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4.36 from 48 votes

Instant Pot Bone Broth Recipe

This Instant Pot bone broth recipe is just about as easy as it gets, and it's the perfect way to make use of bones from a leftover roast chicken, beef bones or pork bones.
Calories 69kcal
Author Mommypotamus

Ingredients

  • 1 chicken carcass or 2-3 pounds beef, lamb, or pork bones) bones (I usually use chicken bones that are leftover from our weekly Instant Pot roast chicken, but you can also use 2-3 pounds beef, lamb, non-oily fish or pork bones)
  • ½ onion (chopped)
  • 3 stalks celery (chopped)
  • 1-2 carrots (chopped)
  • a few sprigs of fresh herbs like thyme or rosemary (or 1-2 teaspoons of dried herbs)
  • 1-2 tbsp apple cider vinegar
  • 1 tsp unrefined sea salt
  • 8-10 cups filtered water
  • ½ tsp whole peppercorns (optional)
  • misc veggie scraps (optional)

Instructions

Chicken Broth Instructions

  • Place the chicken carcass in the Instant Pot and top with salt, apple cider vinegar, onion, celery, carrots, herbs and any optional ingredients you're including like additional veggie scraps, seaweed, garlic or mushrooms.
  • Add water until the bones and veggies are completely covered, making sure that you don't fill more than 2/3 capacity. Lock the lid in place and set the valve to the "sealing" position.
  • Using the Manual setting, select "high pressure" and set the timer to 120 minutes.
  • After two hours, allow the Instant Pot to depressurize slowly via natural release.
  • Place a strainer over a large bowl - I use one like this because it has a spout that makes pouring the broth super easy. Pour broth into mason jars and store in the fridge.

Beef, Lamb or Pork Broth Instructions

  • Preheat oven to 350°F. Place bones on a rimmed baking sheet and roast them for 30 minutes.
  • Place the bones in the Instant Pot and top with salt, apple cider vinegar, onion, celery, carrots, herbs and any optional ingredients you're including like additional veggie scraps, seaweed, garlic or mushrooms.
  • Add water until the bones and veggies are completely covered, making sure that you don't fill more than 2/3 capacity. Lock the lid in place and set the valve to the "sealing" position.
  • Using the Manual setting, select "high pressure" and set the timer to 120 minutes.
  • After two hours, allow the Instant Pot to depressurize slowly via natural release
  • Place a strainer over a large bowl - I use one like this because it has a spout that makes pouring the broth super easy. Pour broth into mason jars and store in the fridge.

Nutrition

Calories: 69kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2467mg | Potassium: 588mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10729IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 1mg