Who wants some Instant Pot bone broth?
There’s nothing I like more than a nice steaming mug of bone broth to get me through the cold winter months. It warms me from the inside out and it’s so good for you: check out why in these great posts by Mark’s Daily Apple and Balanced Bites.
I have a recipe for simmering bone broth in the slow cooker—and my mom routinely makes a pot on the stove—but sometimes I just want a bowl RIGHT NOW. If you haven’t guessed, patience ain’t one of my strong suits.
Enter the pressure cooker.
According to foodie scientist, Harold McGee, “a pressure cooker is a special pot that seals tightly and traps hot steam to build the pressure and temperature.” In other words, stocks and stews that normally take hours to cook are finished in just 1/3 the time in a pressure cooker. I don’t use my pressure cooker for everything but I do love stewing braised veggies and meaty bone broths in it. Why? Because these dishes just turn out better and faster. It’s quite remarkable how pressure cooking can transform meaty, collagen-filled cuts like oxtail and cross shanks into fork tender cuts in less than an hour.
(Although the new generation of pressure cookers are safer than the old ones, please read your instruction manual carefully and check out these helpful tips from Mr. McGee. You do need to babysit the pot and you can’t wing it.)
I’ve got great pressure cooker recipes for Welsh Beef Stew and Phở that I share in my iPad cooking app, but here’s a simple recipe for a flavorful bone broth that’ll be ready in less than an hour. And, yes, it does gel in the fridge. Just throw in a few chicken feet or joint bones and your broth will be all jiggly.
Time to make Instant Pot Bone Broth!
Makes 8 cups
Ingredients:
- 2 medium leeks, cleaned and cut in half crosswise (or 1 onion, peeled and quartered)
- 1 medium carrot, peeled and cut into three pieces
- 2.5 pounds of assorted bones (I use a mixture of chicken and pork bones from the freezer or cross shanks and oxtails)
- 8 cups of water (enough to cover the bones but not more than 2/3rd the capacity of the pressure cooker)
1 teaspoon apple cider vinegar(Update: I don’t normally add apple cider vinegar anymore because it doesn’t extract any minerals into the broth. I went to this lecture and afterwards, I decided it wasn’t necessary. Plus, I don’t like the flavor.)- 2 tablespoons of Red Boat fish sauce (much better than salt, IMHO)
- 3 dried shiitake mushrooms (optional)
Here’s how to make the broth:
Dump the leeks and carrots in the pressure cooker or Instant Pot (make sure it’s at least 6-quarts), and toss in your bones (frozen is fine).
Then, cover with water (make sure you don’t fill more than two-thirds capacity!) and add vinegar.
Add the fish sauce and toss in the dried shiitake mushrooms (if using). Then, cover and lock the lid, and program to the Instant Pot to cook under high pressure for 30-50 minutes (I let it go for 50 minutes if I’m cooking meaty shanks or oxtails). If I’m not in a rush, I set my Instant Pot on high pressure for 2 hours—the broth only gets better with more time.
If you’re using a stovetop pressure cooker, place the pot on a burner set on high heat. Once the indicator pops up showing that the contents of the pot have reached high pressure, immediately decrease the temperature to the lowest possible setting to maintain high pressure (low is normally adequate).
Set the timer for 30 minutes (I let it go for 50 minutes if I’m cooking meaty shanks or oxtails).
When the broth is done cooking in the Instant Pot or stovetop pressure cooker, let the pressure release naturally (10-15 minutes).
Remove the lid, skim of the scum (if you desire), and strain the broth. Taste and adjust for seasoning. I keep it on the blander side if I will be cooking with it.
I don’t parboil the bones to decrease the scum because I’m lazy. Plus, there really isn’t that much left after you strain it. (Check out my updated post on how I store bone broth here.)
Faster and more flavorful than other methods. Really.
Don’t have a pressure cooker? Then check out my Slow Cooker Bone Broth recipe!
One last thing: not sure what to do with all your bone broth? Check out my post on how to store the stuff!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Instant Pot (Pressure Cooker) Bone Broth
Ingredients
- 2 medium leeks cleaned and cut in half crosswise or 1 onion, peeled and quartered
- 1 medium carrot peeled and cut into three pieces
- 2.5 pounds assorted bones I use a mixture of chicken and pork bones from the freezer or cross shanks and oxtails
- 8 cups water enough to cover the bones but not more than 2/3rd the capacity of the pressure cooker
- 1 teaspoon apple cider vinegar optional (I don't use it anymore)
- 2 tablespoons Red Boat fish sauce
- 3 dried shiitake mushrooms optional
Instructions
- Toss the leeks and carrots in the pressure cooker or Instant Pot (make sure it’s at least 6-quarts), and toss in your bones (frozen is fine). Then, cover with water (make sure you don’t fill more than two-thirds capacity!).
- Add the vinegar (optional) fish sauce, and dried shiitake mushrooms (optional).
- Then, cover and lock the lid, and program your Instant Pot to cook under high pressure for 30 to 50 minutes. (I let it go for 50 minutes if I’m cooking meaty shanks or oxtails). If I’m not in a rush, I set my Instant Pot on high pressure for 2 hours—the broth only gets better with more time.
- If you're using a stovetop pressure cooker, place the pot on a burner set on high heat. Once the indicator pops up showing that the contents of the pot have reached high pressure, immediately decrease the temperature to the lowest possible setting to maintain high pressure (low is normally adequate). Set the timer for 30 minutes. When the timer goes off, turn off the burner and remove the pot from the heat.
- When the broth is done cooking in the Instant Pot or stovetop pressure cooker, let the pressure release naturally (10-15 minutes).
- Remove the lid, skim of the scum (if you desire), and strain the broth. Taste for seasoning and adjust if needed. You can keep it on the blander side if you will be cooking with it!
Marie says
I’m curious as to why you leave out the vinegar. It’s supposed to help draw out the minerals from the bones. What is your take on that?
nomnompaleo says
I went to the Ancestral Health Symposium a few years ago and Kaayla Daniels did a talk about the benefits of bone broth. She said that lab tests don’t detect significant amounts of minerals in bone broth and the real benefit is the collagen. You can watch the talk here: https://www.youtube.com/watch?v=3ZrgETZzb0A
Cheryl says
I just watched the video and found it very interesting and informative. I used your recipe to make my first batch of broth in my instant pot today. I was curious about why most recipes have vegetables and now know. Thanks for sharing the link.
Sherri Sinclair says
Where’s the Welsh Beef Soup recipe online? It’s on my iPhone and iPad apps but not online.
nomnompaleo says
That recipe is only on the app! We wanted to make sure that people who paid for the app had access to exclusive recipes.
Merle says
Do you have any idea why Mommypotamus would say to use low pressure while you (and most) say to use high?
Christine McGee says
I was wondering the same. Someone asked this question in her comments and she replied, “Cooking broth on high for an extended period of time can also break down gelatin, which is why I recommend using the low setting”. Her recipe instructs using the “soup” setting on the Instant Pot (maybe that makes a difference too).
Bloody Waifu says
I use a standard stainless steel pressure cooker and keep it high long enough to get the knob rocking, then turn it a bit lower. I think her position is an overly cautious one however, because my stock made this way has never failed to gel.
nomnompaleo says
I get plenty of gelling when I cook under high pressure and I’d rather have my soup sooner than later!
Bloody Waifu says
She might be taking her cue from WAPF folks who cast a suspicious eye on using the pressure cooker. I did research to my own satisfaction and decided there wasn’t harm in it and they are perhaps being overly cautious. For me the fact that the bones crumbled after straining, and my stock gelled every time convinced me of its superiority.
Jennie says
Thanks so much for your post! I just made bone broth for the first time, but it did not gel 🙁 I used 3 pounds of marrow bone. Any tips on what i could have done wrong? Thanks!!!!
nomnompaleo says
I always use joint bones (knuckles, or oxtails) with lots of collagen that gets converted into gelatin. Another great collagen-rich ingredient is chicken feet!
Jennie says
Thanks!
Cheryl Lyon says
What do you think of using pigs feet in with bones for gelling? The Bone Broth Diet recommends them.
Michelle Tam says
Pigs’ feet have tons of collagen so it will definitely help with gelling!
Sarebolth says
Thank you for posting this! What’s the difference between stock and bone broth?
Julie A. Spears says
Stock is more concentrated from cooking longer.
Heather Tolan says
Do you ever roast your bones first? I’ve read so much about making bone broth and it gets confusing! 🙂
nomnompaleo says
You can! I don’t because I’m lazy.
Sue Brizek says
HAHA! Love your comments!
Bun says
i think it makes the broth more palatable to roast them, I also like to add all the aromatics and more marrow heavy bones.
Nayeela says
Hello, How long can I store the broth for in the fridge and can I freeze it?
nomnompaleo says
I have a whole blog post about storing bone broth: https://nomnompaleo.com/post/98290360103/how-to-store-bone-broth
CestMoiLinh says
Thank you for the bone broth recipe! I have been searching for days now and this one looks easy and tasty.
Ashley Cunningham says
Why don’t you use apple cider vinegar anymore?
nomnompaleo says
I don’t think it adds anything except sourness. You still get plenty of collagen without it.
Ashley Cunningham says
Oh! I thought it helped break down the bones! Thanks for responding so quickly!
nomnompaleo says
The amount of minerals in bone broth is actually pretty negligible, so I just leave the acid out.
Carrie Council says
I tried this with a chicken carcass from a roast chicken. I strained and put in the fridge. The next day every container was so gelled up I wouldn’t call it a liquid at all! Is this how it’s suppose to be? I have made broth on the stove top with the same ingredients but it never gelled up so bad. I still used it but just wondering if this is normal?
nomnompaleo says
Gelling means you have tons of collagen in your soup which is desirable and nutritious! High five to you!
Jeanne Kay Collins says
I’m confused with this step:
5. When the timer goes off, turn off the burner and remove the pot from the heat. Let the pressure release naturally (10-15 minutes).
How can you “turn off the burner and remove the pot from the heat” before you release the pressure???
nomnompaleo says
Those are instructions for folks using a stovetop pressure cooker. If you have an Instant Pot, just turn it off and let the pressure come down naturally.
Benjamin Kim says
confused by step 3.. is that only pertaining to a stovetop?
if using the instant pot, can I skip step 3 and as you say in step 4 simply set the pot to high pressure for 2 hours?
nomnompaleo says
Yes, that is correct.
Cari Derbitsky says
How long can we cook the broth for? My instant pot let’s me cook it for way longer than 2 hours. Is there a max time that I shouldn’t cook longer than? Thanks!
nomnompaleo says
There’s really no need to cook it longer than 2 hours. Sometimes I only cook it under high pressure for 30 min if I’m pressed for time.
Cari Derbitsky says
Will the broth not get richer, the longer you cook it? It says above that the broth only gets better with more time.
nomnompaleo says
I don’t know that you get that much more out of it if you cook it longer than 2 hours under high pressure. Again, it’s up to you and how much time you have!
Lynette Wilson says
I bought a large pressure cooker in order to save time on lg. Quantities of bone broth. When adding chicken parts to beef bones, I get a more gelatinous product, but when I pressure can it, its in liquid state again. Still ok? Am I sacrificing any nutrition by doing it this way?
Console Hacks says
I made this bone broth with celery and yellow onions instead of leeks (cause I don’t have any) and it tasted wonderful. My only problem is that my freshly made broth smells almost offensive, but tastes delicious. I used a small amount of apple cider vinegar, but I doubt it would contribute to the smell. This is the first time I made bone broth so maybe I’m just not familiar with the smell.
Carrie Council says
I think it smells weird also. I never thought it stunk when making on the stove top but it definitely does using the IP.
Chloe Quinn says
I made this to do a cleanse and I may be the only one, but I don’t really like the flavor. It tastes like tainted water to me. What can I do to spruce up the flavor to make it more palatable ?
Larissa Powers says
I would add big chunks of ginger and garlic, maybe a cinnamon stick.
Chloe Quinn says
Can you reuse bones for multiple batches of broth?
Alex_in_Iowa says
Yes, but most of the flavor ends up in the first batch. Personally, I run two batches on a bag of bones. When the second batch is done, I put it in a pot on the stove and reduce it to about a third the original volume; I then add this reduction to the first batch. My reasoning for this is that it adds more protein and minerals to the first batch without excessively diluting the flavor.
As for adding acid, I use lemon juice because I find that the taste of vinegar dominates everything it touches. If I use vinegar, I can taste it in the broth; if I use lemon juice, I can’t.
One more tip: in the ziplock bag where I save up bones in the freezer, I also save any parts of onions that would otherwise go in the compost bucket (core, papery skins, etc.) Onion skins lend wonderful flavor and color to the broth.
Diana says
I just made the broth from beef neck bones last night and it didn’t gel. Are the neck bones not high in collagen?
Daisy Roque says
I have the IP on 2 hours. Is it supposed to be on venting or sealing?
nomnompaleo says
Sealing!
Daisy Roque says
Is there a trick to getting it to gel? After 2 hours it was the consistency of water. 🙁
nomnompaleo says
It doesn’t gel until you refrigerate it. If your cold soup doesn’t gel, it might be because you didn’t throw in enough joint bones.
Daisy Roque says
Thank you! I will try that.
Desiree Dumm says
From what I have read, the vinegar helps pull the minerals from the bones. I also used coconut aminos which I hope is ok because I really don’t like fish sauce.
Desiree Dumm says
Also have you tried canning bone broth? I would think it would keep that way no?
Nina says
I followed your recipe and did 2 hours with high pressure. After I opened the lid, most of the water were evaporated and all the veggies were burnt :'( What did I do wrong?
Melissa Poor says
The first time I tried to do broth, the same thing happened to me. Then I discovered that the silicon cover for the steam valve was not on it and it steams all the water out. That was on the instant pot. Also, I think the recipe is supposed to be turned to low pressure after it has initially built pressure. Those are my 2 guesses; first that somehow your water all managed to escape as steam, or that the high pressure was too much for a full 2 hours. Inspect your seals!!
Susan Hickman Roper says
First attempt at bone broth. All seems to have gone well except now my cooled broth has a thick layer – almost a plug – of fat at the top of the jar. Is that normal?
nomnompaleo says
Yes! You can choose to remove the fat cap before cooking/drinking with it or heat it up all together.
Susan Hickman Roper says
Thank you!
Diana Moll says
Why don’t you add vinegar anymore?
Kathryn Gremley says
I have twice now made IP bone broth using a grocery store whole organic chicken. Cooked first round for 90 minutes, then removed the chicken, pulled off the meat and returned the carcass to the pot and cooked for another 60 minutes. Both times, the fat did not harden after cooling, and the entire broth seems a bit greasy, thick but not gelled. I have skimmed as much floating fat as I can from the top of the broth once cool. I am wondering if this is normal for an organic chicken – and how to get more of the fat out of the broth since it wont separate?
oriana ☀ says
can you use a crock pot for this?
Kristine Hammerbacher says
This came out perfect! Thank you!
Jill says
This is my go-to bone broth recipe. Like Michelle, I no longer use the apple cider vinegar. I *always* use the shiitake mushrooms and fish sauce because I love the flavor they give. This a great broth for sipping. I don’t always have carrots on hand, and it tastes just fine without them.
Elizabeth says
Thank you for the information.
Dee says
Can I use fresh shiitake mushrooms instead of dried? And how much?
Michelle Tam says
Fresh doesn’t really add as much umami as dried. You can leave out the dried shiitake mushrooms if you don’t have it.
Dee says
Thank you!
maria says
Do you remove the impurities from the bones? (Takes away the gray scum for one.). Do you dump that water and then start with fresh water?
Michelle Tam says
I don’t, but you can if you want!