Instant Pot bone broth is a snap to make!
What’s an Instant Pot, you may ask? It’s an electronic pressure cooker that’s been gaining popularity lately.
(Don’t have an Instant Pot? No worries. Get the tutorial for making the best bone broth on the stove top or in a slow cooker here.)
It cooks with the speed of a stove top pressure cooker but like a slow cooker, produces meats and stews that are tender…plus a ton more.
I’m the first to admit: I was really skeptical about the Instant Pot and resisted getting one for a really long time.
I had a lot of loyalty to my programmable slow cooker, and my stove top Fagor pressure cooker did the job just fine (though, when making broth the whole neighborhood ended up smelling a little funky).
Turns out, since I got my Instant Pot back in February – for a ridiculous sale price may I add – I haven’t used my slow cooker or other pressure cooker once.
So yeah, I drank the Instant Pot Kool-Aid, and I like it.
I end up making a batch of bone broth about once a week, and the Instant Pot cuts down on the cooking time but still gives a gelatin-rich broth.
Sometimes on Instagram, I post pictures of my bone broth / soup stock in action, and I always get tons of questions about how I make my liquid gold.
I decided to finally write it all up and make a short tutorial video so you can see how to make Instant Pot bone broth for yourself.
Why is bone broth so awesome?
It’s a great source of gelatin and a traditional food that forms the base of cooking in many cultures.
The gelatin in bone broth is widely revered for helping soothe the gut and joints as well a build stronger hair and nails.
Now, making bone broth is a bit like dressing Mr. Potato Head. (Don’t worry, he’s paleo now, too.)
You’ve got a base with bones, water, and an acid. The acid – something like apple cider vinegar or lemon juice – helps break down the bones a bit faster.
How you dress it up with veggies, spices, and other aromatics is totally up to you, though.
Don’t take this as a “Steph said these are the only ingredients that can go into your bone broth” tutorial. Rather, consider it a jumping off point to explore other ingredients.
Whether you use raw or roasted bones is totally up to you. I happen to prefer roasted bones over raw because the final bone broth flavor is richer and more complex.
I save bones from whole roasted chickens and chicken thighs in a bag in my freezer. When I have enough, I’ll make a batch of bone broth.
Sometimes, I’ll troll the market for turkey or chicken backs or necks or chicken feet. Just roast them off in a 425°F oven until golden brown, then toss in the Instant Pot.
The aromatics can be anything from onion, green onion, and carrot to mushrooms and celery. I save trimmings like onion bottoms in a bag in my freezer, too. When I’m ready to make a fresh batch of bone broth, I reach into the freezer, pull out the chicken bones and veggies, throw it in the pot and go.
Lately, I’ve been experimenting with some other aromatics and spices to make a pretty tasty chicken pho broth, so stay tuned for that.
- Place the chicken bones, veggie trimmings, bay leaves, peppercorns, apple cider vinegar, and fish sauce (optional) into the Instant Pot insert.
- Fill to one inch below the max line with fresh cold water.
- Place the insert into the Instant Pot, put the lid on, and close the release valve.
- Set to Soup, then manually change the time to at least 90 minutes. (I go to the max time: 119 minutes).
- Let the pressure release naturally.
- Remove the insert and let the broth cool enough until it's safe to handle.
- At this point, I strain it, bottle it up into quart-sized Mason jars, then refrigerate it.
Pin this Instant Pot Bone Broth for later!