Instant Pot Bone Broth

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/7/22
bowl of bone broth
Diana Rattray
Prep: 15 mins
Cook: 3 hrs
Pressure Build/Release: 55 mins
Total: 4 hrs 10 mins
Servings: 8 servings
Nutrition Facts (per serving)
708 Calories
51g Fat
4g Carbs
58g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 708
% Daily Value*
Total Fat 51g 66%
Saturated Fat 23g 114%
Cholesterol 227mg 76%
Sodium 188mg 8%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 58g
Vitamin C 3mg 13%
Calcium 62mg 5%
Iron 6mg 35%
Potassium 613mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bone broth is a stock typically made with beef or poultry bones that needs to simmer for hours. The long cooking time produces a gelatinous stock that is nourishing and flavorful. It is enjoyed straight as a drink and is used in soups and other dishes. When made on the stovetop, bone broth can take up to two days to cook, but when the Instant Pot is used, cooking time is reduced to three hours.

Bone broth is rich in collagen because bones rich in collagen, such as marrow bones, feet, and knuckles, are often recommended to use. Roasting the bones adds extra flavor and color to the stock, but feel free to skip that step if you're short on time or the oven isn't an option. Be sure to boil the bones in a water-vinegar mixture as this helps to remove any foam.

Ingredients

  • 4 pounds beef bones

  • 17 cups water, divided

  • 2 tablespoons apple cider vinegar

  • 1 large carrot, sliced

  • 1 stalk celery, sliced

  • 1 large onion, quartered

  • 1 head garlic, halved crosswise

  • 2 bay leaves

  • 1 teaspoon kosher salt, optional

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    ingredients for bone broth
    The Spruce / Diana Rattray

  2. Arrange the beef bones on a rimmed baking sheet or roasting pan. 

    beef bones in the baking pan
    The Spruce / Diana Rattray

  3. Roast the beef bones for 20 minutes; turn and continue to roast for 20 minutes longer.

    roasted beef bones
    The Spruce / Diana Rattray

  4. Meanwhile, add 10 cups of the water along with the vinegar to the Instant Pot. Choose the sauté button and bring the water to a boil. Add the bones to the boiling water and continue to boil for 15 minutes.

    the roasted bones are boiled in the instant pot
    The Spruce / Diana Rattray

  5. Drain the beef bones and then add them back to the pot. Add the vegetables and bay leaves to the pot with the remaining 7 cups of water and the salt, if using.

    roasted bones and vegetables in the instant pot
    The Spruce / Diana Rattray

  6. Secure the lid and turn the steam release knob to the sealing position. Choose the pressure cook/manual button and set the timer for 2 hours (120 minutes).

    Instant Pot lid on sealing
    The Spruce / Diana Rattray

  7. When the time is up, let the pressure come down naturally for 35 to 45 minutes. Carefully turn the knob to the venting position to release any remaining pressure.

    cooked bone broth with aromatics in the instant pot
    The Spruce / Diana Rattray

  8. Place a fine-mesh sieve or chinois over a large bowl. If desired, line the sieve with cheesecloth for a very clear broth. Strain the broth into the bowl and discard the solids. Let the broth cool and then cover the bowl and refrigerate.

    beef bone broth strained
    The Spruce / Diana Rattray

  9. When the broth has thoroughly chilled, scrape off and discard the layer of solid fat. Or save the fat to use in other recipes.

    Remove the fat from the broth.
    The Spruce / Diana Rattray

  10. Use the bone broth immediately or spoon into jars or freezer containers.

    bone broth in a bowl
    Diana Rattray

How to Store

  • Refrigerate the bone broth for up to five days in airtight containers.
  • To freeze, pour it into freezer containers or ice cube trays and freeze for up to one year. Silicone ice cube trays come in a variety of sizes, and they are convenient; pop out a block or two of frozen bone broth whenever you need it.
  • Canning jars can make suitable freezer containers, but they become fragile when frozen. To avoid broken jars, use wide-mouthed jars. Make sure the broth is cooled when you pour it into the jars and leave at least an inch of headspace. Freeze the jars of broth uncovered, and when the broth is completely frozen, place the lids on the jars. It's best to defrost glass jars of bone broth in the refrigerator to avoid sudden temperature changes and possible breakage.

Recipe Variation

For extra beef flavor, add some oxtails, a meaty beef shank, or a few short ribs.