Instant Pot Bone Broth
Servings: 6 people
Calories: 48kcal
Instant Pot Bone Broth is full of natural collagen. You could even say it's “Better Than Botox” for your skin! Make chicken, pork or beef stock using kitchen scraps and your electric pressure cooker.
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Equipment
Ingredients
- 2 1/2 pounds assorted organic meat bones
- 2 carrots chopped medium
- 2 stalks celery 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.
Video
Notes
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!
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Marrow bones: Knuckles, knee joints, and shin bones with plenty of marrow add richness and flavor.
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Short ribs and oxtail: Meaty and collagen-rich, adding body and depth to the broth.
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Soup bones: Affordable and readily available, good for a basic broth.
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Carcasses: Offer a well-rounded flavor and plenty of collagen from bones and connective tissues.
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Backs and necks: More collagen-rich than breasts, contributing to a richer broth.
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Feet: High in gelatin and add a deeper flavor, though some find the taste too strong.
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Neck bones and knuckles: Similar to beef bones, with good collagen content and flavor.
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Riblets and trotters: Meaty and flavorful, adding body and richness to the broth.
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Organic or grass-fed: Prefer bones from animals raised without antibiotics or hormones for potential health benefits and better flavor.
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Freshness: Ideally, use fresh bones, but frozen work too. Roast them before simmering for deeper flavor.
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Combination: Use a mix of bones from different sources for a nuanced and well-rounded broth.
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Cook your vegetables in it.
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Use it as a base for your favorite soup recipes.
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Try one of these 40+ Recipes that Use Bone Broth.
Nutrition
Calories: 48kcal | Carbohydrates: 4g | Sodium: 413mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3455IU | Vitamin C: 3.3mg | Calcium: 18mg | Iron: 0.1mg