I am sharing my family’s easy Instant Pot Beef Bone Broth recipe. Full of collagen, budget friendly and ready in your pressure cooker in just 2.5 hours instead of 24 hours.

Instant Pot beef bone broth in glass jars with lids and pressure cooker in the background.

Today I will share with you how my Ukrainian family made beef bone broth since 19th century. Of course, it was not Instant Pot beef bone broth but rather simmered for 24 hours on the stove bone broth.

We are super lucky to be making bone broth in electric pressure cooker today. A truly miracle appliance!

What Are the Best Bones to Use for Bone Broth?

The best bones for beef bone broth are soup bones with some meat and a lot of tissue, cartilage or marrow. Bones like oxtail, shanks and knuckles. Also pay attention to quality of bones, grass-fed bones are the best!

Feel free to add a few short ribs of even chicken feet or wings for more rich bone broth. It will have higher protein and gelatin content.

Bones of younger animals contain more cartilage, which eventually turns into bones. Therefore, feel free to add veal bones, if you can find them.

Recipe Tip

Our family seasons bone broth simply with peppercorns and bay leaves, so I do not feel it’s necessary to add any other aromatics. Bone broth is not chicken broth or vegetable broth. Quality beef bones and plenty of time are the most important “ingredients”!

How to Make Instant Pot Beef Bone Broth

My Instant Pot beef bone broth recipe is super simple. This is how my grandma used to make it. And that’s how I make it, without any vegetables. And it comes out super flavorful!

The best of process how to make Instant Pot beef bone broth.
  • In Instant Pot, add bones, bay leaves, black peppercorns and cold water up to the Max line. That’s it!
  • Close the lid, set pressure valve to Sealing, and press Pressure Cook on High or Manual button for 2 hours. Walk away.
  • After you can let the pressure subside on its own, Natural Release, or wait 30 minutes and turn valve to Venting, Quick Release.
  • Remove bay leaves, peppercorns and large floating pieces with small fine mesh strainer. Don’t look for perfection because we will be putting broth through a mesh strainer again.
Step by step process how to season and store bone broth.
  • I like to season bone broth after cooking simply because I like to adjust salt to taste and it really doesn’t matter when you salt it, before or after. For 6 quart Instant Pot add 2 teaspoons of salt, for 8 quart Instant Pot add 1 tablespoon. Then stir.
  • Once you stir, immediately you will notice “the build up” on the back of the spoon. It’s all the goodness of a bone broth in its glory – collagen and fats.
  • Divide beef bone broth between jars and store.

Do I Have to Blanch or Roast the Bones?

Roasting the bones for beef bone broth is an optional step. It is recommended to add more flavor and color to the bone broth, and reduce the foaming. However, all of this is applicable to a stove top bone broth.

When you make beef bone broth in Instant Pot, food cooked under pressure comes out more flavorful and there is no foam.

If you wish to blanch and roast the bones, roast the bones for 30 minutes in preheated to 400 Fahrenheit oven. Then transfer them to an Instant Pot and bring to a boil on Saute function, skim any foam and proceed with pressure cooking as per recipe.

What Are the Health Benefits of Bone Broth?

According to Medical news today, one word – “collagen”. The longer you simmer the bone broth, the richer flavor and higher collagen content.

Collagen seeps out from bones and connective tissues during long-term simmering. Cooking collagen turns it to gelatin, which provides the body with amino acids, which are the building blocks of proteins.

#1 health benefit of collagen is joint health. Cartilage in our joints wears down with continual use and time. Consuming bone broth may be a good way to add gelatin to our diet.

It may help reduce stress on joints as well as promote healthy nails, hair, skin and stronger immune system and improved digestion.

What Is the Difference between Stock, Broth and Bone Broth?

Stock: Making a stock always involves the bones, whereas broth is made with the meat and not necessarily the bones. A stock isn’t always seasoned but can be made with an optional mirepoix of onions, celery carrots, and bones.

Broth: A seasoned broth is used just like stock and can also be sipped on its own. It usually has a lighter consistency and weight to it as it is not simmered as long.

Bone broth: This is a deeply nourishing liquid made from, you guessed it, bones! It’s made by simmering bones over a long period, sometimes up to 24 hours.

With the Instant Pot, these 24 hours are drastically reduced and you have delicious and healthy bone broth in just under 3 hours! It can be used for cooking, however, traditionally it has been sipped on and enjoyed for all of its nutrients and healing properties.

All three have similarities and each one has a place in our food and our bodies!

How to Store

Store: For any stock or broth storage, I prefer any size glass jars. I used 16 ounces Mason jars but I think larger ones are better since you will need a few anyways for making a batch of soup.

Just pour broth with the ladle through a mesh strainer, placed inside the funnel, into the jar. If it’s still warm, let it cool completely. Refrigerate your broth for up to 1 week.

Freeze: I like to freeze beef bone broth in same glass jars for up to 3 months. Just when you pour it, leave some room at the top for expansion. Screw on lids or cover with plastic. Be sure to freeze completely cooled broth to avoid the glass shattering from rapidly changing temperatures.

You can also freeze small amounts of broth in ice cube trays for recipes that need just a small amount like sauces and gravy.

To thaw, transfer the jar from freezer into the refrigerator overnight. I would be hesitant to place this “gold liquid” into the microwave to prevent the nutrients loss.

Recipe Tip

If you see a layer of fat on top after chilling, it’s normal. Feel free to scoop it with a spoon, then discard or use for sauteing of vegetables. Or just leave it, it will melt during reheating and will make richer soup or stew.

What to Do with Broth, Meat and Bones After?

After distributing most of the broth among the jars, you will have bones with some meat, tissue and liquid left. That’s more goodness on the bottom of the magic pot. Bone broth in Instant Pot just keeps on giving!

  • Before I get rid of the bones, I make sure to scrape the meat and tissue off of them really well. And if you look closer inside the bones you will see the bone marrow. Knock bones on the side of the pot a few times and it will come out.
  • I love using Instant Pot beef bone broth with a bit of water as a base for soups like Instant Pot ham and bean soup and Instant Pot beef barley soup. Or you can use it as a base for any of Instant Pot soup recipes or soups and stews.
  • Sip on its own when feeling under the weather. I like to add freshly cracked black pepper and fresh dill or parsley.
  • Use instead of water when making rice in Instant Pot or instead of chicken broth in Instant Pot mushroom risotto.

Looking for more dinner ideas? Check out my most popular collection of healthy Instant Pot recipes.


What type of bone broth is the healthiest?

If we compare chicken and beef bone broth side by side, chicken bone broth is higher in Omega 6s where as beef bone broth is higher in minerals. Also chicken and beef bone broth taste differently. My family always made bone broth with beef bones after meat was used to make the beef stew and that’s what I prefer as well.

Is it better to pressure cook or slow cook bone broth?

The biggest difference between pressure cooking and slow cooking bone broth is time. Bone broth in Instant Pot is ready in fraction of time than on the stove or in a slow cooker. Also some prefer the flavor of slow cooked bone broth. Try and see!

Can you overcook bone broth in a pressure cooker?

Yes, just like with any other food, you can overcook bone broth and it may taste unpleasant. I recommend to pressure cook bone broth for not longer than 3 hours, however you can let the pressure subside on its own and it can stay on Keep Warm for up to 8 hours.

What should you not put in bone broth?

There are a few schools of thoughts about making bone broth. Some experts recommend not to add any vegetables, whereas other chefs say that adding onion and garlic will help improve the taste of bone broth.

Since we’re making bone broth in Instant Pot, we can’t simply add veggies like celery and carrots towards the end. So I recommend to avoid them all together because they can make bone broth taste bitter.

Do I need to add apple cider vinegar?

There are mixed opinions about adding apple cider vinegar to bone broth. When cooking it on the stove, some say that vinegar helps to release the collagen from the bones when it’s added at the end. Some recommend to soak the bones in vinegar. Others say there is no benefit to it.

I think the secret to good quality bone broth is ratio of bones to water, you need more bones than you think. And long cooking time!

More Instant Pot Recipes to Try

Browse all Instant Pot recipes.

Instant Pot beef bone broth in glass jars with lids and pressure cooker in the background.

Instant Pot Beef Bone Broth

My family's easy Instant Pot Beef Bone Broth recipe. Full of collagen and ready in your pressure cooker in just 2.5 hours instead of 24 hours.
4.71 from 17 votes
Servings 16 pints
Calories 130
Diet Gluten Free
Prep Time 15 minutes
Cook Time 2 hours
Pressure Up & Down Time 50 minutes
Total Time 3 hours 5 minutes



  • 2-3 pounds meaty beef bones oxtail, marrow bones, knuckles and short ribs
  • 5 bay leaves
  • 5 whole peppercorns
  • 2 teaspoons salt


  • In Instant Pot, add bones, bay leaves, peppercorns and fill up with cold water up to PC Max line.
  • Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 2 hours.
  • After let pressure subside on its own, Natural Release, or wait 30 minutes and turn valve to Venting, Quick Release.
  • Using small mesh strainer, discard bay leaves, peppercorns and any large floating pieces. For 6 quart Instant Pot, add 2 teaspoons of salt, for 8 quart Instant Pot, add 1 tablespoon. Stir.
  • Now you have to portion bone broth. I like to pour it into glass jars (any size) through a mesh strainer placed inside the funnel. That’s it. Use in soups or drink hot with fresh herbs and more spices.


Store: Refrigerate for up to 1 week or freeze for up to 3 months.


Calories: 130kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9.5g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 194mg
Course: Soup
Cuisine: Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

5 Secrets to Easy Healthy Dinners

Plus sign up for weekly emails with recipes to make your cooking stress free, delicious and healthy.

About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

Pin this recipe now to save it for later

Pin Recipe

You may also like


  1. 5 stars
    Hi there any reason you would do low vs high pressure? I read somewhere the the high pressure brings the temperature too high?

  2. 5 stars
    It had never even occurred to me that I could cheaply and easily make my own broth with leftovers and scraps I would have previously thrown away, and that it would be so much more nutritious and tasty than store-bought. My 3 yr old daughter loved helping me by counting out peppercorns and bay leaves, plopping them into the pot, and pressing the buttons. I would have drank the whole pot if I wasn’t so excited to use the broth for future recipes, haha!

  3. Hi there! Thank you for this. I am completely new to IP and I have found your videos and website a complete solace. I hadn’t realized the time and started this pretty late. By the time it will be all done, it will be well past dinner time. Can I leave it on “Keep Warm” until morning, then cool and put away? Will it be fresh like that— or would you recommend I wait it out and put it away tonight?

    1. Sure. Don’t even do keep warm. After it’s done cooking it will be so hot and stay almost warm till morning. No food spoilage.

  4. 5 stars
    I made the bone broth from a Turkey carcass that was smoked after a buttermilk brining. The broth was awesome. Grease was skimmed-not significant. It jelled up in an awesome way. Thank you. I have a picture but sometimes I’m tech challenged. Thank you for your advice.

    1. Absolutely!!! Yes, there is not much fat from a poultry carcass. Way more from beef or pork bones and meat. Yours sounds delicious!

  5. 5 stars
    Any suggestions for Turkey bone broth.? I’ve done it with rotisserie chicken carcass and it was awesome!

  6. Hello. Question on the bones. Should they be cooked or can they be left raw? I didn’t get any gelatinous element to my broth after a few hours, just the fat which when cooled rose to the top, Not sure if i need to cook the bones first or add some cider vinegar to extract more of the collagen?

    1. Bones are added raw. What kind of bones did you use and how much? Gelatinous element can be usually seen after refrigeration in the fridge overnight. No need for ACV but you can add it. It is usually about what type of bones you used and how much. Beef is better and more boens means more gelatin. 2 hours is plenty time!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.