Kitchen DIY & Photo Tutorial:
How to make Instant Pot Bone Broth (Healthy + Economical)
This post was originally published on February 16th, 2017. Updated on February 8th, 2021.
Have you made a whole chicken in your Instant Pot yet? If not, you’re missing out. It’s by far the easiest and most economical way to get a big pile of tender, fall-off-the-bone chicken you’ll ever make. And it’s so juicy and delicious.
But if you don’t have an Instant Pot, you can still make bone broth in your slow cooker. If that’s what you’re here for, head over to our Slow Cooker Bone Broth Recipe. Just know that it takes quite a bit longer to make broth in your slow cooker (24-36 hours) versus the less than 2 hours needed to make bone broth in an Instant Pot.
Why Bone Broth is Good For You
Making bone broth in your Instant Pot is easy, economical, and healthy. As the bones and connective tissue slowly simmer, the nutrients get released into the water, making a very nutritious liquid. Here are the main nutrients you get from bone broth.
- A protein called collagen that contains joint-supporting amino acids, such as glucosamine and chondroitin
- Minerals (calcium, potassium, magnesium, zinc, and iron)
- Vitamins (A and K2)
- Essential fatty acids (omega-3 and omega-6)
Broth has become a staple in our household, appearing in soups and stews on a weekly basis. I also use it for mashing potatoes (in place of milk or the cooking water), to steam vegetables, preparing rice (subbing broth for water), and I sip it from a mug when I want a little ‘something’ but don’t want a full meal or a snack. It’s great for breaking my cravings and it’s one of my go-to home remedies for colds and stomach bugs.
How to Use Bone Broth
You can use bone broth in any recipe that calls for broth. Using homemade bone broth gives recipes a real depth of flavor that makes it extra delicious (you’ll see what I mean when you try it). Here are some of our favorite recipes calling for broth:
But you can use bone broth in so many more ways that just as a standard broth replacement in recipes. Here are some ideas:
- Sip bone broth warm in a mug to replace morning coffee or an afternoon cup of tea
- Make a homemade gravy using bone broth
- Use bone broth in place of water to cook rice, quinoa, or any pasta or grain
- Add it to a smoothie for a nutrition boost
- Use bone broth instead of water when making homemade BBQ Sauce
- Use bone broth to make perfect chicken breasts every time
How to Make Instant Pot Bone Both:
If you’ve just made the Instant Pot Whole Chicken recipe, then place the bones, skin, cartilage, and other ‘bits’ from the chicken along with any innards (gizzard, heart, liver, etc.) that may have come with your chicken (FYI: they’re usually stuffed inside the cavity in a small bag) into the Instant Pot. You should still have a few cups of cooking liquid and herbs left in the pot from cooking the chicken.
But if you haven’t make the Instant Pot Whole Chicken and you’re just starting with bones (either from a rotisserie chicken or leftover bones you’ve been collecting in a bag in the freezer), place those in the bottom of the Instant Pot. No need to thaw them, just put them in there.
If you’ve also been collecting vegetable trimmings (like the ends of onions or celery, mushroom stems, ends or peels of carrots or parsnips, and the sad little ribs of celery that are too small to hold any nut butter for your Ants on a Log), then throw those in there too. I keep all of that stuff – plus fresh herbs that are about to go downhill – in a plastic bag in the freezer along with any bones I collect as the week goes on.
To the pot, add the vegetables, aromatics (that’s fancy talk for garlic and onions), bay leaf, any herbs you want to use – I use sage, rosemary, thyme, and parsley if I’ve got it on hand – then a glug of apple cider vinegar and a few peppercorns.
Don’t worry, there’s a full recipe coming so you’ll know exactly how much I add of each thing. Though you can totally wing it and use what you have and it will still be fabulous.
Then cover everything with water (about 4-5 cups depending on how many bones you used), lock the lid in place, and cook for 120 minutes on high pressure.
Once the timer sounds, allow 20-30 minutes for the pressure inside the pot to naturally release before flipping the vent value to ‘Venting’ to release any residual pressure.
Voilà! You’ve just made broth! Remove the insert and allow the broth to cool enough so that you can taste it without burning your tongue. Add sea salt to taste or leave it unsalted for use in recipes and as a cooking liquid for potatoes, vegetables or rice.
Strain the broth into a large bowl with a pouring spout (I use this bowl and this strainer) to separate the liquid from the solids. Transfer broth to glass jars with lids – leaving the lids off until the broth has cooled enough to be refrigerated – usually 1 1/2 – 2 hours depending on the temperature of your kitchen.
Broth can be kept in the refrigerator for up to 5 days. Freeze or pressure can for longer storage.
If you’re a broth sipper like me or you want smaller quantities or broth that thaws faster, freeze broth in silicone muffin cups or ice cube trays. Then store the frozen broth blocks in a zip-top bag or other sealed container in your freezer.
- Bones from 1 3-4lb. chicken
- 2 medium carrots, scrubbed and cut in half
- 1 medium parsnip, scrubbed and into large chunks (may substitute more carrots, if desired)
- 3 celery ribs (or ends and leaves to equal 1 cup)
- 1 large yellow onion, quartered with skin and root end in tact
- 6 cloves of garlic, lightly smashed
- 1 bay leaf
- 8–10 peppercorns
- Handful of fresh herbs (sage, rosemary, thyme and/or parsley; optional)
- 1 Tbsp. apple cider vinegar
- Sea salt to taste
- Place bones, vegetables, aromatics, peppercorns, herbs (if using or leftover from your Whole Chicken) and vinegar into the pot of the Instant Pot.
- Add enough water to just cover the bones and vegetables in the pot.
- Wipe rim of insert dry with a towel. Place lid on Instant Pot and lock into place.
- Flip vent valve to ‘Sealing’.
- Select ‘Manual’ setting and adjust the time to 120 minutes.
- When cooking is done, allow pressure to release naturally (10-20 minutes).
- Release any residual pressure using the vent valve before removing the lid.
- Allow broth to cool before straining into jars for storage.
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- Serving Size: 2 cups
- Calories: 80
- Sugar: 0
- Sodium: 270
- Fat: 0
- Saturated Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 20
What’s your favorite way to use bone broth? Share in the comments below!
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