As the weather cools and we move deeper into fall, soups and stews naturally become staples. Bone broth is an even more restorative option than soup — especially when you’re feeling under the weather — and I’ve made it part of my daily routine during my healing journey.
Bone broth is a nutrient-rich, restorative liquid made from simmering animal bones and connective tissue. It releases gelatin, collagen, and amino acids into the broth, which can support gut health, improve skin, ease joint discomfort, and boost immunity. If you’ve read my earlier posts, you know this practice has helped me a great deal.
Today I’m sharing an Instant Pot bone broth recipe because the Instant Pot slashes traditional cooking time while still producing a flavorful, gelatin-rich broth. If you don’t own an Instant Pot, the instructions include a crockpot alternative so you can still make this recipe.
What is bone broth and what is an Instant Pot?
Think of bone broth as an especially concentrated stock made by cooking high-quality bones slowly so that collagen, gelatin, and nutrients leach out into the liquid. The result is a savory, nutrient-dense broth with many potential health benefits.
The Instant Pot is a modern electric pressure cooker that speeds up long cooking processes while preserving the rich flavor and texture of slow-cooked food. Besides pressure cooking, many models offer slow-cook, sauté, soup, rice, and even yogurt functions. For bone broth, the Instant Pot can reduce cooking time from 24–48 hours to roughly 4 hours total, making it a great tool for home kitchens.
Instant Pots are available in various sizes and features; a 6-quart model is a popular choice for most families. Even if you prefer a slow-cooker, you can still make excellent bone broth — it will just take much longer.
Here’s how to make your first batch. The method is the same whether you use beef, chicken, or turkey bones; choose organic, pasture-raised bones when possible for the best flavor and nutrient profile. For one batch, plan on roughly 2.5–3 pounds of bones.
A key step for deep, rich flavor is roasting the bones before simmering. Roast at 425°F for about 45 minutes (add extra time if bones are frozen). Roasting reduces any strong, gamey flavor and creates a more appealing broth.
While the bones roast, prepare aromatics and herbs. I like to use onion, carrots, celery, ginger, garlic, rosemary, and thyme, plus a splash of apple cider vinegar and a pinch of turmeric and sea salt. The vinegar helps draw minerals from the bones and the aromatics add balanced flavor.
When the bones are roasted, place them in the Instant Pot with the chopped vegetables and herbs. Add filtered water until it reaches about an inch or two below the max fill line (the “4 L” marker is a helpful guide). If using a crockpot, leave a couple of inches of headspace at the top. A properly concentrated batch will gel when refrigerated; if the broth stays fully liquid, use slightly less water next time to get a richer gel.
Set the inner pot into the Instant Pot base, close the lid, and set the steam valve to “Sealed.” Choose Manual (or Pressure Cook) on High Pressure and set the timer for 120 minutes. The Instant Pot will build pressure and then begin the countdown. For a crockpot, cook on High for 4 hours, then switch to Low and continue for 24–48 hours.
After the cooking cycle completes, the Instant Pot will switch to Keep Warm. Allow a natural pressure release for about 1.5–2 hours rather than using a quick release — this helps preserve clarity and flavor. The small silver button on the lid will drop when pressure is fully released. Turn the pot off and carefully open the lid; the broth will be very hot.
Remove the bones and pick off any meat to save for other dishes. Strain the broth through a fine-mesh sieve into wide-mouth mason jars or containers. A batch usually yields about 8–10 cups, so have enough jars ready. Let the broth cool slightly before capping the jars and refrigerating or freezing.
Once chilled, a layer of fat will solidify on top; you can reserve this tallow for cooking or remove it and reheat small pieces with the broth when serving. Reheat a cup and season to taste — I often add extra sea salt, fresh ginger, and a touch of turmeric for warmth and flavor.
This nourishing broth is perfect for sipping during cold months or using as a base for soups and stews. I replaced my morning coffee with a cup of bone broth and found it a comforting, healthful ritual. Try sipping this broth on its own or use it as a flavorful stock in recipes.
- 2.5–3 pounds organic grass-fed beef bones (or chicken/turkey bones)
- 1 onion, roughly chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 knob fresh ginger, peeled
- 1 sprig rosemary
- 2–3 sprigs thyme
- 1 tablespoon minced garlic
- 2 teaspoons apple cider vinegar
- 1 teaspoon turmeric
- 1/2 teaspoon sea salt, or to taste
- Filtered water, enough to come 1–2 inches below the max fill line
- Preheat oven to 425°F. Line a baking sheet and roast bones for 45 minutes (50–55 minutes if frozen) until browned.
- Roughly chop onion, carrots, and celery and add to the Instant Pot or crockpot. Add ginger, garlic, herbs, vinegar, turmeric, and salt.
- Place roasted bones into the pot and add filtered water to about 1–2 inches below the max fill line (or a few inches from the top if using a crockpot).
- For Instant Pot: Seal the steam valve and set to Manual/High Pressure for 120 minutes. For crockpot: Cook on High for 4 hours, then switch to Low and continue for 24–48 hours.
- After the Instant Pot cycle, allow a natural pressure release for 1.5–2 hours. Open carefully, remove bones, and reserve any meat.
- Strain broth through a fine-mesh sieve into mason jars or containers.
- Store in the refrigerator up to one week or freeze for several months.
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