Yes you can make Instant Pot bone broth that properly gels and has all the nutrients of slow simmered bone broth.
I’ll show you exactly how to make Instant Pot bone broth in two hours.
This is undoubtedly the easiest way for you to make bone broth at home. Instant pot bone broth works with beef, chicken, lamb or any other broth you wish to make.
Also read our traditional bone broth recipe for slow simmered bone broth.
A quality bone broth is worth it’s weight in gold. You use it to add flavour and protein to anything you are cooking.
You can also drink bone broth on it’s own, in place of your afternoon coffee or tea.
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 bone broth, I have all my vegetables ready to go. No cutting or extra trips to the market.
How to Use Instant Pot Bone Broth
Simply swap water for bone broth and you’ll add protein, collagen and electrolytes to your 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 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:
Amino acids (glycine and proline) decrease gut inflammation to ensure you have proper digestion.
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.
Bone Broth vs. Stock, What’s the Difference?
Bone broth simmers for 12-48 hours (3 hours in instant pot), 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.
"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 Bones Do I Use For Instant Bone Broth?
Sourcing quality bones for 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.
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.
For chicken bones, 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). 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
To make instant pot bone broth, simply combine the ingredients below in your instant pot. I cook mine on high for two hours or low for 3 hours. Beef bone broth 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 instant pot using different aromatics, herbs and spices.
- 1 kg bones (go here for specific types of bones to use)
- 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 leaves
- 10 sprigs Rosemary or thyme (dried works too)
- 1 lemon, quartered (optional)
- 2-3 garlic cloves (optional)
- Salt to taste (optional)
- Place all ingredients except water in Instant Pot.
- Add water until bones are covered. Leave 1 inch below the max fill line.
- Close the Instant Pot lid and turn the steam release valve to the sealing position.
- Press the ‘manual button’ and set your Instant Pot 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 bone broth through a mesh strainer, cheesecloth or sieve
- Pour into container / jars.
- Transfer jars / containers to the fridge to cool.
- Remove fat cap from your jars if desired. It works great for cooking.
How to Store Instant Pot Bone Broth
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 for the broth to expand when frozen.
Instant Pot Bone Broth Nutrition Information
FAQs about Instant Pot Bone Broth
Is Instant Pot bone broth as healthy?
You can achieve the same gel consistency with an instant pot 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, instant pot bone broth may lack some additional electrolytes, nutrients and minerals which need 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. Chicken does not need to be cooked longer than 24 hours. Beef does not need 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 flavour to your bone broth.
Is it better to slow cook or pressure cook bone broth?
An instant pot or pressure cooker will save you time and get you 75% of the nutrition benefits of bone broth. But your bone broth will lack the additional nutrients and minerals which need 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 mug 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.
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!