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.
Watch the tutorial video here:
(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!