Ingredients
Equipment
Method
How to Make Instant Pot Bone Broth
Roast the Bones for Flavor
- If using raw bones, place them on a baking sheet and roast in a 400°F oven for 20-25 minutes, until deeply browned and fragrant. This step develops rich flavor. If using bones from a leftover roast, you can skip this step.
Load and Seal the Instant Pot
- Transfer the roasted bones into the inner pot of your Instant Pot. Add the quartered onion, roughly chopped carrots, roughly chopped celery, smashed garlic, and bay leaves. Now, add the optional dried shiitake mushrooms and kombu (if using) for an umami boost. Pour in the apple cider vinegar, salt, and black peppercorns.
- Add just enough water to cover all the ingredients, being very careful not to fill past the max fill line on the pot for safety.
Pressure Cook and Natural Release
- Secure the lid, turn the steam release valve to the "sealing" position, and select the Pressure Cook or Manual function. Set the time to 120 minutes on high pressure.
- Once the cooking cycle is finished, let the pressure release naturally for at least 30 to 45 minutes. This slow release is essential for a clear broth and prevents hot liquid from sputtering out of the valve.
Strain, Chill, and Skim the Fat
- Once the pressure has fully released, carefully open the lid. Use tongs or a large slotted spoon to remove the large bones and vegetable pieces.
- To get a crystal-clear, sediment-free broth, strain it through a fine-mesh sieve lined with cheesecloth into a large bowl.
- Let the broth cool on the counter for about an hour before moving it to the refrigerator to chill completely overnight. This allows the fat to rise to the top and solidify into a thick cap.
- The next day, you can lift this fat cap right off, revealing the beautiful, jiggly, gelatinous broth underneath.
Other Cooking Methods: Slow Cooker & Stovetop
Slow Cooker / Crock-Pot Bone Broth
- Roast your raw bones as described above. Place the roasted bones and all other ingredients into your slow cooker. Cover with water, being careful not to overfill. Cook on the LOW setting for 12 to 24 hours. The longer it cooks, the richer and more concentrated the broth will become. Strain and chill as directed in the Instant Pot method.
Traditional Stovetop Bone Broth
- After roasting your bones, add them to a large stockpot with the rest of the ingredients and cover with water. Bring the mixture to a boil, then immediately reduce the heat to a very low simmer (you should only see a few tiny bubbles rising). Skim off any foam or scum that forms during the first hour.
- Partially cover the pot and let it simmer for at least 8-12 hours for chicken or 12-24 hours for beef. You may need to top it up with a little extra water to keep the bones covered as it simmers. Strain and chill as directed.
Nutrition
Notes
Expert Tips for the Best Broth: Always roast raw bones for maximum flavor development. For an ultra-clear broth, double-strain through a fine-mesh sieve lined with cheesecloth. Chilling overnight is the easiest way to remove 100% of the fat. Use a mix of bones (joints, knuckles, feet for collagen; marrow bones for richness). Don't skip the apple cider vinegar, it helps extract valuable minerals.
Serving Ideas: Sip warm from a mug, use as cooking liquid for grains, base for ramen/pho/soups, deglaze pans, or poach eggs.
Storing and Freezing Bone Broth: Store in airtight jars in the refrigerator for up to 5 days; leaving the fat cap on can help preserve it. For long-term storage, freeze in practical portions using ice cube trays for small amounts or silicone muffin pans/Souper Cubes for 1-cup or 2-cup portions.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.