Description
Learn how to make flavorful Instant Pot Bone Broth at home with this easy recipe. Perfect for soups, sauces, or sipping on its own!
Ingredients
Scale
For the Bone Broth:
- 2–3 pounds beef or chicken bones (roasted for richer flavor)
- 1 onion, quartered
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 4 cloves garlic, smashed
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 10–12 cups water
- Salt to taste
Instructions
- Prepare the Broth: Place bones, onion, carrots, celery, garlic, vinegar, bay leaves, peppercorns, and salt in the Instant Pot. Fill with water to max fill line.
- Cook: Seal the lid, set valve to sealing, and cook on High Pressure for 2 hours.
- Release Pressure: Let pressure release naturally for at least 30 minutes.
- Strain: Strain the broth through a sieve into a bowl. Discard solids.
- Chill: Refrigerate until fat solidifies on top; skim off fat if desired. Store in fridge or freeze.
Notes
- For a gelatinous broth, include joints or feet.
- You can roast bones at 400°F for 30 minutes before pressure cooking for deeper flavor.
- Use as a base for soups, sauces, or sipping.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 35
- Sugar: 1g
- Sodium: 90mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 5mg
