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INSTANT POT OR PRESSURE COOKER BONE BROTH

Instant Pot Bone Broth is full of natural collagen. Make chicken, pork or beef stock using kitchen scraps and your pressure cooker.
Course Soup
Cuisine Instant Pot, Pressure Cooker
Keywords Bone Broth
Protein Beef
Cooking Method Instant Pot, Pressure Cooker
Hot/Cold Dish Either
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 servings

What You Will Need:

INGREDIENTS
  • 2 1/2 pounds bones - assorted soup bones
  • 2 carrots - chopped, medium size
  • 2 stalks celery - chopped, medium size
  • 1 onion - cut in half with the skin left on
  • 2 cloves garlic - skin left on
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 tsp whole black peppercorns
  • 1 tsp oregano - dried, or 2 tsp fresh
  • 1 tsp thyme - dried, or 2 tsp fresh
  • 1/2 tsp sage - dried
  • 8 cups of water enough water to come to 1-inch below MAX fill line

Equipment Needed:

  • 6 QUART INSTANT POT OR PRESSURE COOKER

Method:

  • Place the bones in the Instant Pot, filling it about half full with bones.
  • Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.
  • Fill the Instant Pot with water to 1-inch below the MAX fill line.
  • Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
  • Press the "manual" button and set your Instant Pot for high pressure for 120 minutes. (I find it easier to decrease the time because the timer resets at 120 after you decrease to zero.)
  • It will take about 15-30 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
  • Once the two hours is up, allow the pressure to release naturally. It will take about 15-30 minutes, then the float valve will drop.
  • Strain the broth through cheesecloth or a strainer and cool.
  • A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool.
  • Remove the fat with a spoon and discard.

Notes

RECIPE NOTES
Your Instant Pot bone broth will keep fresh in the refrigerator for up to five days. For longer storage, I like to freeze 1-cup portions for easy use in recipes.

Nutrition

Nutrition Facts
INSTANT POT OR PRESSURE COOKER BONE BROTH
Amount Per Serving
Calories 15 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 413mg18%
Potassium 100mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 3455IU69%
Vitamin C 2.1mg3%
Calcium 17mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.