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5 from 54 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.
Servings 16
Total Time 3 hrs 20 mins


  • 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 regular soy sauce
  • Your favorite fresh or dried herbs
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 tablespoon (15ml) olive oil


  • 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.


*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 54kcal


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