered (optional)
2-3 garlic cloves (optional)
Seasoning salt to taste (optional)
Place all ingredients except water in pot.
Add water until bones are covered. Leave 1 inch below the max fill line.
Close the lid and turn the steam release valve to the sealing position.
Press the ‘manual button’ and set it for high pressure for 120 minutes.
After 2 hours, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
Remove solids (bones and vegetables) from your pot using spider strainer.
Strain your cooking liquid through a mesh strainer, cheesecloth or sieve.
Pour liquid into storage container / jars or ice cube trays.
Transfer mason jars / containers to the fridge to cool.
Remove fatty broth layer from your glass jars if desired. It works great for cooking.
- Serving Size
- 1 serving (240 ml)
- per serving
- 0 grams
- 0 grams
- 8 grams
- 200 milligrams
How to Store Instant Pot Bone Broth in Containers in Fridge or Freezer
Store your bone in the fridge for 5 days or in the freezer for up to one year. Leave a bit of room in your container lids for the broth to expand when frozen.
Instant Pot Bone Broth Nutrition Information
This image below explains the nutrition information and calories for a typical 1 cup serving of homemade bone broth.
Sick of making it yourself?
Got to the Bluebird Provisions website and try ours. We've made 250,000L of it in the past 7 years, so we know exactly how to make it.
Is Instant Pot bone broth as healthy?
Instant pot bone broth can be as healthy as regular made versions. You can achieve the same gel consistency as you can with a traditional long simmer in a stock pot. This is the hallmark of a high protein and quality bone broth with natural collagen.
However, it may lack some additional electrolytes, nutrients and minerals which require long simmer times to harvest from the bones and meat.
Can you cook bone broth too long?
There’s no real upper limit to how long you can cook bone broth for. The longer you cook it, the more concentrated it will be and more likely to gel. The bones continue to break down the longer you cook it. Poultry bones do not require to be cooked longer than 24 hours. Beef does not require to be cooked longer than 48 hours.
If you do decide on long simmer times, consider adding your vegetables and herbs only for the last three hours of the simmer. This ensures they don’t turn to mush and risk adding a bitter, starchy flavor to your bone broth.
Is it better to slow cook or pressure cook bone broth?
It is better to choose a technique that suits your life and goals. A pressure cooker will save you batch time and get you 75% of the nutrition benefits of bone broth. That being said, it will lack the additional nutrients and minerals which require long and slow simmer times to harvest from the bones and animal parts.
Should you drink bone broth every day?
Yes you can drink bone broth every day. There is no upper limit to the amount of bone broth you should drink. It is safe in large or small quantities. I recommend starting with one cup or bowl full per day for 5 days. Then see how you look and feel. Adjust from there.
Why do you add apple cider vinegar to bone broth?
Popular media and books think that adding apple cider vinegar helps bring out additional nutrients in your bone broth. We have proven that false here. You do not need to add apple cider vinegar to your bone broth.
Which bone broth is healthiest?
Beef and chicken are the most common bone broth. They share similarities but have many differences. They have different tastes, nutrition profiles, cooking techniques and uses for each. Chicken has more ascetic benefits (skin health) while beef is better for gut health and mood. Learn which is best here.
Baking removes what from bones?
Baking removes nothing you care about from the bones. Baking imparts a delicious roasted brown and caramelized flavor to your finished broth. A flavor that is impossible to achieve without baking. If you have the time, I recommend baking some of your bones in a tray before you simmer them.
Bone Broth Recipes Pressure Cooker
There are many bone broth recipes you can use in your pressure cooker. Try these two:
Nourishing Pho Simmer
A quick interpretation of pho broth that you can make in 5 minutes. Cook the following ingredients along with your bone broth in a pot or bowl for 5 minutes, then enjoy.
- 1-2 Cups beef bone broth
- ¼ Tsp ginger, dried (or 2 tsp root grated)
- ¼ Tsp coriander, dried
- ¼ Tsp cloves, dried
- 1 Sprig fresh cilantro, chopped fine
- ¼ Tsp cinnamon, dried
- Green onion to garnish, chopped fine
- Black pepper
Thick and creamy. You can add in some cayenne or chili powder for a bit of a kick.
- 1-2 Cups Broth
- 1/4 Cup coconut milk
- Juice of 1/2 lime / 1 teaspoon
- 1 Sprig fresh cilantro, chopped fine
- Black pepper to taste
Can you use Beef soup bones instant pot?
You can use beef soup bones in your instant pot. Simply place them in the pot and add water until bones are covered. Leave 1 inch below the max fill line in your pot.
- Close the lid and turn the steam release valve to the sealing position.
- Press the ‘manual button’ and set on high pressure for 120 minutes.
- After 2 hours, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
How long to cook bone broth in instant pot?
You should cook your bone broth in an instant pot on high pressure for 120 minutes. This will be enough to develop a rich and gelatinous product that taste delicious!
Important Instant pot Soup/Broth Setting
When making soup / broth, it is important to use the correct setting on your instant pot. Each button will make each item exactly how it is designed to be, cooking soup at a very high temperature of 230 degrees so it never burns.
- Normal mode – 30 minutes at High pressure – recommended for soups with meat.
- Less mode – 20 minutes at High pressure – recommended for soups without meat.
I don’t think it is worth the risk :(
I set my instant pot to cook the bones while I was in bed last night and something happened whereby the instantpot turned itself off! I didn’t get around to opening it to take all the bones out so didn’t notice until I opened it just now- 15 hours later…. so the bones sat in hot water for the last 15 hours (it definitely started the process of boiling and I have no idea when it cut out)…would you chuck the whole thing and get new bones and start again- or risk it and pressure cook them for 2 hours and eat it?!
Instinct tells me its not worth any potential sickness for the sake of going to buy more bones but I hate the waste :(
Hi robin, yes you can!
I am considering buying the instant pot purely for bone broth. Putting it on the stove costs too much gas as the moment. Can I use the slowcoocker setting and then for like 24 hours to get all the nutrients?
I haven’t had the chance to test bone broth made in a pressure cooker for nutrients. So it’s hard to say the degree of nutrient loss.
As for skimming, You can skim it all off at the end (instead of the beginning). This should save some time. And yes, I agree that roasting and blanching may remove some of the connective tissue that you want to save for the bone broth.
Hi! We heard that bone broth is also good for teeth and bones, because of trace minerals and other things in it (such as A, D and K2 I believe) I know you said in another article that you’ve had your broth tested. I’m curious if you tested the instant pot broth? Do these vitamins still show up in the broth? Do you know which vitamins, minerals, electrolytes are lessened or excluded?
Also, can you still skim off the impurities (at the end) with the instant pot method or will that not work? I was blanching my bones but got concerned that we were losing a lot of the nutrients because between this and roasting the bones reduced quite a bit (like there were now holes that had previously had tissue in it).
Thanks so much for all your helpful information!
You could try cooking your bone broth in the instant pot on low pressure instead of high. Truth be told , I told think it will make much of a difference in terms of nutrients in your bone broth. The heat and pressure difference between low and high is not all that much compared to slowly simmered bone broth. So I would either choose a slow simmer traditional technique on a stove. Or else just use the instant pot on high.
Hope this helps.
Is there a way to slower cook to get more than 75% of nutrients from an Ipot for broth, like cooking it on low pressure instead of high pressure for much longer? Thanks!