Would you be surprised if I told you my grandma has been making bone broth since World War II?! And her mom made it. And her mom made it. In Eastern Europe bone broth has been around for centuries, and just recently made its way to North America. Good! Because that is some darn cheap and healthy food, and now easy thanks to an Instant Pot.
I’m continuously obsessed with my magic pot. Despite all the hesitation about buying it last Fall, I can’t stop experimenting with it and recently shared 15 things you should know about an Instant Pot (good to know before investing in one). For example, making bone broth in Instant Pot takes 2 hours instead of 10 hours simmering on a stovetop (same nutrition profile). It literally takes 3 minutes of your time to prep and you can walk away. Isn’t it amazing?!
Let’s talk about the health benefits of bone broth. The longer you simmer it, richer the flavour and higher collagen content that happens to be the main health benefit. Collagen seeps out of joints and bones during long-term simmering, which promotes healthy nails, hair, skin, joints and stronger immune system. It’s good food (unless you are vegan) that you can make at home!
See all those white spots?! Those are fats mixed with gelatinized collagen. This is what bone broth looks like when cold.
How to Make Instant Pot Bone Broth
My Instant Pot bone broth recipe is super simple. This is how my grandma used to make it, without any vegetables, and that’s how I make it. And it comes out super flavourful, especially using pressure cooking method.
A word on bones. I highly recommend to use beef or bison bones or wild meat bones like deer, moose or elk (you are looking at deer bones in my pot). Simply because they are larger than chicken bones and yield more flavour. In case you want to use chicken bones, I suggest to use carcasses from 2 whole chickens. Make Instant Pot frozen chicken a few times and stash the bones in your freezer.
In Instant Pot, add bones, bay leaves, peppercorns and water. That’s it. Don’t fill it more than 2/3 full (older models) or up to PC Max line (newer models). Don’t fill it up to the Max line near the edges, there needs to be room left for pressure to build up.
Close the lid, turn on Pressure Cooking on High for 2 hours, turn vent to Sealing position, and walk away.
A few hours later, open the pot and you are looking at bone broth.
Now, I like to remove bay leaves, peppercorns and large floating pieces of whatever that is with small mesh strainer. Don’t look for perfection because we will be putting bone broth through a mesh strainer again.
I like to add salt after the Instant Pot beef bone broth is cooked. 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 tsp salt; for 8 quart, add 1 tbsp. 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.
To store bone broth, I prefer glass jars, any size. I used 16 oz ones but I think larger ones are better since you will need a few anyways for making a batch of soup. Just pour broth with a ladle through a mesh strainer, placed inside a funnel, into the jar.
Aren’t they cute?! I think extra cuteness comes from plastic caps that are so much more convenient than 2 piece metal ones meant for canning.
After distributing most of the bone 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 more goodness. Knock bones on a side of the pot a few times and it will come out.
What do you do with all of this?! Make some soup, for example Instant Pot split pea soup. And best of all you can do it all again in one pot, same pot, Instant Pot. I told you it’s a magic pot. It just keeps on giving.
And see how you don’t have to buy bone broth in a form of pills, I think they are ridiculously expensive and unnecessary. And if you invest $100 into this magic pot, it will pay you back 100 times over. Trust me, it’s way better than a slow cooker. Says me, a very sceptical Instant Pot convert.Print
Instant Pot Bone Broth
Super simple Instant Pot Bone Broth Recipe with beef bones and water like my grandma made for decades in Ukraine. You do not need many ingredients to make this superfood, there is only one secret…
- Prep Time: 2 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 2 minutes
- Yield: 16 pints
- 2 lbs beef (soup) bones
- 5 bay leaves
- 5 peppercorns
- 2 tsp or 1 tbsp salt
- In Instant Pot add bones, bay leaves, peppercorns and fill up with cold water 2/3 full (older models) or up to PC Max line (newer models). Don’t fill it up to the Max line near the edges, there needs to be room left for pressure to build up.
- Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 2 hours. Display will say ON, Instant Pot will take about 20-30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
- After 2 hours your bone broth is ready, Instant Pot will beep, display will say OFF and now it needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
- Using small mesh strainer, discard bay leaves, peppercorns and large floating pieces of whatever that is. For 6 quart Instant Pot, add 2 tsp salt; for 8 quart, add 1 tbsp. Stir.
- Now you have to portion bone broth. I like to pour it into glass jars (any size) through a mesh strainer placed inside a funnel. That’s it. Use in soups or drink hot with fresh herbs and more spices.
Store: Refrigerate for up to a few weeks or freeze for up to 3 months.
Besides beef bones, you can use moose, deer or bison bones (I used deer). If you want to use chicken bones, I recommend to use full carcasses from 2 whole chickens.
Did you make this recipe? Please give it a star rating in the comments.