Instant PotLearn how to make the best bone broth in the instant pot with this simple tutorial. Bone broth is nourishing, gut healing and the perfect liquid, in which to simmer away vegetables and meat into a delicious homemade soup.
It is known to be an effective immune booster, which is the reason mom reached for the chicken noodle soup when you were sick as a kid.
Real Bone Broth is Solid When Refrigerated
Homemade bone broth is not liquid when made properly.
Unfortunately, the liquid chicken broth you find in boxes on grocery store shelves, doesn’t have the same healing properties as bone broth.
When bones are simmered for long periods of time, gelatin is pulled from them, causing the jello like consistency.
The stuff you find in the grocery store simply isn’t made with the health benefits in mind.
Bone broth has a special place in the meal rotation here at the farmhouse. I love the simplicity of a homemade soup.
From cheeseburger soup, to pumpkin, roasted red pepper and tomato soup and more. It is a staple, no matter the season.
Packing so many vegetables an broth into a cozy, nourishing one-pot meal is a no-brainer for me. Less dishes. More nutrition. I’m all there.
Plus, I love being able to use every part of the chicken. I pay good money for organic, pasture raised chickens.
The last thing I want to do is throw away the leftovers bits of meat and bones, when they are still packed with nutrition.
Instant Pot Bone Broth
I have been making chicken broth on the stovetop for years now. The process is simple. Simmer bones in water for at least 24 hours.
The problem is I always need all my stovetop space.
As a family of 8, it isn’t practical to have one large stock pot and burner constantly occupied with simmering broth.
Also, I didn’t really like leaving the burner on at all times. It was on while we left the house and overnight. It felt like the fire hazard.
Recently, I started making my go-to recipe in the Instant Pot, and I don’t think I will be going back to my old way. It gets it done in way less time and I get my burner back.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
What you will need:
Chicken or Beef Bones
Filtered Water – I use my Berkey Water Filter
Optional: Apple cider vinegar
Optional: vegetable scraps, like celery leaves and carrot peels
Watch The Video
How To Make The Best Instant Pot Bone Broth
Add Veggies, Bones, And Water
- Fill the Instant Pot with your bones of choice. I fill the stainless steel pot about 3/4 of the way up with bones. A good example of bones used in this scenario is approximately two chicken carcasses.
- You can also use bones from legs only, thighs only, etc. If you made barbecue chicken legs, when you are done eating, throw the bones in a ziplock bag and into the freezer. Any bones you can add to the pot will work great.
- It is also ok to mix bones from different animals in the same pot. No harm, no foul.
- Cover the bones with water. Make sure the water isn’t too high above the bones. For the broth to gel, it is important to have a water to bone ratio that isn’t too high.
- Watch the video to see how many bones and water I add for bone broth that effectively gels.
- Add a few tablespoons of apple cider vinegar. The acidic vinegar pulls nutrients from the bones into the broth water.
Set The Instant Pot
- Press the soup button on the Instant Pot. Set it to low pressure and the maximum cooking time of 120 minutes.
- The first time I made bone broth in the Instant Pot it didn’t gel. I was disappointed. Turns out it just needs more time. Repeat the low pressure soup button two more times. Run it through the cycle a total of three times.
- If a cycle happens to finish while you are sleeping or out and about, no worries. It will just go to warm. Sometimes I get through the whole process in six hours.
- Sometimes I let it sit on warm between cycles and the process is stretched out for 24 hours.
Straining it off
- Take the lid off the Instant Pot and press the cancel button to turn it off. Allow it to cool slightly before straining it off. Just be sure to put it in a place on your counter where you won’t forget about it. Not that I’ve done that….twice.
- Once the broth is cool enough to work with, place a stainless steel strainer over a large bowl. Strain off the bones.
- If you have chickens, they love to eat whats left. Little cannibals.
- Pour the broth into half gallon jars. I find a funnel is helpful for this.
- Store them in the refrigerator for up to one week.
- I usually make one gallon at a time.
Which bones are best for homemade bone broth?
I like the taste of chicken broth best. Any bones will work.
Beef soup bones usually have more fat. There will be a thick layer of tallow at the top of the jar, after it is refrigerated.
How to get bones for bone broth
- Always eat meat with bones. Don’t buy boneless skinless chicken breasts. They are all white meat and pretty flavorless. Plus, they won’t give you any bones for broth. I make a whole chicken a couple times a week. That provides most the bones I need.
- Find a local farmer who you can purchase meat from. My sister and I usually split a whole cow a couple times per year. The meat processor charges a very small amount to throw in the bones.
- Ask local farmers what they do with the extra bones that people don’t want.
- I hear Whole Foods sells bones in the freezer section. I’d be willing to bet they will cost you an arm and a leg.
Can you freeze broth?
Yes. After it has been cooked and cooled you can freeze it. I will usually freeze it in a quart size mason jar leaving a few inches of headroom to allow for expansion (a ziplock freezer bag will also work. If you don’t leave any space at the top, your mason jar will likely break.
You can also freeze it in table spoon portions in a silicon mold. That way if you only need a little bit to flavor a dish you have already portioned out cubes.
Bone Broth Uses
Adding broth to dishes helps boost flavor and nutritional value. Some of my favorite ways to use it in cooking include:
- Soup
- Stews
- Cook rice, couscous, risotto, quinoa, etc. in broth for added flavor.
- Baste a chicken or turkey in it.
- Use it in place of water in savory Instant Pot or Crock-Pot dishes.
- Make our families’ favorite Sourdough Stuffing or Chicken Pot Pie.
Find More Recipes Straight From The Farmhouse:
- Roasted Red Pepper and Tomato
- Hearty Potato
- Easy Einkorn Sandwich Bread – No-Knead
- White Chicken Chili from Dried Beans
- Easy Sourdough Dinner Rolls
If you try this recipe, I would love if you rated it and tag me on Instagram @farmhouseonboone
Best Bone Broth
Delicious bone broth is nourishing, gut healing food perfect to turn into delicious soup.
Ingredients
- 1/2 gallon of water
- Chicken bones
- Veggie scraps -onions, celery, carrots, etc.
Instructions
Fill the Instant Pot with your bones of choice. I fill the stainless steel pot about 3/4 of the way up with bones. A good example of bones used in this scenario is approximately two chicken carcasses.
Cover the bones with water. Make sure the water isn’t too high above the bones. For the broth to gel, it is important to have a water to bone ratio that isn’t too high.
Add a few tablespoons of apple cider vinegar. The acidic vinegar pulls nutrients from the bones into the broth water.
Press the soup button on the Instant Pot. Set it to low pressure and the maximum cooking time of 120 minutes.
Repeat the low pressure soup button two more times. Run it through the cycle a total of three times.
Take the lid off the Instant Pot and press the cancel button to turn it off. Allow it to cool slightly before straining it off.
Once the broth is cool enough to work with, place a stainless steel strainer over a large bowl. Strain off the bones.
Pour the broth into half gallon jars.
Store them in the refrigerator for up to one week.
Notes
This will store for up to a week in the refrigerator. Or you can freeze for up to 6 months.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 37Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 30mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 3g
PIN IT FOR LATER:
Annie says
Hi Lisa,
I make chicken broth using the same ingriedents as you. However, I use my crockpot and cook it for 24 hours, cool, and strain it into a large pot using a cheesecloth inside my colander. I then portion it into freezer containers and freeze for future use.
I usually make this on the weekends so I’m always around just in case there’s an issue with the crockpot. (Never had one but I trend to be overly cautious. Old electricity, plumbing, kitchen in midst of renovation, 100 year old house…..?
This is the best broth to use when making soup or when a recipe calls for broth. Way more flavor, cheaper and better for my family than the store bought stuff.
Thanks again for all your tips and the great videos.
Annie
Lisa says
Sounds like another great way to make it! Thanks for sharing, Annie! 🙂
Irina says
How do you store the broth in the freezer Annie? Doesn’t the liquid expand while freezing?
Rom says
I freeze mine in a dedicated silicone mold, and then put then ion ziplock bags 🙂
Morgan says
This post is the reason my husband surprised me with an Instant Pot! And I’ve been LOVING using it as a guide to make my broth quicker (and more healthful) than was possible with my crockpot. My question now is: can I cook with the soup function on medium or high pressure in order to make the process faster? Usually I time the 6 hrs well enough, but not today. Wondering if next time I need it in 4-5 hrs I could just use higher pressure?
Dianna Stewart says
Just found you. Thank you so much for what you are doing. I am very new to all of this and i am wanting the chicken broth to help me increase my immune system and am wanting to drink about 1/2 a cup to a cup a day, i am looking at 70 years young these days and need all the help i can get. My question to you is about the tallow, how do i use it, im not a soup eater so what would you suggest i do with it ? Thank you so much and i am so glad to have found you. I look forward to watching more, God Bless.
Mary says
I am curious about how to use the tallow as well. The only way I have heard of that is making tallow candles.
Most homes in past decades had a pot of something going on the stove 24/7. This is where the term pottage comes from.
Anne says
Are there any statistics comparing nutrittive value of bones prepared in an Instant Pot for 2 hours and those prepared in a slow cooker for 12+ hours? Just curious, as to whether it would be possible to extract more from the bones by re-pressurizing them? Thanks
Anne
Julie Brigman says
The recipe says you re-pressurize a total of 3 times. So I believe it would be a total of 6 hours to achieve the gel consistency.
Bob Collinsworth says
Great video. Your explanations are clear and concise. It all makes good sense when you explain it the way you do. Thank you!
Jan says
Can this broth be sealed in mason jars and shevled
Julie says
Yes! I can mine, because I make large amounts at a time. Here’s a good link for that. https://practicalselfreliance.com/canning-bone-broth/
You will need to do this in a pressure canner, not a water bath canner.
Phoebe says
Hi Lisa,
I’ve been wanting to can my own bone broth for a while, but there are other recipes that say you absolutely need to use the pressure canning method. I am not going to use the broth right away so it will be kept in my pantry until I need to use it. What are your thoughts on the pressure canning method and is it safe to keep the cans in my pantry until I want to use it?
Janell says
Can you make a recipe card for this bone broth?
Petra says
Love this and are now making broth regularly
Elena says
Id love to hear more of your experience with the GAPs diet. I want to go on it and need some motivation! Suggestions to make it easy. Thanks!
Sadie says
What size instant pot are you using?
Lisa says
I use the 6 quart.
Beverly says
We made bone broth before with a big stock pot and it was really good but so time consuming and hands on that we just haven’t had the time to make it as much as we would have liked. I found your website through a tidbits blog post. I am so blessed to have read that post! This is by far the best way to make bone broth!!! Thank you so much!
Lauren says
Hi. Question about the process. Can I ask why you use the soup button at low pressure for 120 minutes, 3times. Why not just use low pressure for 6 hours? Thanks. —Lauren
Philippa says
Hi
I really enjoyed reading this but I’m a bit confused. I’ve read 3 or 4 articles on bone broth but none have cleared it up for me. I just don’t understand the difference between bone and chicken broth. You seem to use it interchangeably in this post. If you have to much chicken left on your bones does that make it chicken broth? Does chicken broth have less nutritional value? Or maybe they can be used interchangeably and it really doesn’t matter.
Last question why do you cook it on low pressure? Wouldn’t it be faster to just cook it on high pressure?
Thanks –Philippa
Cathy Hansen says
From what I understand, stock is the tasty water after you have simmered meat and/or bones for a short time (the taste is milder and the liquid is clearer). I will often thinly slice off the breast meat and then simmer a whole chicken for a couple hours.
Bone broth is highly nutritious because it is simmered for such a long time (usually 24-36 hours on the stove and often darker in color) that it pulls the vitamins and minerals out of the bones! Hope that helps!
Heather says
Can you make bone broth with deer bones?
Emily says
So excited to finally try this yesterday! When should the broth congeal? After being in the fridge over night mine is still liquid. I did a total of six hours in the instant pot.
Thank you!!