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Home / Health / Easy Instant Pot Bone Broth

Easy Instant Pot Bone Broth

Dairy Free, Gluten Free, Health, Instant Pot, Low Carb, Meal Prep Friendly, Recipes, Slow Cooker, Whole30 Recipes

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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.

Bone Broth in Ball Mason Jars

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!

Instant Pot filled with bone broth ingredients

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.

The molds are great for freezing the broth to use in individual portions


Easy Instant Pot Bone Broth

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:

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Instant Pot Chicken Zoodle Soup

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

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4.65 from 14 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

October 1, 2019 · 9 Comments

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Comments

  1. Amanda says

    October 1, 2019 at 12:58 pm

    5 stars
    This is by far the best recipe. I’ve tried a few different bone broths in the past– including trying to make my own. They always felt like they lacked something in the flavor department or tasted greasy and heavy. Having gut issues myself good flavor is always top priority when sipping on broth. Definitely a keeper!
    -Bonus that you share how to properly store the broth too! I was using plastic freezer bags in the past!?

    Reply
  2. Jeannie says

    October 14, 2019 at 3:56 pm

    Do you remove the fat from the top when it turns to solid?

    Reply
    • Sara says

      October 14, 2019 at 4:03 pm

      5 stars
      I do not because I use higher quality bones and I love the flavor that the fat adds, but that is up to you. Either way it is delicious!

      Reply
  3. Gabi says

    December 22, 2019 at 11:20 pm

    What’s the best way to reheat after its frozen?

    Reply
    • Sara says

      December 26, 2019 at 1:27 pm

      5 stars
      It depends on how you are using it, if I am using it in a soup, I place it in the pot frozen and heat over low heat and it will melt into broth. If I want to drink it, I let it thaw in the fridge and re-heat it on the stove top before drinking.

      Reply
  4. Jennifer says

    January 29, 2020 at 9:46 am

    Can I use frozen bones for the instant pot or should I defrost them first?

    Reply
    • Sara says

      January 30, 2020 at 6:45 am

      5 stars
      Frozen bones will work just fine!

      Reply
  5. Robin says

    September 22, 2020 at 7:56 pm

    Where do you get the bones from? Is it from something you cook initially then you use the bones again to make the soup? Or do you buy raw chicken take off the meat and cook the bones? Sorry if this is a crazy question I have never done this before. And i suffer with my gut alot

    Reply
    • Sara says

      September 27, 2020 at 11:41 am

      5 stars
      Hi Robin, it depends. I often buy bones straight from the butcher just for broth. But I will also use bones from meal that I have cooked. If you roast a chicken, save those bones and use them!

      Reply

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