Instant Pot “Better Than Botox” Bone Broth is full of natural collagen! Make chicken, pork or beef stock using kitchen scraps and your electric pressure cooker.
Don’t have an Instant Pot? You can make this bone broth in your slow cooker too! Plus, be sure to save those shellfish shells to make this homemade seafood stock recipe.
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I talked in this post about how you’ll almost always find a mysterious bag of bones in my freezer. There’s also probably some onion peels, carrot nubs, parsley ends and celery leaves in there – it’s my bag of bone broth making goodies.
All that stuff that you’d typically throw away in the garbage is perfect for making bone broth, or stock as it’s otherwise known.
I also use this technique for my homemade seafood stock recipe.
So, whenever I’m chopping up some veggies for dinner, I’ll pull out that ziploc freezer bag and just load those peels, ends and leaves in there. And, when I’m making something like this Easy Roasted Chicken or these Short Ribs, those bones will find their way in there too.
When the bag is full, I just empty it into my Instant Pot, add a good glug of apple cider vinegar (it helps pull the nutrients out of the bones) and add water to 1-inch below the fill line. Then, I just set it to cook on high pressure for 120 minutes.
Once the 2 hours is up, I let the pressure release naturally (it takes about 15 minutes) and voila! Strain the broth and discard the bones and veggies and you’re left with the most beautiful, golden broth!
Typically, I’ll cook up a batch of Instant Pot bone broth once a week.
Why you’ll love it
Instant pot bone broth is so much cheaper than buying cartons in the store.
Plus it tastes SO much better. So, good in fact that I normally just drink the bone broth, straight up, sipping it out of a coffee cup. Especially needed in the Oregon wintertime when it rains for months on end!
I also love to doctor it up with a bit of white miso paste and a squeeze of ginger from those little tubes that you find in the refrigerated sections at stores like Trader Joes.
You could also grate in some fresh ginger, but the tube is so much easier.
Why bone broth is so good for you
- Rich in collagen: Collagen is the most abundant protein in the human body, and it’s essential for healthy bones, joints, skin, and hair. Bone broth is a naturally rich source of collagen, which is broken down into gelatin during the cooking process. Gelatin is easily absorbed by the body and can help to improve the health of your connective tissues.
- Good source of protein: Bone broth is a good source of protein, which is essential for building and repairing muscle tissue. It’s also relatively low in calories, making it a great option for people who are trying to lose weight or maintain a healthy weight.
- Contains essential minerals: Bone broth is a good source of essential minerals, such as calcium, magnesium, and phosphorus, which are all important for bone health. It also contains other minerals, such as iron and zinc, which are important for overall health.
- May improve gut health: Some studies suggest that bone broth may help to improve gut health. The gelatin in bone broth may help to soothe the lining of the digestive tract and reduce inflammation. Additionally, bone broth is a good source of probiotics, which are beneficial bacteria that can help to improve gut health.
- May help with joint pain: Some people report that bone broth helps to relieve joint pain. The gelatin in bone broth may help to lubricate the joints and reduce inflammation.
- Easy to digest: Bone broth is a very easy-to-digest food, which makes it a good option for people with digestive problems. It’s also a good source of fluids, which can help to keep you hydrated.
Ingredients needed
- Assorted Meat Bones – Read more below on the best bones to use for bone broth.
- Celery & Carrots
- Onion & Garlic
- Fresh Herbs – I like to use whatever I have on hand. Parsley and thyme are some great options.
- Apple Cider Vinegar – The acidity of ACV is believed to help breakdown collagen and other connective tissues in the bones, making it easier to extract nutrients like gelatin, glucosamine, and chondroitin sulfate. This can result in a broth richer in these beneficial compounds.
- Salt & Black Peppercorns
- Water
How to make it
- Add Ingredients: Fill your instant pot about half full with bones. Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.
- Add Water: Fill the Instant Pot with water to 1-inch below the MAX fill line.
- Cook: Cook on manual HIGH pressure for 120 minutes. Tip: I find it easier to decrease the time because the timer resets at 120 after you decrease to zero.
- Release Pressure: 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: 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.
Best bones for bone broth
Beef
- Marrow bones: Knuckles, knee joints, and shin bones with plenty of marrow add richness and flavor.
- Short ribs and oxtail: Meaty and collagen-rich, adding body and depth to the broth.
- Soup bones: Affordable and readily available, good for a basic broth.
Chicken
- Carcasses: Offer a well-rounded flavor and plenty of collagen from bones and connective tissues.
- Backs and necks: More collagen-rich than breasts, contributing to a richer broth.
- Feet: High in gelatin and add a deeper flavor, though some find the taste too strong.
Pork
- Neck bones and knuckles: Similar to beef bones, with good collagen content and flavor.
- Riblets and trotters: Meaty and flavorful, adding body and richness to the broth.
Other Factors
- Organic or grass-fed: Prefer bones from animals raised without antibiotics or hormones for potential health benefits and better flavor.
- Freshness: Ideally, use fresh bones, but frozen work too. Roast them before simmering for deeper flavor.
- Combination: Use a mix of bones from different sources for a nuanced and well-rounded broth.
How to use bone broth
- Use it instead of water when you’re cooking rice or pasta – It adds flavor and nutrients.
- Cook your vegetables in it.
- Use it as a base for your favorite soup recipes.
- Add it to your mashed potatoes to keep them moist.
- Whip up a tasty beef gravy or chicken gravy.
- Try one of these 40+ Recipes that Use Bone Broth.
How to make ahead & store
I like to freeze my Instant Pot bone broth in these silicone ice cube molds for easy use in recipes. Once the cubes are frozen, I package them up into a large ziploc bag.
Each cube is about 1/3 cup of broth. If I need to thaw some bone broth quickly, it’s easy to just pop a few of these cubes into a small saucepan or into a microwave to thaw them quickly.
It’s much faster than thawing an entire mason jar of bone broth.
You can also freeze the bone broth in the same silicone mold that I use to make these Instant Pot Sous Vide Egg Bites!
Bone broth has been touted as being “better than Botox” because it’s full of goodies like collagen and gelatin. They’ll help plump your skin, coat your digestive tract and cushion your joints.
That’s why it’s highly desired for your Instant Pot bone broth to gel after it’s cooled.
How to make gelatinous bone broth
The way to be sure it gets that high concentration of collagen and gelatin is to be sure that your ratio of water to bones is just right. And to be sure that you’re using organic bones that have a good amount of collagen to them.
Conventionally raised chickens don’t have as much collagen in their joints and bones as an organically raised chicken. Marrow rich beef on the other hand, will produce plenty of gelatinous goodness.
However, don’t worry if your bone broth doesn’t gel.
It’s still got loads of minerals and nutrition in there. Enjoy!
How is bone broth different from regular broth or stock
- Bone broth: Bone broth typically cooks for longer and puts a focus on bones rich in collagen. It has a thicker and richer consistency, potentially higher in nutrients and is often enjoyed on its own.
- Regular broth: Shorter cook time, includes bones and meat, lighter and thinner consistency, lower in nutrients compared to bone broth, primarily used as a base.
- Stock: Moderate cook time, similar ingredients to regular broth but often with more spices, falls in between regular broth and bone broth in terms of flavor, consistency, and nutrient content.
More Instant Pot recipes
- Instant Pot Steamed Artichokes
- Instant Pot Rice
- Instant Pot Glazed Corned Beef & Cabbage
- The Best Instant Pot Mac and Cheese
- Instant Pot Lentil Soup with Sausage & Kale
- Instant Pot Cheesy Southwestern Lentils & Brown Rice
Did you try this instant pot beef bone broth recipe?
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Don’t have an Instant Pot? You can make this bone broth in your slow cooker too! Plus, be sure to save those shellfish shells to make this homemade seafood stock recipe.
Full Recipe
Instant Pot Bone Broth
Ingredients
- 2 1/2 pounds assorted organic meat bones
- 2 carrots (chopped medium)
- 2 celery stalks (chopped medium)
- 1 onion (halved, skin left on)
- 2 cloves garlic (skin left on)
- Assortment of fresh herbs
- 1 Tablespoon apple cider vinegar
- Generous pinch of whole black peppercorns
- 1 teaspoon kosher salt
- 8 cups of water (enough water to come to 1-inch below MAX fill line)
Special Equipment: 6 quart Instant Pot or pressure cooker
Instructions
- 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
Nutrition
This post was originally published in 2018. It was updated in 2024 to provide additional information. The instant pot beef broth recipe remains the same. Enjoy!
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