Bone Broth with Instant Pot

Making Bone Broth with Instant Pot is a game changer. No need to slave away over a hot stove for hours to get the rich and flavorful nutritional benefits of this warming broth. It saves time and will change the way you make soups forever!

Why You'll Love This Recipe

• Fast - ready in about 2 hours compared to the traditional stovetop method
• Budget Friendly - use up leftover bones and vegetable scraps
• Versatile - adjust your own flavors, use as as soup base or enjoy it in a mug
• Kitchen Multitasking - using and Instant Pot allows you to set and forget, freeing up the stove to cook other things

Ingredients

• Beef Bones or Chicken Bones
• Vegetables - Onion, Garlic, Carrots and Celery
• Spices - Bay Leaf, Whole Peppercorns, Clove
• Fresh Herbs - choose from Parsley, Thyme, Dill, Rosemary, Oregano
• Apple Cider Vinegar
• Water

Equipment

• Instant Pot 6 quart of 8 quart - or any other Pressure Cooker
• Colander
• Cheesecloth

Instructions

1. Prepare - roughly chop Vegetables and wash Bones
2. Fill - place all the ingredients in the Instant Pot and fill water to the MAX line.(usually around ⅔ of the way up on the side of the pot).
3. Cook - close and lock the lid and set the pressure on Manual High for 90-120 minutes.
4. Release - allow steam to vent naturally for at least 15-30 minutes, or until the float valve drops. Do not burn yourself as the steam is very hot, and do not open until fully vented!
5. Double Strain - allow to cool. Strain the bone broth through a colander to remove large pieces, and then through a cheesecloth to remove fine particles.
6. Remove Fat - for a leaner broth, use a spoon to skim and excess fat from Broth. Alternatively, gently lay a paper towel over the broth to absorb the fat.
7. Store - keep refrigerated for up to 5 days. Freeze any extra stock you don't use.

Bone Broth Variations

• Collagen Chicken Broth - in addition to a chicken carcass, add leftover Chicken Wing Tips (see how to cut Chicken Wings) and Chicken Feet
• Collagen Beef Broth - add collagen heavy beef bones like Beef Shanks, Marrow Bones, Knuckle Bones, Oxtail and Osso Bucco
• Fish Bone Broth - use Fish Heads (salmon heads are really good) and Fish Frames
• Pork Bone Broth - popular in Asian Soups and Ramen, use Pork Trotters, Pork Knuckles or Pork Ribs
• Turkey Bone Broth - adding leftover Turkey Bones to make a tasty Turkey Broth

Recipe Tips and FAQs

• Don't Peel Onions - while onion peels don't add any nutritional value, they will add a nice rich color to your broth. It's ok to use vegetable scraps too like carrot peels.
• Roast Bones - before placing in Instant Pot, roast bones at 400°F (200°C) for 20-30 minutes for a richer depth in flavor in your broth
• Use organic, hormone free, or free range beef bones if you can find them. You want to get the best nutrients you can, without any nasties. Add some Osso Bucco into the broth and use the meat if making a meaty soup.
• Save Leftover Bones - save and freeze bones from your meals for future broths. Roast Turkey Bones, Roast Chicken Carcasses, Chicken Drumsticks, Chicken Wing Bones, Pork Rib Bones, even if they've been eaten by your family members. Save it all. It all gets super heated in the Instant Pot.
• Don't Overfill Instant Pot - the MAX ⅔ line on the side of the pot is the highest level you should fill. There needs to be space for the pressure to build in the pot.
• Vent Carefully - if an a hurry and you need to vent quickly, lightly place a kitchen towel over vent to minimize spray from the forceful release. Don't unlock and open the Instant Pot until the pressure release valve is fully vented. The broth is super hot and you don't want to burn yourself.
• Vegetables to Avoid in Broths - don't add Broccoli, Cauliflower and other Brassica vegetable in your broth. They will make your stock taste bitter.

What is Bone Broth?

Bone Broth is Soup Stock with increased nutrients and vitamins, like a Super Stock. Made by cooking bones, connective tissue and vegetables. Traditionally cooked for hours and hours of cooking ensuring all the nutrients, collagen and gelatin from deep inside the bones are extracted. When cooked properly, the Bone Broth will gel. A very healthy Soup Broth with many healthy benefits.

Adding Vinegar to Bone Broth

Adding an Acid like Vinegar to Bone Broth helps extract Collagen and Minerals from the Bones. Apple Cider Vinegar and White Vinegar are commonly used, can also substitute with Lemon Juice.

Bone Broth Serving Suggestions

• Soups and Stews - elevate flavor of your favorite soups and stews
• Drink It - pour into a mug and sip warming Broth
• Freeze Into Cubes - pour into ice cube tray for future use. Add to your cooking to boost flavor
• Sauces and Gravies - deglaze pan with bone broth, or use as a base for your gravy
• Flavor Enhancer - add to any meal to add extra depth and richer flavor

Why Didn't My Broth Gel?

When Bone Broth with Instant Pot doesn't gel, it could be because the broth is over diluted (too much water), using low Collagen Bones or it hasn't cooked long enough.

Storage

• Fridge - place cooled Broth in airtight container, like a jar with a lid. Place in fridge and enjoy for up to 5 days. * the fat layer in cooled broth solidifies making it easy to remove
• Freezer - place cooled Broth in an airtight container or an empty Soda bottle (leaving some space from the top). Label with date, freeze and enjoy within 3-4 months. Defrost in the fridge overnight before using.

Soup Recipes You'll Love

• Instant Pot Cabbage Soup
• Italian Minestrone
• Beef Borscht
• Creamy Turkey Soup
• Leek and Pumpkin Soup
• Chinese Chicken and Corn Soup
• Hungarian Goulash Soup
• Finnish Salmon Soup
• Ukha Fish Head Soup

Instant Pot Bone Broth is full of nutrients and vitamins, and doesn't take long to make. Boost your health and wellness with this traditional food, updated for modern times. Homemade Bone Broth so good, you will never buy stock again. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com * originally posted August 2019, updated November 2024