Instant Pot Bone Broth

Learn how to make bone broth in the Instant Pot with this no-fail recipe. This rich, collagen-packed bone broth is nourishing and easy.

Course Basics, Soup

Cuisine American

Keyword basics, instant pot, soups

Prep Time 15

Bones from 1–2 roasted chickens or a mix of bones and carcasses
1 –2 carrots roughly chopped
2 celery stalks roughly chopped
1 onion quartered (skins optional)
3 –4 garlic cloves smashed
1 –2 bay leaves
1 teaspoon peppercorns
1 –2 tablespoons apple cider vinegar
Water enough to reach the Max Fill line in the Instant Pot
💡 Optional: Roast the bones at 400°F for 30 minutes before pressure cooking for a deeper roasted flavor.

Prepare the Bones: If you’re starting with raw bones, roast them at 400°F for 30 minutes first. Roasting adds a rich flavor and darker color to your broth.
Load the Instant Pot: Add your bones, apple cider vinegar, peppercorns, bay leaves, and water until just below the max fill line. A splash of vinegar helps extract collagen and minerals from the bones.
Pressure Cook (First Round): Set to High Pressure for 4 hours. The longer you pressure cook, the more nutrients you extract.
If you have time, repeat the process for another 4-hour round using the same bones for a deeper, more concentrated broth. (You can even freeze and reuse your bones until they start falling apart, the more bones, the better!)
Add Vegetables (Final Round): After the main cook, open the pot, add your carrots, celery, onion, and garlic, then cook again on High Pressure for 110 minutes. This keeps the veggies bright and flavorful instead of overcooked.
Strain the Broth: Carefully strain everything through a fine mesh sieve into a stainless steel pot. To help it cool quickly, fill your sink with ice water and set the pot down into it.
Chill and Skim the Fat: Once cooled, place the broth in the fridge. The fat will rise to the top and solidify, skim it off for a clean, smooth broth.
Freeze for Later: Pour the broth into freezer-safe containers or silicone muffin trays to make “bone broth pucks.” These small frozen portions are perfect to toss into soups, sauces, or rice while cooking.