We have recently fallen in love with making Instant Pot Bone Broth. It’s easy to make, delicious to drink and filled with nutrients. Whenever we make it we make it in bulk, using at least 4 pounds of beef bones at a time.
Instant Pot Instructions For Bone Broth
The process of making bone broth with an instant pot is a simple five step one, with some additional steps, if desired.
- Boil the bones: Add all the thawed bones to a large pot, fill with water and bring to a boil. This will rid them of any nasty bits that might be on the bones. You’ll see a discolored looking foam rise to the top as the bones boil – this is a good thing, and you will drain it off.
- (Always) Roast the bones: Drain off the bones, layer them onto a baking sheet and roast at 400 degrees F for 20-25 minutes.
- The bones will caramelize and brown resulting in a lot more flavor, and since when is more flavor a bad thing?
- De-glaze pan and transfer to Instant Pot: Place the bones into your instant pot, de-glaze the roasting pan with a splash of water to scrap up all those delicious little brown bits and pour over the bones. Fill the pot with water submerging all the bones, toss in a bunch of salt (we prefer pink salt) and put the lid on.
- Pressure Cooking: We use this instant pot. Press manual and set the minutes to 240 minutes (3 hours). Anywhere from 2.5-4 hours depending on the amount of bones and time you have will work great!
- Cooling and Storing: Cool the broth down as quickly as possible to prevent any bacterial growth. Strain the broth into a large bowl to allow it to cool quicker – adding ice cubes or submerging the bowl in an ice bath. Transfer cooled broth to ball jars and seal tightly. Store in fridge up to 7 days or freeze up to 2 months.
How To Find The Best Bones For Bone Broth
When looking for bone broth bones you can use any mix of beef, chicken and pork bones, however, we like to stick to beef. We’ve only ever found bones in Whole Foods and they have great variety and grass-fed options. You can also ask your local butcher or look in the freezer section where they are usually stored for fresh keeping. The best bones are those rich in
- Sip on it for a warm, flavorful drink – you can even add fats to make it bulletproof and up your fats on the day!
- Drink it when you’re sick to get in some nutrients even when you’re not hungry.
- Use it in soups, stews or chili.
- ​Use it to make a gravy for your mashed cauliflower.
Easy, Instant Pot Bone Broth!
If this homemade instant pot bone broth recipe is still too complex for you we like a couple brands you can give a try. We always have Lono Life Bone Broth in the house and we occasionally like to get Fire and Kettle if it’s on sale. The benefit to homemade, Instant Pot bone broth is that we know exactly what ingredients go into it and cup to cup comparison it’s cheaper than buying it!
Stove Top Instructions: Complete steps 1-3 as instructed, but instead transfer the roasted bones to a large pot (at least 6 ct). Cover the bones with water and apple cider vinegar and allow to rest for 30 minutes to an hour. Turn the heat on to high heat and bring to a gentle boil. Reduce to a low simmer, skimming the foam off the top, as it accumulates. Cover with a lid and keep the bones and water at a low simmer from 12-24 hours. Add more water as it reduces to keep the bones submerged. *The longer you simmer on the stove top the better and more nutrient rich the broth is.
*Bone broth nutrition will vary highly batch to batch so cannot be easily calculated when making it homemade.

Instant Pot Bone Broth
What You Need:
- Pressure Cooker
Ingredients:
- 4 lbs beef bones
- 2 tbsp Pink Himalayan Salt
- water (to submerge bones)
Instructions:
- Preheat your oven to 400 degrees.
- Add the thawed bones to a large pot, fill with water and bring to a boil, cooking for a total of 20 minutes on the stove top. Skim off the discolored foam that has accumulated at the top of the water and drain the bones.
- Clean off the bones, if any excess foam residue is on them and then transfer to a large baking sheet in a single layer (using two if necessary). Roast for 20-25 minutes.
- Remove the roasted bones and transfer to your instant pot. Deglaze the pan with a splash of water and scrap up any of the brown bits. Pour the bits and fat from the pan over the bones in the instant pot.
- Fill the pot with water, submerging all the bones. Add in the salt and seal with the instant pot lid.
- Make sure your nozzle in on seal when cooking. Cook for 3-4 hours on manual pressure.
- Allow to rest 20 minutes before opening the instant pot. Strain the broth into a large bowl to allow for quicker cooling.
- Add ice cubes to the broth or submerge the bowl into a large ice bath. The broth should come down in temperature, cooling at most for 20 minutes.
- Transfer the broth to mason jars and seal tightly. Store in fridge up to 7 days or freeze up to 2 months.
- Enjoy as a warm drink or in recipes!
Notes
Written by

Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Can I make bone broth in a crockpot? For how long?
Yes, I would set it on high for at least 24 hours but up to 48 hours.
Love your channel! I got a little lost on the bullet bone broth. It looks like Matt just used a quarter of the fat portion. Do you use a quarter of the gelled broth too?
What if you don’t have a pressure cooker? How long would you have to boil it for in a normal pot on the stove?
You would need to boil for a lot longer. Matt & Megha boil it overnight but they suggest 24-48 hours.
What would you estimate the macros to be for this bone broth?
*Bone broth nutrition will vary highly batch to batch so cannot be easily calculated when making it homemade.
I am just wondering why the broth is divided into 4 portions in the mason jar? is it ok to just reheat the whole jar and drink it without the dilution… or would that be too strong for consumption?
That wouldn’t be too strong. You can absolutely drink as much of the bone broth as you’d like.
Thank you for all your wonderful recipes! I have a question about making Chicken Bone Broth. Do you put them in the oven to brown?
Yes, they will brown and any meat on the bones will cook giving the broth a lot more flavor!!
3 hrs is 180 minutes
I made bone broth last night and it did not come out with very much fat, and the broth is more watery then jelly. The bones did not seem very broken down. Can I just put it all back in the pot and cook it for longer?
Yes, that should work!
Hey Guys,
Thank you for the recipe! And thanks Matt for the great drink idea. I’m not really a huge fan of the taste, but this REALLY helped!!
Hi.
New toe keto and I am not a person who likes to cook. I am trying though. Can I make a bone broth with Turkey.
I will be making a turkey and want ideas for leftovers.
Yes!
Your best bet for the healthy bones, for the healthiest broth, is to get your bones from the farmer that raised the animals. That’s really the only way you can make certain that your bones came from 100% grass fed animals. Any good farmer’s market should have at least one farmer who is committed to 100% grass feeding and grass finishing. Always try to shake the hand of the farmer who raises your food!
Other recipes add a table spoon of apple cider vinegar to pull minerals from the bones. I like roasting the bones first
I soak bones in apple cider vinegar solution (mainly filtered water with a half a cup of ACV) for thirty minutes
then pressure cooker for a few hours
then chuck in carrots, celery, onions, shallots
then pressure cook a half an hour
then pour it all through a strainer and jar it
I read somewhere ACV helps leach the minerals out of the bones and the point of the vegetables is only for the minerals you discard them too
I never bothered with this skimming business I never get yucky stuff on the top except for a layer of delicious healthy fat yum yum
also mixing bones up make sure have some knuckles and also chicken feet good too
sometimes use bacon bones and it gets a nice smoky flavour
everything pasture raised grass fed of course 🙂
Really helpful information! Thank you!
I’ve read that adding a tablespoon of apple cider vinegar helps to bring the nutrients out of the bones. Surprisingly you don’t taste the vinegar in the finished product.
Or cook it in a crockpot/slow cooker (easier to feel safe about walking away and leaving it)
Do you know why you use vinegar in the stovetop version (as with regular soup stock), but you didn’t add vinegar to the Instant Pot version?
Thank you for this recipe! Can you give an idea of how long it would take in a crockpot?
Thank you so much for this video. I have been searching for days in how to make bone broth. I was told to purchase a whole chicken and pressure cooker for 3 hours. Megha, Since I already purchased a chicken can I still make bone broth from it? Thanks so much I love you guys and your cook book is fantastic. <3
Hi Megha and Matt,
Love your YouTube channel and LOVE your new cookbook!
Question: can you add a little celery and onion (tiny bit) or other herbs to enhance the flavor without undoing the benefits of the bone broth?
Thanks
Yes you can!
I found the bones at H Mart — there are a few of them in Atl (Korean supermarket).