This instant pot bone broth recipe turns leftover bones into rich, sippable stock in just a few hours.
Instant Pot bone broth feels like a kitchen cheat code because it skips long hours at the stove on chilly days and on busy weeknights.
This pressure cooker version gives you a clear base for soups, stews, sauces, and simple sipping.
Instant Pot Bone Broth Building Blocks
This method stays simple. You cover roasted or raw bones with water, add aromatics, then cook the mixture under high pressure long enough to pull collagen and minerals from the bones. The sealed pot holds in steam and flavor, so you get a concentrated broth in a fraction of the usual time.
Chicken backs and wings give a light, golden broth, while beef bones give a darker, richer result. A splash of vinegar helps extract gelatin from the bones, and basic vegetables round out the flavor so the broth stands on its own in a mug.
| Ingredient | Role In Broth | Typical Amount |
|---|---|---|
| Chicken, beef, or turkey bones | Main source of collagen, fat, and flavor | 1–1.5 kg / 2–3 lb |
| Water | Draws flavor from bones and carries nutrients | Up to the Instant Pot max fill line |
| Onion | Adds sweetness and depth | 1 large, quartered |
| Carrots | Softens sharp flavors and adds color | 2, cut in chunks |
| Celery | Brings gentle bitterness and aroma | 2 stalks, cut in chunks |
| Garlic | Adds savory notes | 3–4 cloves, smashed |
| Vinegar (apple cider or white) | Helps pull gelatin and minerals from bones | 1–2 tablespoons |
| Salt and whole peppercorns | Seasons the broth | To taste, added after cooking |
| Bay leaves, thyme, or parsley stems | Optional herbs for aroma | 1–3 sprigs or leaves |
How This Instant Pot Bone Broth Method Works
The Instant Pot locks in steam, so the internal temperature stays high and steady while the liquid stays trapped. Pressure cooking speeds up the breakdown of cartilage and connective tissue in the bones. That is why a good Instant Pot bone broth sets into a soft gel in the fridge when you use enough bones and cook long enough.
Dietitians point out that bone broth carries collagen, amino acids, and minerals such as calcium and magnesium, though exact amounts vary with the recipe and cooking time. A cup of warm broth still brings hydration, gentle protein, and comfort on cold days.
For a closer look at possible nutrient content, you can review this Cleveland Clinic article on bone broth, which breaks down what current research actually shows.
Instant Pot Bone Broth Timing For Busy Cooks
Different bones need different time under pressure. Small poultry bones break down faster than large beef joints. Fat content also changes the feel of the finished broth. Here is a simple set of ranges that keeps your Instant Pot bone broth flexible while still giving clear cooking times.
- Chicken bones: 2–3 hours on high pressure, natural release.
- Turkey bones: 3 hours on high pressure, natural release.
- Mixed poultry and beef bones: 3–4 hours on high pressure, natural release.
- Beef marrow or knuckle bones: 4 hours on high pressure, natural release.
Shorter times give a lighter broth that works well for sipping or delicate soups. Longer times give a darker broth with more body, which suits hearty stews or sauces.
Step By Step Instant Pot Bone Broth Recipe
Prep And Optional Roasting
Start by gathering about 1–1.5 kilograms of bones. If you have raw bones, you can roast them at 220°C / 425°F for 30–40 minutes until they brown. Roasting adds color and a toasted flavor. If your bones come from a roast chicken or a batch of baked beef ribs, they are already roasted and ready for the pot.
Load The Instant Pot
Place the bones in the inner pot. Add onion, carrot, celery, garlic, herbs, and vinegar. Pour in cold water until the bones are just covered, staying under the max fill line. Lock the lid and set the valve to the sealing position. Check that the sealing ring sits flat and that the steam release parts are clean so pressure builds as it should.
Pressure Cook The Broth
Select Manual or Pressure Cook on high. Set the timer based on your bone type: 2–3 hours for chicken, 3 hours for turkey, up to 4 hours for dense beef bones. Long timers on an Instant Pot sound unusual, yet the appliance is designed for extended batches such as stock or bone broth.
When the timer ends, let the pressure drop on its own. Quick release tends to throw more fat and small particles into the steam path, and the broth can cloud. A full natural release often takes 30–40 minutes, so plan that into your timing.
Strain, Chill, And Store
Once the float valve drops, open the lid away from you to avoid hot steam. Use a slotted spoon or tongs to lift out the large bones and vegetables. Strain the liquid through a fine mesh sieve. For a very clear broth, line the sieve with a clean towel or several layers of cheesecloth.
Cool the broth as fast as you can. Large volumes of hot liquid in the fridge raise the temperature around nearby food. Pour the broth into shallow containers, set them in an ice bath, and stir now and then until steam stops rising. Then move the covered containers to the refrigerator.
Once the broth chills, a layer of fat will set on top. You can lift this off and save it for cooking vegetables or roasting potatoes, or leave a thin layer to protect the broth in the fridge. Label containers with the date and type of bones so you use older broth first.
Food safety agencies such as FoodSafety.gov cold food storage charts advise using meat broth kept in the fridge within a few days and freezing longer than that.
Seasoning And Flavor Tweaks
Salt your Instant Pot bone broth after cooking, not before. Salty bones, salty scraps, and reduced liquid can turn the broth too strong if you season at the start. Taste the cooled broth and add salt a little at a time until it tastes rounded and savory.
You can also split one batch into plain and seasoned portions. Leave one container clean for recipes where you might reduce the broth or add salty ingredients such as soy sauce or cured meats. Season a second portion more boldly for sipping straight from a mug.
Common tweaks include a knob of fresh ginger and a splash of fish sauce for an east Asian lean, charred onion and more tomato for a beef soup base, or extra garlic and herb stems for a cozy chicken broth feel.
Nutrition Notes For Home Bone Broth
Exact nutrition for home Instant Pot bone broth varies. Protein, collagen, and mineral levels depend on bone type, cooking time, and how much you skim or dilute the broth. One cup can carry several grams of protein plus small amounts of minerals like calcium, magnesium, and potassium.
Bone broth sits beside other protein sources in your week. You can use it to cook grains, beans, or vegetables instead of plain water so every spoon carries more flavor.
Sodium is one point to watch. Long cooking shrinks volume while mineral content stays behind, so broth can taste quite salty if you add too much seasoning. Taste before adding salt, and keep track of canned or boxed ingredients that already contain sodium.
| Storage Method | How Long It Keeps | Best Use |
|---|---|---|
| Fridge, in sealed container | 3–4 days | Daily sipping or quick soups |
| Freezer, small jars or tubs | 2–3 months | Planned soups, sauces, and stews |
| Freezer, ice cube tray portions | 2–3 months | Adding depth to sauces and pan gravy |
| Frozen flat in bags | 2–3 months | Stacking in small freezers |
| Reheated on the stove | Use within 24 hours | Sipping or cooking grains |
| Reheated in the microwave | Use right away | Single mugs or small portions |
| Broth kept warm in a slow cooker | Up to 2 hours | Serving a group at the table |
Small jars or cube trays make it simple to thaw only what you need.
Serving Ideas For Instant Pot Bone Broth
Once you have jars of golden broth in the fridge or freezer, quick meals fall into place. Warm a cup with a squeeze of lemon and a small piece of butter for a simple drink. Or stir in miso paste, sliced green onion, and leftover rice for a fast bowl.
Use this instant pot bone broth recipe as the base for chicken noodle soup, barley and mushroom soup, or beef stew. Any recipe that calls for stock or broth gains more body when you use bone broth instead of plain stock.
Instant Pot Safety Reminders
Most modern electric pressure cookers, including the Instant Pot line, build in layers of safety such as locking lids, pressure sensors, and automatic shutoff. The safest approach is to read the model manual, follow the fill lines, and keep vents and sealing rings clean so steam can move as designed.
Do not block the steam release with a towel or lid from another pan, and do not overfill the pot with bones and water. Leave space for the liquid to bubble under pressure. If your Instant Pot ever shows an error code or struggles to come to pressure, unplug it, let it cool, and check the manual or the maker’s help pages before you try again.
With those habits in place, this Instant Pot bone broth turns leftovers into something you will actually crave, and it does so with far less fuss than a stockpot on the stove.
