Easy Instant Pot Bone Broth

I started making my own bone broth with the desire to help heal my body and stomach pain. Not only has it helped tremendously, but it tastes amazing! I drink a mug of bone broth everyday now and I use it in my soup and stew recipes to boost the flavor and nutrition. The Instant Pot makes it insanely easy to make your own bone broth, but I also include stovetop and slow cooker instructions in case you don’t have one.

Benefits of Bone Broth:

• Boosts Immunity
• Helps Relieve Digestive Issues – Bloating, Gas, Diarrhea, Acid Reflux
• Healthier Joints & Stronger Bones – Because of Collagen
• Better Looking Skin – Because of Collagen

What bones to use:

To get the most health benefits, you want to get high quality bones. Organic, grass fed bones are the best way to go. Listen, I am on a budget and I can’t spend a ton of money on groceries. But I was able to find some great, affordable options at my local grocery stores. They had organic, grass fed beef bones in the freezer section at Sprouts. I bought whole organic chickens when they were on sale and I found super affordable turkey necks and backs. Talk to the butchers at the stores too, they are often so helpful!

How to store bone broth:

The best way to store bone broth is in a glass jar in the fridge or freezer. Since I drink bone broth every day, I prefer to store it in pint size jars. The broth will form a fat cap on the top of it, and it will last longer when that is intact. If you store it in a larger jar, you will break that fat cap and will need to use it within 2-3 days. With the fat cap intact, it can last up to two weeks in the fridge. It will last in the freezer for up to a year. Don’t fill the jars all the way before freezing, the broth needs room to expand as it freezes.

How to strain the broth:

The first thing that I do is let the broth cool for a while so it is easier to work with. Then I line a large bowl with 3 plastic grocery bags. I use a slotted spoon to remove as much of the bones and veggies from the pot as possible and put it in the lined bowl, this makes it easier to discard.

Then I put a mesh strainer over a large bowl and I line the strainer with cheesecloth. This is not necessary but I prefer it to be finely strained. After it is strained in the bowl, I use a measuring glass to portion it into the glass jars or silicone molds.

Used in this Recipe:

You Might Also Like:

Instant Pot Chicken Zoodle Soup

Instant Pot Chicken Pot Pie Soup

Italian White Bean Soup 

This post may contain affiliate links. Please read my disclaimer. 

4.38 from 8 votes

Easy Instant Pot Bone Broth

Print Recipe

Easy Instant Pot Bone Broth, loaded with flavor and nutrition

Prep Time:15 mins

Cook Time:3 hrs

Total Time:3 hrs 15 mins

Ingredients

• Beef or Chicken Bones 2-3 lbs (grass-fed)
• 1 Onion cut in half, peel on
• 2 Carrots rinsed and chopped into large chunks
• 2 stalks Celery rinsed and chopped into large chunks
• 1 Parsnips rinsed and chopped into large chunks
• 1 head Garlic cut in half, peel on
• Fresh Herbs handful of herbs of choice, I like rosemary and thyme
• 1 tsp Apple Cider Vinegar
• 2 Tbls Pink Salt
• 1 tsp Whole Black Peppercorns
• 8 cups Water

Instructions

Instant Pot

• Place all the ingredients into the Instant Pot and cover with water, do not fill past the 2/3 line
• Secure the lid and set to high pressure for 3 hours. Once timer goes off, hit cancel button and let the pressure naturually release (takes about 30 minutes)

  Let cool and then use slotted spoon to remove most of the bones and veggies. Strain the remaining liquid using a fine mesh strainer.

  Store in glass jars*

Slow Cooker

• Add all of the ingredients into the slow cooker and cover with water. Close the lid and set on low for 24 hrs then turn off.
• Let cool and then use slotted spoon to remove most of the bones and veggies. Strain the remaining liquid using a fine mesh strainer.

  Store in glass jars*

Stove Top

• Add all of the ingredients to a large stock pot and cover with water. Bring to a boil and then reduce to a simmer. Cover and let simmer for 24 hrs and then remove from heat.
• Let cool and then use slotted spoon to remove most of the bones and veggies. Strain the remaining liquid using a fine mesh strainer.

  Store in glass jars*

Notes

There is no need to peel any of the veggies because they will all be strained anyway

*See post for more storage info

Nutrition

Calories: 35kcal | Carbohydrates: 8g | Protein: 10g | Fat: 8g | Fiber: 2g | Sugar: 2g

Cuisine: American

Keyword: gluten free, instant pot, keto, paleo, whole30

Servings: 8 Pints

Calories: 35kcal

Author: Sara