Chicken or Beef Bone Broth in the Instant Pot is the kind of kitchen magic I lean on when life gets hectic and I still want something warm and nourishing. If you have an Instant Pot, this is one of those recipes that practically makes itself while you tidy up or chill for a minute. I use this Instant Pot at home, and it’s never let me down for fast, flavorful broth. Whether you’ve got leftover bones from a roast chicken or a stash of beef bones in the freezer, you can make a beautiful, sippable broth without babysitting a simmering pot. Stick with me and I’ll show you how I make my Easy Chicken or Beef Bone Broth in the Instant Pot Recipe on repeat.
Health Benefits
Let’s talk about the feel-good part of bone broth. When I’m run down or craving something cozy, a cup of homemade broth hits just right. It’s satisfying without being heavy, and you can control the seasoning so it’s not overly salty. The long pressure cook pulls flavor and goodness out of the bones, giving you a broth that’s richer and rounder than most store-bought cartons.
Here’s why I keep a few jars in the fridge at all times:
Hydration and comfort. A warm mug of broth feels like a hug. It’s gentle on the stomach and helpful when you want something soothing.
Protein and collagen. Slow cooking with pressure extracts proteins and gelatin from bones and connective tissues. You end up with that delicate wobble when it’s chilled, which signals a broth with body and richness.
Minerals and flavor. Bones, cartilage, and a few humble veggies turn water into something that actually tastes deep and balanced. That means you can use less salt overall.
Budget friendly. Save your chicken carcasses or beef bones, and you’ll get an upgrade for soups, sauces, and weeknight meals. If you love pressure cooker dinners, browse more ideas in my Instant Pot recipes collection, including favorites like Instant Pot Beef and Broccoli that pair beautifully with a broth-based sauce.
All that said, the real win is the taste. When you make my Easy Chicken or Beef Bone Broth in the Instant Pot Recipe, you end up with a deeply savory base that upgrades anything it touches.
Best Bones for Bone Broth
You can use chicken or beef bones, and the method stays almost identical. I save bones in freezer bags after roasting or rotisserie night, then toss them straight into the pot when I’m ready to cook. Roasted bones give the broth a darker color and a slightly sweeter, richer flavor, but raw bones work too.
- For chicken broth: carcasses from roasted birds, wings, drumettes, backs, necks, and feet if you can find them. Feet add extra body, so the broth gels nicely in the fridge.
- For beef broth: marrow bones, knuckles, oxtail, short rib bones, and shank bones. A mix of joint bones and meaty bones makes the best flavor.
- Optional extras: onion ends, carrot peels, celery tops, garlic, bay leaves, peppercorns, and a splash of apple cider vinegar to nudge flavor from the bones.
Pro tip: If you want to build toward a specific dish, think ahead with your bones. Making pasta night soon? Save beef bones and plan for a rich sauce, or make a batch, then try this hearty Instant Pot Mexican pulled pork to serve with rice cooked in your broth. The combo is unreal.
Whether you go chicken or beef, you’ll follow the same Easy Chicken or Beef Bone Broth in the Instant Pot Recipe method below. 
How to Use Bone Broth
Once you have a few jars of golden broth in the fridge, dinner gets easier. I sip it straight when I want something light, but I also use it to make simple meals taste like I fussed. Try these ideas to keep it fun:
Sip it with a pinch of sea salt and squeeze of lemon. Add grated ginger if you like a little kick.
Make comforting soups like this cozy Instant Pot Chicken Noodle Soup. Homemade broth makes a real difference in how the soup tastes in the end.
Upgrade sauces and pastas. Use it for a deep, savory base in dishes like Instant Pot Beef Ragu. The broth gives the sauce that slow-cooked vibe even on a busy weeknight.
Cook grains and legumes. Rice, quinoa, and beans soak up the flavor as they cook. It makes side dishes feel intentional, not just filler.
Quick pan sauces. After searing meat or sautéing mushrooms, splash in broth to deglaze. Swirl in a teaspoon of butter to finish, and boom you have a simple sauce.
“This broth has become my weeknight secret. I sip a mug in the afternoon, then use the rest to pull dinner together fast. It tastes like I cooked all day, but I didn’t.”
Once you try the Easy Chicken or Beef Bone Broth in the Instant Pot Recipe a couple of times, you’ll start planning meals around it because it makes everything taste more like home.
How to Store and Freeze Bone Broth
Storage is simple, and once you do it once, you’ll keep a steady cycle going. After straining, let the broth cool slightly before pouring into jars or containers. I prefer wide-mouth glass jars or sturdy deli containers. Leave a little headspace at the top if you’ll freeze them so they don’t crack as the liquid expands.
In the fridge, broth keeps well for 4 to 5 days. If you want to store it longer, freeze it in 1 to 2 cup portions, plus a tray of cubes for quick fixes. Those cubes are perfect for pan sauces or reheating leftovers without drying them out. To thaw, move a jar to the fridge overnight or warm gently on the stove. If fat solidifies on top, you can keep it for cooking or skim and discard if you prefer a leaner broth.
Label with the date and whether it’s chicken or beef. Trust me, future you will thank you. When I’m running low, I make a double batch of my Easy Chicken or Beef Bone Broth in the Instant Pot Recipe and restock the freezer in one go.
How to Make Instant Pot Bone Broth
What you’ll need
- 2 to 3 pounds chicken bones or beef bones
- 1 onion, quartered
- 2 carrots, chunked
- 2 celery stalks, chunked
- 3 to 5 garlic cloves, smashed
- 2 bay leaves, 1 teaspoon peppercorns
- 2 tablespoons apple cider vinegar
- Water to max fill line
- Salt to taste after cooking
Step-by-step directions
- Add bones to the Instant Pot. Pile in onion, carrot, celery, garlic, bay leaves, and peppercorns.
- Pour in apple cider vinegar and enough water to reach just under the max fill line. Don’t go over.
- Lock the lid and set the valve to sealing. Cook on Manual High Pressure for 120 minutes for beef or 90 minutes for chicken.
- When it’s done, let pressure release naturally for at least 20 to 30 minutes. If you’re not in a rush, let it fully release on its own.
- Strain through a fine mesh sieve or cheesecloth into a large bowl. Discard solids.
- Taste and add salt if needed. Cool, then portion into jars. Chill. The fat layer will rise to the top as it sets.
Pro tips for best flavor
Roast beef bones at 425°F for about 30 minutes before pressure cooking if you want a deeper flavor. Use some joint bones like knuckles or feet for more body. Do not add too much salt at the start. Season lightly at the end so the broth stays versatile. And if you plan to make a soup later, set aside the fat cap. It adds great flavor to sautéed veggies.
That’s the whole Easy Chicken or Beef Bone Broth in the Instant Pot Recipe. Simple ingredients, big comfort, and a freezer stash you’ll rely on.
Common Questions
Can I reuse the bones for a second batch?
Yes, but the second batch will be lighter in flavor and body. If you do, add a handful of fresh bones or wings to boost it.
Why add apple cider vinegar?
It helps draw flavor from the bones. You won’t taste it in the final broth.
Do I have to use vegetables?
No, but onion, carrot, and celery add subtle sweetness and roundness. If you skip them, consider a pinch of dried herbs.
How do I get clear broth?
Don’t stir during cooking, strain gently, and avoid boiling hard after straining. Cloudiness is harmless and still tastes great.
What if my broth doesn’t gel?
It’s still good. Next time add more joint-heavy bones like feet, knuckles, or wings for extra gelatin.
Your Next Cozy Kitchen Habit
Here’s the bottom line. With a little prep and your pressure cooker, the Easy Chicken or Beef Bone Broth in the Instant Pot Recipe becomes a weekly habit that pays off in better dinners and happier lunches. Use it to build soups, sauces, and quick sippers that warm you right up. If you want extra guidance, I love the tips from Instant Pot Bone Broth by The Real Food Dietitians and this detailed walkthrough from How to Make Instant Pot Bone Broth by The Forked Spoon. Make a batch this week and see how many easy meals it unlocks. Your future self is going to be very pleased with that freezer stash of the Easy Chicken or Beef Bone Broth in the Instant Pot Recipe. 
Chicken or Beef Bone Broth in the Instant Pot
Ingredients
Main Ingredients
- 2 to 3 pounds chicken bones or beef bones Use roasted bones for richer flavor.
- 1 large onion, quartered Adds sweetness to the broth.
- 2 medium carrots, chunked Chunked for flavor extraction.
- 2 stalks celery, chunked Chunked for flavor.
- 3 to 5 cloves garlic, smashed Enhances the broth’s depth of flavor.
- 2 leaves bay leaves Adds aromatic flavor.
- 1 teaspoon peppercorns For added spice.
- 2 tablespoons apple cider vinegar Helps extract flavors from bones.
- to max fill line cups water Fill to just under the max fill line in the pot.
- to taste salt Add after cooking.
Instructions
Preparation
- Add bones to the Instant Pot. Pile in onion, carrot, celery, garlic, bay leaves, and peppercorns.
- Pour in apple cider vinegar and enough water to reach just under the max fill line. Don’t go over.
- Lock the lid and set the valve to sealing.
- Cook on Manual High Pressure for 120 minutes for beef or 90 minutes for chicken.
- When it’s done, let pressure release naturally for at least 20 to 30 minutes or let it fully release on its own if not in a rush.
- Strain through a fine mesh sieve or cheesecloth into a large bowl. Discard solids.
- Taste and add salt if needed. Cool, then portion into jars and chill.
