How to Make Instant Pot Bone Broth

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It is not only easy to make bone broth in your Instant Pot, it is a great way to save money and give your body a boost of nutrients and collagen. In this post, you will see how to make Instant Pot Bone Broth step-by-step.

Instant Pot Bone Broth in 3 clear storage jars with lid on them

Benefits of Bone Broth:

  • Is Known to Boost Immunity
  • Can Help to Relieve Digestive Issues (Bloating, Gas, Diarrhea, Acid Reflux)
  • Promotes Healthier Joints & Stronger Bones
  • Can Help Promote Healthier Skin, Hair and Nails

I use my homemade Instant Pot Bone Broth for soups & stews, to cook rice, to add flavor to veggies and even to sip on when I need a little nutrient boost. It adds so much flavor to any recipe and helps me keep my family healthy!

I use the bones that I have on hand. Most of the time that is chicken bones leftover from the Herb Roasted Chicken that I make almost weekly.

Instant Pot filled with veggies, herbs and beef bones for bone broth
Slow Cooker instructions are included in the recipe card!

Straining Your Bone Broth:

Put a mesh strainer over a large bowl (preferably a bowl with a pouring spout). Use a slotted spoon to remove and discard the larger pieces in the Instant Pot and then pour in the mesh strainer. After it is strained in the bowl, portion it into the glass jars or silicone molds.

How to Store Instant Pot 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.

Instant Pot Bone Broth after being cooked in the instant pot

Use Bone Broth in These Soups & Stews:

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How to Make Instant Pot Bone Broth

4.71 from 17 votes
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Cuisine American
Servings 8 Cups
Calories 35 kcal


  • 1 lb Beef or Chicken Bones about 1 chicken carcass with bones
  • 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 Parsnip 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


Instant Pot

  • Place all the ingredients into the Instant Pot and cover with water
  • 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) then release the remaining steam if needed
    Let cool and then use slotted spoon to remove most of the bones and veggies Strain the remaining liquid using a fine mesh strainer

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.

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.


Calories: 35kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1778mgPotassium: 190mgFiber: 2gSugar: 2gVitamin A: 2596IUVitamin C: 7mgCalcium: 36mgIron: 1mg
Keyword gluten free, instant pot, keto, paleo, whole30
Tried this recipe?Mention @thebetteredblondie
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  1. I’ve never froze bone broth in glass jars, but I love this idea & will give it a try. i’ll leave an 1 ½ inches free on top. Do you use just any clean jar or specifically pint Ball brand jars? I have two batches going at the moment, one beef/pork bones in my pressure cooker & the other one is turkey bones in my slo cooker. Packed with herbs & veggies! Thanks for your recipe!

  2. 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

    1. 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!

    2. Get a already cooked whole chicken. Like from Costco. Take off meat for other dishes you can make. And use those bones. You do not need to make sure all meat is off. I highly recommend buying a mesh basket for the instant pot. It makes straining really easy. I also take hot water to the bottom of the plastic pan the chicken comes in. Those drippings on the bottom of the container are liquid gold. I add some hot water. Switch and add to the pot. I also recommend saving all your onion outer shells your carrot peelings. Your celery discards for making broth. Keep them in a large baggie in the freezer. Then everything your using is basically what you would have thrown away. Free.

    1. 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.

    1. 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!

  3. 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!?

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