Instant Pot Bone Broth

Delicious, nutritious and easy to make bone broth using the Instant Pot.

  • 2 chicken frames without meat, about 3 pounds of chicken bones (or 1 turkey frame)
  • 2-3 stalks celery washed and cut into large chunks
  • 2 small onions peeled and cut into quarters
  • 4 cloves garlic peeled and smashed
  • 2 medium carrots peeled or scrubbed and cut into large chunks
  • 1 1- inch piece of fresh ginger
  • 6-10 peppercorns  red or pink optional
  • 1 bay leaf
  • 4 quarts filtered water more or less, to cover bones and to fill the inner pot just below fill line
  • 1 Tbsp. apple cider vinegar
  • Few sprigs of fresh thyme ½ teaspoon dried
  • 1 tablespoon salt
  1. Wash and cut vegetables
  2. Place bones, vegetables, herbs, and vinegar into the inner pot.
  3. Add enough water to cover the bones and vegetables in the pot. ( Do not go past fill line )
  4. Place lid on Instant Pot and lock into place.
  5. Flip vent valve to ‘Sealing’.
  6. Select ‘Manual’ setting and adjust the time to 120 minutes.
  7. When cooking is done, allow pressure to release naturally (10-20 minutes).
  8. Release any residual pressure using the vent valve before removing the lid.
  9. Allow the liquid to cool slightly before straining.
  10. Using fine mesh steel strainer, strain the liquid and discard cooked vegetables.
  11. Broth may be stored in Mason jars with lids in the fridge for up to 5 days or frozen indefinitely. I like to fill pint size jars for my single daily dose of broth.
Recipe Notes

Instructions without and Instant Pot