Print
This recipe for Homemade Bone Broth is so nourishing and easy to make using your Instant Pot Pressure Cooker, slow cooker or on the stove. Best of all, made with your choice of chicken, pork, beef, turkey and a combination of nourishing vegetables. The perfect natural medicine to help heal leaky gut and get your health back. Plus makes your skin so smooth - it's better than Botox! Studies show that it can help improve auto-immune diseases as well.

Instant Pot Bone Broth

Learn to make this quick and easy homemade Bone Broth recipe in your Instant Pot! Use your choice of chicken, pork, beef, and turkey plus a combination of nourishing vegetables, for a protein-packed soup.

Course Soup
Cuisine American
Keyword beef broth, bone broth, gut health, homemade bone broth, homemade chicken broth, how to make bone broth, instant pot dinner, instant pot recipe, instant pot soup recipe, making broth from bones
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 10 servings
Calories 199 kcal
Author Kelly

Ingredients

  • 3 pounds beef bones*
  • 2 medium carrots cut into thirds (I usually only use 1)
  • 1 rib celery cut into thirds
  • 1 knob fresh ginger about 1 inch
  • 2 garlic cloves optional
  • 1 teaspoon apple cider vinegar or fresh lemon juice
  • 8 cups water or as much as needed to cover the bones
  • 2 teaspoons pink Himalayan salt or sea salt, to taste
  • handful of fresh parsley optional

Instructions

  1. For extra depth of flavor and to cut down on the fat rendered from the bones, you can roast them on a baking pan in the oven at 450 F for 30 minutes prior to making the broth.

FOR THE INSTANT POT OR PRESSURE COOKER METHOD:

  1. Place all the bones in the inner pot of the Instant Pot. Add carrots, celery, ginger, garlic, and apple cider vinegar.
  2. Add enough water until the pot is 2/3 full.
  3. Close the lid and turn the valve to SEALING. Press the SOUP button and increase the cook time to 120 minutes. Allow the Instant Pot to come to pressure - this can take about 20-40 minutes.

  4. After the 120 minutes when the soup has finished cooking (the Instant Pot beeps), allow to naturally depressurize (this can take anywhere from 30-60 minutes.
  5. Open the lid, add salt to taste and parsley, if using and allow to sit for 20-30 minutes.
  6. Strain the broth through a fine metal strainer and discard the bones and vegetables. Enjoy immediately or allow to cool and pour broth into jars and store in the fridge up to 5 days or freeze for up to 3 months.

FOR THE STOVETOP METHOD:

  1. Place bones in a large dutch oven or heavy bottomed pot.
  2. Pour water over the bones and add the vinegar. Allow to sit for 20-30 minutes (helps to bring out the minerals from the bones).
  3. Add carrots, celery, ginger, garlic, and apple cider vinegar.
  4. Turn the stove to high heat and bring to a vigorous boil. Reduce heat and allow to simmer for 8-10 (to really get the health benefits of bone broth - simmer longer for 18-22 hours). Using a skimmer or spoon, remove and discard any impurities that float to the surface.

  5. During the last 30 minutes, add salt to taste and parsley, if using.
  6. Strain the broth through a fine metal strainer and discard the bones and vegetables. Enjoy immediately or allow to cool and pour broth into jars and store in the fridge up to 5 days or freeze for up to 3 months.

FOR SLOW COOKER METHOD:

  1. Place bones in a 6 quart or larger slow cooker. Pour water over the bones and add the vinegar. Allow to sit for 20-30 minutes (helps to bring out the minerals from the bones).
  2. Add carrots, celery, ginger, garlic, and apple cider vinegar.
  3. Cook on low and cook for 12-18 hours (to really get the health benefits of bone broth, simmer longer for 18-36 hours). Add salt to taste and parsley, if using the last 30 minutes of cooking.
  4. Strain the broth through a fine metal strainer and discard the bones and vegetables. Enjoy immediately or allow to cool and pour broth into jars and store in the fridge up to 5 days or freeze for up to 3 months.

Recipe Notes

Regarding bones for bone broth:

I use an assortment of chicken, pork or beef bones that I gather and freeze throughout the week - a whole roasted chicken, bone marrow, knuckles, cross shanks , oxtails, neckbones and short ribs would all work.

Nutrition Facts
Instant Pot Bone Broth
Amount Per Serving (1 cup)
Calories 199 Calories from Fat 180
% Daily Value*
Fat 20g31%
Sodium 486mg20%
Potassium 49mg1%
Carbohydrates 1g0%
Protein 1g2%
Vitamin A 2115IU42%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1.1mg6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.