Instant Pot Bone Broth
Instant Pot Bone Broth is a nourishing, soul-warming dish that captures the essence of home-cooked comfort in a way that’s both straightforward and deeply rewarding. Rich in flavor and packed with nutrients, this broth serves as the foundation for countless recipes or can be enjoyed simply on its own. Whether you sip it on chilly evenings or use it as a base for hearty soups, this recipe elevates your culinary repertoire with minimal effort.
When I first whipped up a batch of this delightful broth, I was amazed at how effortlessly the Instant Pot turned tough bones into a velvety, flavorful elixir. It quickly became a staple in my kitchen, solving those frequent cravings for something warm and satisfying without the fuss of traditional methods. Plus, when compared to store-bought versions, the homemade variety boasts an unmatched quality and depth of flavor that will leave you eager for more. Grab your Instant Pot, and let’s explore the simple, budget-friendly joy of making bone broth at home!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: This recipe takes just 5 minutes of prep, and the rest is hands-off cooking in your Instant Pot.
- Irresistible Flavor: You’ll enjoy a rich, savory broth that’s brimming with depth and character.
- Flexibly Delicious: Perfect for sipping on a rainy day, adding to soups, or using as a cooking liquid for grains.
- Health Boosting: This broth is packed with collagen and nutrients that support your overall well-being.
- Budget-Friendly: Utilizing bones means you get maximum flavor and nourishment without breaking the bank.
Ingredients You’ll Need
- 3-3½ pounds assorted bones: You can use chicken, beef, or a combination. Look for bones with a bit of marrow for a richer flavor.
- 4-5 teaspoons kosher salt (divided): Salt enhances the flavor; feel free to adjust to your personal taste.
- 1 tablespoon apple cider vinegar: This ingredient helps to extract minerals from the bones, ensuring a nutrient-rich broth.
- 8-10 peppercorns: Whole peppercorns add a subtle warmth and complexity that complements the broth beautifully.
- 5 cloves garlic: Fresh garlic infuses a lovely aromatic quality that enhances the overall flavor.
- 1 bay leaf: This leaf contributes earthy notes, rounding out the taste of the broth.
- 1 medium yellow onion (cut in half, skin and roots attached): The skin adds a beautiful color and depth of flavor; no need to peel!
- Optional veggies/herbs: For extra flavor, add in 1-2 carrots, 1-2 celery stalks, or herbs like thyme, rosemary, or parsley.
How to Make Instant Pot Bone Broth
Optional Roast: If you have the time, preheat the oven to 425ºF. Arrange the bones on a baking sheet and drizzle with 1 tablespoon of avocado oil. Sprinkle with 2 teaspoons of kosher salt and roast for 40-45 minutes, turning halfway through until golden brown. This step enhances the flavor!
Pressure Cook: Place the peppercorns, garlic, and bay leaf in a mesh bag or wrap them in kitchen twine for easy removal later. In your Instant Pot, add the roasted bones (or raw if you skipped roasting), 2 teaspoons of salt, the apple cider vinegar, the onion, and your optional veggies or herbs. Fill the pot with water, leaving space just below the max fill line. Lock the lid in place, seal it, and set your Instant Pot to manual high pressure for 150 minutes (2.5 hours).
Release Pressure: After cooking, allow for a natural pressure release for about 20-30 minutes. Once the pin drops, turn the steam release knob or flip the switch to release any remaining steam.
Let Cool: Carefully remove the lid and let the bone broth cool for a few minutes. Discard the used bones and strain the broth using a fine mesh strainer lined with cheesecloth to catch any remnants.
Store: Transfer your fragrant broth to airtight containers or mason jars for storage. It can be refrigerated for the week or frozen in pint containers or ice cube trays for longer shelf life.
Storing & Reheating
To store your bone broth at room temperature, it’s best consumed within a few hours of cooling. For refrigeration, store in glass or BPA-free containers, and it’ll last up to one week. If you want it to last longer, consider freezing it—the broth can be safely stored for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if needed to refresh the flavor. Just keep in mind that as it cools and sets, the broth may thicken slightly; a gentle warm-up will bring it back to life!
Chef’s Helpful Tips
- Avoid over-salting at the start; you can always adjust the seasoning later when serving.
- Ensure that your bones are fresh to avoid any off flavors.
- For more flavor, be sure to roast the bones even if it’s just for a short time.
- If you want to enhance the broth further, add in some flavorful vegetable scraps or herbs that you have on hand.
- Consider making a big batch and freezing smaller portions to always have homemade broth ready for soups or stews.
You’ll find that this Instant Pot bone broth not only nourishes the body but also warms the soul. The aroma of simmering broth brings a sense of peace and comfort, making the kitchen feel like home. Once you’ve tasted this delicacy, you might wonder how you ever got by without it!
Recipe FAQs
How long does bone broth take to cook in the Instant Pot?
Can I use frozen bones for this recipe?
How can I tell if my bone broth is done?
Can I add more vegetables to the broth?
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Instant Pot Bone Broth
This Instant Pot Bone Broth delivers an irresistible flavor with minimal prep time. It combines assorted bones, garlic, and spices, providing a rich and healthy liquid perfect for soups, cooking, or sipping. Enjoy a comforting and nutritious addition to your meals!
- Prep Time 5 minutes
- Cook Time 150 minutes
- Yield 8 servings 1x
Ingredients
- 3-3½ pounds assorted bones (chicken, beef, or a combination)
- 4-5 teaspoons kosher salt (divided)
- 1 tablespoon apple cider vinegar
- 8-10 peppercorns
- 5 cloves garlic
- 1 bay leaf
- 1 medium yellow onion (cut in half, skin and roots attached)
- optional veggies/herbs (1-2 carrots, 1-2 celery stalks, thyme, rosemary, parsley, etc.)
Instructions
- Optional roast: Preheat the oven to 425ºF. Place the bones on a baking sheet, drizzled with 1 tablespoon avocado oil and 2 teaspoons kosher salt. Roast for 40-45 minutes, flipping halfway, until golden brown.
- Pressure cook: Place the peppercorns, garlic, and bay leaves in a mesh bag or wrap in kitchen twine. Add bones, 2 teaspoons salt, apple cider vinegar, onion, and any optional veggies/herbs to the Instant Pot. Cover with water until just below the max fill line. Seal the lid and cook on manual high pressure for 150 minutes.
- Release pressure: Allow for a natural release, taking about 20-30 minutes. Then, carefully release any remaining steam.
- Let cool: Cool the broth uncovered for several minutes, then discard the bones. Strain the broth using a fine mesh strainer lined with cheesecloth. Store in an airtight container in the fridge or freeze for later.
Notes
For a richer flavor, consider roasting the bones before pressure cooking.
Bone broth can be stored in the refrigerator for up to a week or frozen for several months.
Experiment with different herbs and vegetables to customize the flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 0g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
