Instant Pot Bone Broth

Learn how to make Nutrient Rich Instant Pot Bone Broth Recipe (Pressure Cooker Bone Broth) from our 10+ Experiments! Super easy without simmering for hours.

Learn how to make Nutrient Rich Instant Pot Bone Broth Recipe (Pressure Cooker Bone Broth). Enjoy the health benefits with this super easy, hands-off, economical way to make bone broth without simmering for hours on the stove!! Perfect for consuming directly or culinary use.

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5 from 33 votes

Bone broth has gained rapid popularity in North America in recent years due to the health benefits it brings.

But bone broth is hardly a new invention around the world! In fact, it has been a way of life and a core part of Cantonese cuisine since the ancient years.

Pork bones, beef bones, fish bones are some of the common ingredients for making Asian bone broth/soups. Sometimes we’d even add natural Chinese medicinal ingredients for an extra boost of health benefits. 🙂

Cantonese mamas often pride themselves for their homemade, nourishing & delicious broths/soups. A sip of mom’s soup is like a warm comforting hug on a cold day!

Try it! Related Recipes:

Bid farewell to store-bought Bone Broth and make your own at home!!

What is Bone Broth?


Bone Broth is made by simmering animal bones, meat, vegetables, herbs with water. It’s normally simmered for hours and hours on the stove to extract the flavor and nutrients.

Learn how to make Nutrient Rich Instant Pot Bone Broth Recipe (Pressure Cooker Bone Broth) from our 10+ Experiments! Super easy without simmering for hours.

Why is Bone Broth Good for Us?

  • Boosts immune system (Protects against common cold and flu)
  • Improves digestion & strengthens your digestive tract
  • Improves allergies
  • Heals your gut and reduces intestinal inflammation
  • Supports joints, hair, skin, nails due to high collagen content

Time for another Instant Pot Experiment!! 🙂

How to Cut the Vegetables?


Before we jump into our Pressure Cooker Bone Broth Experiment, we’d like to first decide how are we cutting the veggies? Does it matter?

In our previous experiment for Instant Pot Vegetable Stock, we tested to see if the 2 vegetables cutting methods – Roughly Diced vs. Halved – will yield different results. If so, how? And which one is better?

We concluded that the “Roughly Diced” version turned out to taste better (more balanced flavor) with a nicer color.

Make Healthy Instant Pot Vegetable Stock Recipe Experiment (Pressure Cooker Vegetable Stock): Roughly Chopped vs. Halved Veggies

So that’s why our Instant Pot Bone Broth Recipe will use diced veggies! 🙂

Instant Pot Bone Broth Experiment


What we look for in a great pot of bone broth?

  • Flavors: depth of flavors with body; balanced between savory & sweet; harmony between meat/bones & veggies (including herbs & spices)
  • Texture: able to gel after chilling in the fridge
  • Color: golden brown (but not deep brown)
Learn how to make Nutrient Rich Instant Pot Bone Broth Recipe (Pressure Cooker Bone Broth): Sauteed or Roasted vs. Not Roasted Experiment
Sauteed bones vs. Non-sauteed bones

Pressure Cooker Bone Broth Experiment


Pressure Cooker: Instant Pot Electric Pressure Cooker
Altitude: close to sea level
Pressure: High Pressure (10.15~11.6 psi)
Bones: Sauteed vs. Non-Sauteed
Pressure Cooking Time: 30 mins, 1 hr, 2 hrs, 4 hrs, 12 hrs
Release Method: Natural Release

We conducted 10+ tests with the same ingredients using Sauteed vs. Non-Sauteed Bones & different cooking times in our Instant Pot Electric Pressure Cooker.

Pressure Cooker Bone Broth Experiment Results


Our bone broth evaluation is based on 3 factors: Flavors, Color, and Gelatinous Level after chilling in the fridge.

Learn how to make Nutrient Rich Instant Pot Bone Broth Recipe (Pressure Cooker Bone Broth) Experiment Results

A Closer Look at the Bone Broth’s Gelatinous Level


Test #1 – Sauteed Bones @ High Pressure 30 mins

  • Gel Level: Little gel
  • Color: Light gold

How to make Instant Pot Bone Broth (Pressure Cooker Bone Broth) Experiment Test #1 Results

Test #2 – Non-Sauteed Bones @ High Pressure 30 mins

  • Gel Level: Liquidy, thin
  • Color: Light gold (lighter than Test #1)

How to make Instant Pot Bone Broth (Pressure Cooker Bone Broth) Experiment Test #2 Results

Test #3 – Sauteed Bones @ High Pressure 1 hr

  • Gel Level: Started to gel
  • Color: Light golden brown (slightly darker than Test #1 & Test #4)

How to make Instant Pot Bone Broth (Pressure Cooker Bone Broth) Experiment Test #3 Results

Test #4 – Non-Sauteed Bones @ High Pressure 1 hr

  • Gel Level: Started to gel
  • Color: Light golden brown (slightly lighter than Test #3)

How to make Instant Pot Bone Broth (Pressure Cooker Bone Broth) Experiment Test #4 Results

Test #5 – Sauteed Bones @ High Pressure 2 hrs*

  • Gel Level: Best gelatinous texture (thicker gel than Test #6)
  • Color: Golden brown

How to make Instant Pot Bone Broth (Pressure Cooker Bone Broth) Experiment Test #5 Results

Test #6 – Non-Sauteed Bones @ High Pressure 2 hrs

  • Gel Level: Nice gel
  • Color: Golden brown (slightly lighter than Test #5, darker than Test #4)

How to make Instant Pot Bone Broth (Pressure Cooker Bone Broth) Experiment Test #6 Results

Instant Pot Bone Broth Experiment Results Data:

Instant Pot Bone Broth (Pressure Cooker Bone Broth) Experiment Results
(Click photo to enlarge chart)

*HP = High Pressure

Instant Pot Bone Broth Experiment Conclusions:

  • Longer pressure cooking time doesn’t always mean the bone broth will turn out better or tastes better.
  • Sauteed bones always produce a richer taste & darker broth color than the Non-Sauteed versions.

Weighing the three factors, our desired result in pressure cooking bone broth is Test #5. It produced the best overall flavor, gelatinous texture, and color.

You’ll Enjoy Instant Pot Bone Broth Because:

  • Healthy & nutritious – soothing, nourishing, rich in minerals
  • Super easy & inexpensive to make!
  • No need to leave your stove on overnight and simmer for hours & hours
  • Can consume directly or used in soups, sauces, stews, or other dishes (adds complexity and depths of flavors)
  • Tested recipe that produces a balance taste – a sweet & savory quality Instant Pot Bone Broth

Ingredients for Instant Pot Bone Broth Recipe


Learn how to make Nutrient Rich Instant Pot Bone Broth Recipe (Pressure Cooker Bone Broth) from our 10+ Experiments: Recipe Ingredients

  • 2.5 – 3 pounds (1198g) bones (combination of 554g pork, 644g chicken)
  • Optional: 5 – 6 (212g) chicken feet
  • 2 onions (252g keep the outer layers), roughly diced
  • 2 (215g) celery stalks, roughly diced
  • 2 (265g) carrots, roughly diced
  • 2 bay leaves
  • 2 (8g) garlic cloves, crushed
  • 1 teaspoon (3.5g) whole peppercorn
  • 8 cups (2L) cold water
  • 2 tablespoons (30ml) light soy sauce (not low sodium soy sauce) or fish sauce
  • Your favorite fresh or dried herbs
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 tablespoon (15ml) olive oil

Learn how to make Nutrient Rich Instant Pot Bone Broth Recipe (Pressure Cooker Bone Broth) from our 10+ Experiments: combination of chicken and pork bones

Instructions for Instant Pot Bone Broth Recipe


Step 1
Optional Step to Enhance the Bone Broth

Ingredients & Tool

Instant Pot Electric Pressure Cooker

1 tablespoon (15ml) olive oil
2.5 – 3 pounds (1198g) bones (combination of 554g pork, 644g chicken)
½ cup (125ml) cold water

Heat up your pressure cooker over medium high heat

  • Instant Pot: press Sauté button and click the Adjust button to go to Sauté More function

how to use instant pot - saute more function

Make sure your pot is as hot as it can be

  • Instant Pot: wait until the indicator says HOT

Add 1 tablespoon (15ml) olive oil in the pot and brown the bones for 3.5 minutes per side.

*Note: You may have to do it in two batches.

Pour in ½ cup (125ml) cold water and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.

Step 2
Pressure Cook Bone Broth

Ingredients

Optional: 5 – 6 (212g) chicken feet
2 onions (252g keep the outer layers), roughly diced
2 (215g) celery stalks, roughly diced
2 (265g) carrots, roughly diced
2 bay leaves
2 (8g) garlic cloves, crushed
1 teaspoon (3.5g) whole peppercorn
7 ½ cups (1875ml) cold water
2 tablespoons (30ml) light soy sauce (not low sodium soy sauce) or fish sauce
Your favorite fresh or dried herbs
1 tablespoon (15ml) apple cider vinegar

Add 5 – 6 (212g) chicken feet (optional) and the rest of the ingredients in the pressure cooker.

Learn how to make Nutrient Rich Instant Pot Bone Broth Recipe (Pressure Cooker Bone Broth): optional chicken feet

*Pro Tip: Even though it’s optional, the nutrient-packed chicken feet is a key component to making a rich and gelatinous bone broth!

Close lid and Pressure Cook at

  • Pressure Cooking Method: High pressure for 2 hours, then Full Natural Release (~45 mins)

Open the lid carefully.

Step 3
Strain Bone Broth

Tool

Colander

Strain bone broth through a colander or mesh strainer to discard the solids.

Set aside the bone broth to cool.

Step 4
Skim Fat

Tool

OXO Good Grips 4-Cup Fat Separator
  • Quickly separates unwanted fat from flavorful juices
  • BPA-free, heat-resistant plastic

2 Methods to Skim the Fat:

  • Use a fat separator
  • Place bone broth in the fridge until the fat rises to the top and form a layer of gel. Then, skim the layer of fat with a spoon.

*Pro Tip: A gel-like texture after cooling is a good indicator of an excellent gelatinous bone broth.

Step 5
Enjoy Instant Pot Bone Broth


Season with salt (if desired) and drink it directly.

Or you can use the Bone Broth in place of stock.

Step 6
Store Instant Pot Bone Broth


Chill in Fridge: You can store the bone broth in the fridge for 3 – 5 days.

Freezing Bone Broth: If you are freezing the bone broth, use within a year for best quality.

We love using this Silicone mold for freezing our broth or stocks.

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  • Great individual portion for consuming or cooking
  • When frozen in blocks, they’re easy to store, and they thaw easily & quickly
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  • You can use it for baking too!

How to Make Instant Pot Bone Broth Freezer Silicone Mold

We put it in the freezer as shown in the picture above. After they freeze in the mold, they pop out very easily (as shown in the picture below). Then, we store them in ziploc freezer bags.

Frozen Instant Pot Stock

How to transfer the mold to freezer: to make things easier, we like to put this Silicone Mold on top of a baking sheet, pour the broth or stock into the mold, then place the baking sheet with the mold in the freezer.

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Learn how to make Nutrient Rich Instant Pot Bone Broth Recipe (Pressure Cooker Bone Broth) from our 10+ Experiments! Super easy without simmering for hours.

Instant Pot Bone Broth

Learn how to make Nutrient Rich Instant Pot Bone Broth Recipe (Pressure Cooker Bone Broth) from our 10+ Experiments! Super easy without simmering for hours.
5 from 33 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 3 hours 10 minutes
Total: 3 hours 20 minutes
Servings: 16
Calories: 54kcal
Author: Amy + Jacky

Ingredients

  • 2.5 - 3 pounds (1198g) bones (combination of 554g pork, 644g chicken)
  • 5 - 6 (212g) chicken feet
  • 2 (252g) onions keep the outer layers, roughly diced
  • 2 (215g) celery stalks , roughly diced
  • 2 (265g) carrots , roughly diced
  • 2 bay leaves
  • 2 (8g) garlic cloves , crushed
  • 1 teaspoon (3.5g) whole peppercorn
  • 8 cups (2L) cold water
  • 2 tablespoons (30ml) fish sauce or light soy sauce
  • Your favorite fresh or dried herbs
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 tablespoon (15ml) olive oil

Instructions

  • Optional Step to Enhance the Bone Broth: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
    Add 1 tablespoon (15ml) olive oil in the pot and brown the bones for 3.5 minutes per side. You may have to do it in two batches. Pour in ½ cup (125ml) cold water and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.
  • Pressure Cook Bone Broth: Add 5 - 6 (212g) chicken feet (optional) and the rest of the ingredients in the pressure cooker. Close lid and pressure cook at High pressure for 2 hours + Full Natural Release (~45 mins). Open the lid carefully.
  • Strain Bone Broth: Strain bone broth through a colander or mesh strainer to discard the solids. Set aside the bone broth to cool.
  • Skim Fat: Use a fat separator to skim the fat. An alternative method is to place bone broth in the fridge until the fat rises to the top and form a layer of gel. Then, skim the layer of fat with a spoon. A gel-like texture after cooling is a good indicator of an excellent gelatinous bone broth.
  • Enjoy Bone Broth: Season with salt (if desired) and drink it directly. Or you can use the Bone Broth in place of stock.
  • Storage: Bone broth can be stored in the fridge for 3 - 5 days. If you are freezing the bone broth, use within a year for best quality.
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Nutrition:

Calories: 54kcal | Carbohydrates: 3g | Protein: 3g | Fat: 2g | Cholesterol: 11mg | Sodium: 157mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2840IU | Vitamin C: 2.7mg | Calcium: 28mg | Iron: 0.3mg
Course: Dinner, Ingredient, Lunch, Soup, Stock, Super Easy, Vegetables
Cuisine: World
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

 

Learn how to make Nutrient Rich Instant Pot Bone Broth Recipe (Pressure Cooker Bone Broth) from our 10+ Experiments! Super easy without simmering for hours.

162
Leave a Reply

newest oldest most helpful
Joanne

Can I sub chicken feet for something else?

Pressure Cooker
Instant Pot LUX 60
Wendy

Excellent recipe!!!! Amazingly flavorful broth.
Thanks for doing all the experimentation. I followed the recipe as written except I used beef bones and unfortunately didn’t have any chicken feet. Super! Thanks!5 stars

Pressure Cooker
Instant Pot LUX 80
Kim

Hi Amy, Mmm..not sure what happen to my post. Anyway, I will post again. What size of instant pot do you use? And how many cups of broth get out from it? What about beef bones? Same cook time? What is the bones vs water ratio? Are different bones same ratio? Do you reuse the bones too? If so, will it get gel on 2nd time and so on? The instant pot manual setting has few options, and I always not sure which one to select. And do you know what is the temp for those too? Pressure Low “less”,… Read more »

Pressure Cooker
Instant Pot Mini (3 Quart)
Kim

How big is your instant pot?
What about beef bone? Same cook time and pressure?
And what is the bones and water ratio I need to use?
When you select the manual pressure cook, there is few option in high and low.
High “less”, High “normal”, and High “more”., OR. Low “less”, Low “normal”, Low “more”. Which one to select? I always do not understand this part.

Thanks

Pressure Cooker
Instant Pot Mini (3 Quart)
Amy

Today marks the fourth time I’ve made this bone broth. Not only do we drink it as is but I pour it over my dogs dry food. I follow exactly, not changing a thing. When I check the refrigerator the next day it’s a perfect gelatinous consistency! Will continue to make again and again! Thank you5 stars

Pressure Cooker
Instant Pot LUX 80
HeidiHO

I have two Ipot Max’s and love them! I’m surprised to read something about adjusting the cook time down 10-20 % from other models. Is that accurate? Also,the time table for my new Max says chicken bone stock should only have 30-38 minutes! Help. I am kind of obsessed with this model. I’ve had 3 others and this is my baby!

Pressure Cooker
Instant Pot MAX
Heidi

Oh thanks! Is tat ever helpful! I was using the high setting for pressure and expected to be able to use all my recipes that work for Duo… hmmm. More work initially but I’ve tried to go back to the Duo and I’m in love with Max. Returned it for that model! I can’t get by with only one pot, it seems!

I use a LOT of your recipes and am a huge fan of your diligent testing. Thanks from my gut! It benefits from all your work!

Kathy

Thank you for this recipe and I hope you both are healing well. I usually make vegetable beef soup from left-over Christmas prime rib. I would like to try making bone broth first to use as a base for my soup this year. My problem is that I have no where close to 2.5-3 lbs of rib bones. I have 5 rib bones so I’m guessing about 1 lb. Would I halve all the other ingredients and would it be worth making the recipe for that small amount? Thank you for your advice and Happy New Year!

Pressure Cooker
Instant Pot DUO 60
Kathy

Thank you!

Lily

Just got an instant pot, can’t wait to try this recipe!! One question: I love making oxtail bone broth/soup with on the stove with the bones and meat, and I wanted to do the same for this recipe. I was wondering if the pressure cooking will still leave the meat tender?

Thank you so much for your help!

Pressure Cooker
Instant Pot DUO 60
Cheryl

Hi I have a problem, I think. I used a regular pressure cooker for 2 hrs. I was left with only 2 cups of broth. is this natural or maybe did I have it the pressure too high. It tastes marvelous btw. I dont know about gelling yet it’s still cooking.

Pressure Cooker
Other Pressure Cooker, Please specify in comment.
Amy

I really appreciate all the experimentation you’ve done! The recipe is straightforward and easy. However, I have a question about bone sizes. We purchase a 1/2 steer yearly. I get all the bones I can for stock. The butcher leaves the stock bones/knuckles huge. When I get them they are completely frozen. Obviously next time I will request smaller bones! But for now, what is the best way to cook long bones around 8” long and knuckles a bit bigger than softballs? Should I stick to two hours and possibly reuse the bones?
Thank you!5 stars

Pressure Cooker
Instant Pot DUO 80

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