Learn 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.
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 Chicken 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.
Health Benefits Of Bone Broth
- Reduce joint pain and inflammation.
- Help skin elasticity.
- May help support the immune system.
- Help gut health including leaky gut by tightening the junctions
- It is very nutritious and full of vitamins, minerals, and amino acids. Each batch will vary on how much nutrients are in it.
FAQ:
Can you leave bone broth in Instant Pot overnight?
Yes. After it has cooked, set it on warm for 10 hours.
I will frequently let it go during the day, and then when it’s done cooking set it to warm for 10 hours when I don’t want to deal with it at the moment.
Is it better to slow cook or pressure cook bone broth?
The most important aspect is that you can get the broth to gel. So whether you use the slow cooker or pressure cooker to make your broth, you want it to gel for the most health benefits.
The slow cooker can accommodate more bones, but it loses more liquid in the cooking process, and can contain toxic substances like lead (this is more likely in older models).
Is a pressure cooker good for bone broth?
Yes. I love using the pressure cooker because you set it and forget it, plus its made from non-toxic stainless steal, plus it gives you amazing broth.
Should I skim fat off bone broth?
No. This is delicious and healthy fat. While some people recommend it for flavor purposes, I like to leave mine to add extra nutrients. You could also skim it off to use the fat for cooking.
Can I use the fat from bone broth?
Yes. Use it for pan frying, sautĂŠing, or just leave it in when making soups.
Is drinking bone broth everyday good for you?
Bone broth is full of vitamins, minerals, and amino acids. It is also has many health benefits making it a delicious choice, good for everyday.
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.
Ingredients:
Chicken or Beef Bones: I prefer chicken. They are easier to come by since I’m constantly making whole chicken for dinner and tend to be cheaper. You can even use chicken feet, see that post here.
Filtered Water – I use my Berkey Water Filter
Apple cider vinegar: Optional. This adds flavor and can help draw out the minerals in the bones.
Vegetable scraps: Like celery leaves and carrot peels: Optional. It adds flavor, color, and nutrients to the stock. When you are chopping veggies for other meals you can place the bottoms of tops of the veggies (that would normally be tossed in the trash anyhow) into a zip-lock bag and place in the freezer. When you go to make broth you have free veggies to use.
Tools You May Need:
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. Repeat three times.
- 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.
How To Use Bone Broth
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 Delicious Recipes With Broth:
- Easy Zuppa Toscana Soup
- Split Pea Soup
- Tomato Soup From Scratch
- Homemade Creamy Chicken And Gnocchi Soup
- Chicken Marsala Soup
- Sausage Sauerkraut Soup
- Creamy Chicken And Wild Rice Soup
- Easy Zuppa Toscana Soup
- Split Pea Soup
- Tomato Soup From Scratch
- Homemade Creamy Chicken And Gnocchi Soup
- Chicken Marsala Soup
- Sausage Sauerkraut Soup
- Creamy Chicken And Wild Rice Soup
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Bone Broth
Bone broth is a delicious, nourishing, gut healing and the perfect liquid, in which to simmer away vegetables and meat into a delicious homemade soup.Â
Ingredients
- 1/2 gallon of water
- 2 lbs chicken bones
- Veggie scraps -onions, celery, carrots, etc.
- Herbs- parsley, thyme, basil, etc.
- Peppercorns
- 1-2 tbs Apple cider vinegar
Instructions
- Place the chicken bones into the Instant Pot and pour over water with veggie scraps and apple cider vinegar.
- Add lid and set to seal.
- Set to low pressure for 240 minutes.
- Once the time is up, set it again for 240 minutes.
- When it is done cooking, you can either allow it to naturally release or flip the valve to venting.
- Strain off the broth using a fine mesh strainer and store broth in the fridge.
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: 267Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 107mgSodium: 103mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 28g
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! đ
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 đ
Morgan says
This post is the reason my husband surprised me with an Instant Pot! And Iâve 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.
Dana says
I like to use it to cook with. Ill throw it in a cast iron and then cook my eggs in it etc. đ
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?
Vesna says
You can can it normally by just heating up the jars and lids in three oven at 100c, for 10 minutes. No need for complex tools and methods. Just your oven.
Laney says
In Europe they still waterbathe most things, including broth. The standard recommended prpcessing time is 45 minutes to an hour for all liquid bone broth.
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!
Elyse says
Yes I would love to hear more about your experience with GAPS as well!
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. âLauren
Laura says
I am wondering the same thing. I have 2 batches to do, so I guess I’ll do one the 3 x soup cycle way and then the next batch I’ll do low pressure for 6 hours and see how they compare. Will report back, if interested.
Sarah says
Iâm interested in if the results differed!!
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!!
Christine M Tufo says
when you let it sit over night in the fridge and it thickens do you use all of it in your soup or do you throw out the top fat part?
Jocelyn says
Hello! Thanks so much for posting this. If I have some chicken giblets, do you recommend adding them to the pot as well? If not, is there some other easy and nutritious use for them? Thanks!
Roxanne Heusdens says
Do you also ask the butcher for the bones from your half cow? Your videos have just shown you using chicken.
Melodie says
Just make this yesterday, it is a wonderful and simple recipe! Thank you! Definitely will be making again!
Danielle says
I’ve been making bone broth in my instant pot for awhile but rarely get it to get and couldnt figure out way….thanks for mentioning the water/bones ratio. Hopefully I’ll have a gellier broth next time!
Shawn says
My broth came out a lot darker than the picture. Can you cook it too long? It has a brownish tint vs yellow. I would hate to go through making a dish to find out this is wrong.
Corie says
QUESTION: I made a whole (locally grown chicken) and then I was going to make broth with the water, salt, herb, I put in to cook the chicken. When I took out my chicken the liquid didn’t have a really nice taste. There was a lot of gelatin but I just didn’t care for the fatty aspect of it. So gave this to the dog and started over w/ bones and veggies. Do you add veggies into your chicken broth? Salt
Kristi says
Can this be pressure canned?
Annisa says
My pressure cooker only does High pressure, slow cook and sear. Should I do less time?
Lisa says
You can do it the same amount of time on high pressure.
Julia says
Hello! I made this broth about six days ago. It has been in my fridge and now I got some supplies to put it in the freezer. However, I now want to make some chili with it. Does that mean my chili will only be good for one day? And when I use the broth from the freezer, will it only be good for a day? Hoping this makes sense!
Jennifer Harden says
Post the recipe for bone broth cooked on the stove. I have electric stove đ Thank you
Lisa says
Here is a great blog with the various ways to make your bone broth, including on the stove top. Hope this helps! https://www.clovermeadowsbeef.com/bone-broth/#recipe
Cathy says
Hi, Lisa!
What a great post, right? People have been loving it and commenting for years!
I moved to Honduras almost two years ago, and my Instant Pot was one piece of kitchen equipment that made the trip with me. When I finally got brave enough to buy whole chickens here, I started pressure cooking for 70 minutes a whole five-pound frozen chicken by placing it in a steamer made for the IP. I remove the cooked chicken to a tray (to pick apart, meal prep, etc.) and put the steamer basket full of bones and skin back in the IP with water, some added vegetable pieces, and a dash of ACV.
That pressure cooks on high for 120 minutes. Gels every time, and SO easy to lift that steamer basket out, leaving just the broth behind. I do strain the broth one last time before cooling and refrigerating it.
Your website is on my One Tab with everything I open each morning to begin my day. Today I am making your dumpling recipe, and I can hardly wait! Oh, I should mention that I am 66 years old and still learning! Thank you for all you do.
Lisa says
Thank you for sharing that Cathy. I haven’t tried that with the steamer trays. What a great idea! Happy you are here!
Cathy says
Here is the one I use (URL is for an eight qt IP): https://tinyurl.com/IP-Steamer-Basket.
Lisa says
Thank you Cathy!
Tabitha says
New to using an Instant Pot, so I’m in the learning phase. What’s the difference between doing this recipe on high vs low pressure? I skimmed the article, following the directions, and didn’t look down at the recipe until my 6 hours were up and realized I’d missed that this was supposed to be on low pressure. I did it for 6 hours on high. It isn’t gel yet, so I’m doing another 2 hours on low this time.
Tabitha says
Still didn’t gel. Oh well.
Lisa says
It won’t gel until after it cools. It actually not a huge deal using high pressure vs low pressure. I’ve done both.
Shameka Drake says
Hi Lisa!
Thanks for the recipe. Just needed clarification on cooking time. The recipe says 240 minutes, two times but the video says 120 minutes, three times. Which do you use currently?
Lisa says
Honestly, either one works. You could even go longer if you want. If there is ever a difference between the video and the recipe card, always go with the recipe card. Once videos are published I can’t edit them, but I can with blog posts.
Judy says
Hi Lisa: when you say to leave the broth on keep warm for 10 hours, what level would you set the âkeep warmâ at? Low, medium or high? (The IP DUO PLUS has three settings) thanks again for all the wonderful information. This is my first instant pot recipe ever!!
Lisa says
Mine doesn’t have that option, but medium or high would be fine.