Instant Pot Bone Broth

If you don’t have an Instant Pot, here is the reason that trumps all others to get one! Bone broth is all the rage in the natural healing community (and for good reason!).  It is nutrient-dense and loaded with bio-available collagen, which your body uses to repair bone and joint damage, heal “leaky gut”, and improve skin elasticity (hello, eternal youth!). The caveat? Traditional bone broth takes 24-48 hours to make! Enter: Instant Pot. In just 2-hours you can tap into all the healing power of this delicious and ultra-healing ancestral superfood.

Instant Pot Bone Broth

Category: Beverages, Breakfast, Dairy-Free, Gluten-Free, Grain-Free, Ketogenic, Main Dishes, Paleo, Soups, Whole30

Instant Pot Bone Broth


  • 2 1/2 pounds organic meat bones*
  • 2 carrots, halved or quartered
  • 2 celery stalks, halved or quartered
  • 1 onion halved (skin on)
  • 2 cloves garlic (skin on)
  • Assortment of fresh herbs**
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon whole black peppercorns
  • 1 teaspoon salt
  • 8 cups of water (enough to cover bones and come to 1-inch below MAX fill line)


  1. Place the bones in the Instant Pot (should be about half full with bones). Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.
  2. Add the water (filling the Instant Pot to 1-inch below the MAX fill line).
  3. Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
  4. Press the "manual" button and set your Instant Pot for high pressure for 120 minutes. (Note: it will take about 20-30 minutes for the Instant Pot to heat up and pressurize, , then the display will show the 2-hour countdown timer).
  5. Once the two hours is up, allow the pressure to release naturally. It will take about 15-30 minutes for the float valve to drop.
  6. Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool (should be very thick and gelatinous when cool, almost like jello). Remove the fat with a spoon and discard (or use for cooking).


Will keep fresh in the refrigerator for 5-7 days. For longer storage, freeze in individual servings.

*If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first (30 minutes at 350°F).

**Some flavor combinations I like: ginger and lemongrass with poultry bones (chicken feet are great - super inexpensive and loaded with collagen!) or rosemary with beef/lamb bones

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