Instant Pot Bone Broth

I love how easy it is to make bone broth for the week ahead! Rich in nutrients and great to use for soups and cooking grains throughout the week!

Prep Time 15 mins

Cook Time 4 hrs

Resting Time 2 hrs

Total Time 6 hrs 15 mins

Servings Quarts

2 1/2 lbs Beef Bones/ Chicken Bones optional to add 2 chicken feet for added gelatin / collagen
1-2 tbsp apple cider vinegar helps to draw minerals from the bones
1 tsp peppercorns optional
1 tsp sea salt
3 whole carrots chopped
3 whole celery stalks chopped
1 medium onion chopped skin on
3-4 medium cloves of garlic smashed with skin on
1 tsp added spices (rosemary, thyme, oregano, bay) optional for added flavor
water to the liquid fill line on your pressure cooker

Option to saute the bones first on sauté mode- I do this if the bones are new and have fat on them to render it off.
Place bones, vegetables, apple cider vinegar, spices, salt, pepper and water into the pressure cooker/ instant pot. Seal it shut
Pressure Cook on High for 4hrs
Once you can take the lid off (mine usually takes 1hr) then let it cool almost completely before straining it into a large bowl.
Option to skim any excess fat off the top of the bowl - to do this place the bowl in the fridge before putting it in jars. I like the added flavor the fat gives the broth and when using pasture raised animals / grass fed there is very little fat to skim off.
Fill Glass Quart Jars with your broth and place in the fridge. It will keep for a week.
To save and use for later you can freeze in freezer containers or I like to plop mine into these 1/2 cup molds to use for soups / bone broth cups whenever I need it.

Keyword bonebroth

Tried this recipe?Let us know how it was!