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.
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!
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.
Why is Bone Broth Good for Us?
Boosts immune system (Protects against common cold and flu)
Improves digestion & strengthens your digestive tract
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.
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)
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.
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
Test #2 – Non-Sauteed Bones @ High Pressure 30 mins
Gel Level: Liquidy, thin
Color: Light gold (lighter than Test #1)
Test #3 – Sauteed Bones @ High Pressure 1 hr
Gel Level: Started to gel
Color: Light golden brown (slightly darker than Test #1 & Test #4)
Test #4 – Non-Sauteed Bones @ High Pressure 1 hr
Gel Level: Started to gel
Color: Light golden brown (slightly lighter than Test #3)
Test #5 – Sauteed Bones @ High Pressure 2 hrs*
Gel Level: Best gelatinous texture (thicker gel than Test #6)
Color: Golden brown
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)
Instant Pot Bone Broth Experiment Results Data:
*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
Time to make Bone Broth in Instant Pot!
5 from 48 votes
Instant Pot Bone Broth
Learn how to make Nutrient Rich Instant Pot Bone Broth (Pressure Cooker Bone Broth) from our 10+ Experiments! Super easy without simmering for hours.
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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When frozen in blocks, they’re easy to store, and they thaw easily & quickly
Super convenient to use & easy to wash
You can use it for baking too!
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.
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.