Get an easy nourishing warm drink or a great addition to soups and other recipes that call for broth with this silly easy Instant Pot Bone Broth!
- 3 pounds beef bones
- 1/2 to 1 large onion
- 2 to 3 large carrots
- 2 to 3 ribs celery
- 3 bay leaves
- 1/2 teaspoon black peppercorns
- 2 cloves garlic
- 2 tablespoon vinegar (white or apple cider vinegar)
- 8 to 12 cups water (see notes)
- To prepare the veggies, simply wash them and cut them into a few large pieces. I normally cut the onion in half or quarters and the carrots and celery into 2 to 3 large pieces. There’s no need to peel them or remove the celery leaves.
- Add the bones, onion, carrots, celery, bay leaves, garlic, vinegar, and 8 to 12 cups water to the insert of your pressure cooker.
- Place the lid on the pressure cooker, and set the valve to sealing. Adjust the cook time to 4 hours on high pressure.
- Let the pressure cook come to pressure and then cook for 4 hours. When it has gone through the cook time, let it natural pressure release.
- I normally will set the cook time while I’m making dinner and then just let it cook and come down from pressure overnight. The default setting for InstantPots once something has finished cooking and come down from pressure is to keep it warm (it essentially goes to the slow cooker mode), so the broth can stay in the InstantPot for a very long time which means you can deal with it when it’s convenient for you.
- When the pressure has released, remove the lid.
- Place a colander or strainer in a very large bowl in your sink.
- Carefully remove the inner pot of your pressure cooker, and pour all of the contents of the pot into the prepared colander sitting inside a bowl. Pick up the colander, and allow it to drain over the bowl until no liquid drips out. Discard the leftover bones and veggies left in the bowl (see notes).
- Ladle the liquid from the bowl into a container(s) that you can put a lid on and stick in your fridge to cool (I use quart mason jars). Cover your containers and refrigerate overnight or until totally cool. Don’t let your broth cool at room temperature, and don’t put hot broth into your freezer.
- The fat will float to the top of the container(s) and solidify into a white layer on top. You can choose to discard the fat or keep it. (It’s up to you; it’s delicious in soups and gravy if you choose to keep it in.)
- Once your broth has cooled fully, you can store it as you like. It’ll keep in the fridge for 3 to 5 days, or in the freezer for 3-or-so months (see notes for freezing tips).
- Use in soups, to make gravy, or as a nourishing drink.
- *The amount of water you add will depend on two things, how thick/condensed you’d like your broth and how large your pressure cooker is. You’ll get a thicker, more flavorful broth using less water (though I don’t mind it thinner at all — you can always adjust seasonings while cooking). Note that you should never fill your pressure cooker past the 3/4 fill line indicated on the inner cooking pot. So, when adding water, stop when you reach that line, regardless of how much you have added. You’ll be able to fit more water in a larger pressure cooker. If the broth is generally going to be used for cooking, I’ll make more of it and thinner (add 12 cups of water). If I wanting it for a healing drink to be enjoyed on its own, I’ll add the 8 cups of water so that it has more flavor.
- The big beef bones that you have used are very hard and can be used with a dog as a chew bone if you trust them not to chew through them since they’re so hard. I give all the other scraps from the colander (super soft veggie scraps) to my chickens. They love the soft flavorful veggies. I’m left with very little waste from this process.
- You can freeze bone broth in wide mouth mason jars (1/2 pint, pint, and quart all work), just be sure they are wide mouth (not having a “neck” like regular mouth jars reduces breakage) and give the liquid ample room to expand when freezing (I leave 2 inches head space). And be really careful to not let them bump into each other when frozen (like when you are transporting them out of the freezer) as glass seems extra fragile when cold. You can also use something like a “Souper Cube” which is silicone and freezes the broth in 1 cup chunks (great if using a small amount in a recipe). I also love these reusable deli containers (and have them in three sizes). You have lots of freezing options!
- When it comes to buying bones for bone broth, you can ask a butcher if they sell broth or soup bones. We buy a cow or a portion of a cow from a local rancher every so often and I just request soup bones to be packaged when the meat is cut. Most small butcher shops will have them. Feel free to pop on social media and crowd source where others have found bones locally to save time. The bones are going to be large bones (like hips and leg bones) that are often cut in half so that the marrow cooks out easily. You can use knuckles and feet for more collagen in your broth, but I generally don’t.
- After your broth cools, it might look thick like jelly. This is a great sign; that’s the collagen and marrow and what makes homemade bone broth nourishing. If yours does not look like jelly when cold, it’s just because you used more water and it’s more diluted OR it’s because you didn’t cook it long enough. No worries, all that goodness is still in there.
- The vinegar is what makes this more of a “heritage” recipe. It’s a very old tip that helps to pull the nutrients out of the bones; I think it’s vital to making nourishing broths.
- I make bone broth the same way in my slow cooker! Add everything, cover, and cook it on low overnight. Easy!
- Prep Time: 10 minutes
- Cook Time: 4+ hours
- Category: Side
- Method: Instant Pot
- Cuisine: American