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Instant Pot bone broth: traditional recipe made easier

Bone broth is a traditional food loaded with health benefits and a great way to utilize all animal parts, reduce your waste, and save money! Find my favorite bone broth traditional recipe that you can conveniently make in your Instant Pot. Traditions made easier for our modern life.
Prep Time6 minutes
Cook Time5 hours
Servings: 8

Equipment

  • 1 Instant Pot pressure cooker
  • 1 stainless steel strainer

Ingredients

  • Animal bones and cartilage parts enough to fill the Instant Pot up to 3/4
  • About 2 liters (filtered) water
  • 1 tablespoon apple cider vinegar optional
  • Vegetables scraps and herbs optional

Instructions

  • Place the bones and other cartilage parts in your Instant Pot. Fill the stainless steel Instant Pot for about 3/4 of the way up.
  • Add (filtered) water to the Instant Pot until the water covers the bones, not more than that. If you want to, add about a tablespoon of apple cider vinegar and some herbs and/or vegetable scraps.
  • Close the Instant Pot lid, making sure the valve is in sealing position. Turn the Instant Pot on "pressure cook" (high pressure) and set the timer for 4 hours. It will take about 15-20 minutes for the pot to go into pressure.
  • Once the 4 hours are up, let the Instant Pot go through natural release. This will take about 45 minutes. Once the pressure is released, you can turn off the Instant Pot and open the lid.
  • Wait a few minutes until the pot is not too hot to be touched and then strain your broth over a stainless steel strainer to separate the bones and any other pieces from the liquid.
  • Pour the broth into glass mason jars and let it cool off slightly before placing them in the refrigerator.
  • Once the broth is cooled, it will be solid. If you use fatty animal parts for the broth, you'll also notice a lighted layer sitting on top of the broth. That's fat and you can remove it with a spoon.

Notes

For the best broth, use a variety of bones and cartilage pieces from different animals (chicken, turkey, beef, pork, lamb).
I advise adding apple cider vinegar to the broth to help extract all the collagen from the bones.
Bone broth can be refrigerated for up to 1 week, and can be frozen for up to 6 months.