Simple Instant Pot Bone Broth
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 simple for our modern life.
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 any cartilage-rich parts into your Instant Pot. Fill it about three-quarters full.
- Pour in filtered water until the bones are just covered, but no more than that.
- If using, add a tablespoon of apple cider vinegar along with a few herbs or vegetable scraps.
- Secure the lid, set the valve to Sealing, and choose the Pressure Cook function on high. Set the timer for the maximum (4 hours). The pot will take about 15–20 minutes to come up to pressure. If desired, you can extend the cooking time later by adding another hour for an even richer broth.
- When the cycle finishes, let the pressure release naturally (about 45 minutes). Once the pin drops, turn off the Instant Pot and carefully remove the lid.
- Strain the broth through a stainless steel strainer to separate the bones and scraps from the liquid.
- Pour the broth into glass mason jars and let it cool slightly before refrigerating.
- Once chilled, the broth will firm up. If you used fatty cuts, you’ll notice a solid layer of fat on top. You skim it off with a spoon if you prefer a leaner broth.
Notes
Use a mix of bones and cartilage (chicken, beef, pork, lamb, or turkey) for the most nourishing broth.
A splash of apple cider vinegar helps draw out the collagen and minerals.
Store in the fridge for up to 1 week or freeze for up to 6 months. If freezing, use wide-mouth jars and leave enough headspace at the top to prevent cracking.