Chicken or Beef Bone Broth in the Instant Pot
A warm and nourishing bone broth made easily in the Instant Pot, perfect for sipping, soups, or enhancing your meals.
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.
Notes
For best flavor, roast beef bones at 425°F for about 30 minutes before pressure cooking. Use joint bones for more body in the broth. Store in jars; it keeps well for 4-5 days in the refrigerator or can be frozen.