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.
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So much more flavor roasting the bones rather than just putting them in the pot first! Tasty!
I just made the broth for the first time in my slow cooker. OMG is it ever good. I saw Matt just use the fat and butter to make it bullet proof……Do you add the congealed fat to the broth heat, mix and drink? Also can you use the bones again and just add fresh veggies and spices?
Love you guys. you make things so easy to follow
Would it still be considered Keto friendly/IF to add spices and aromatics to the broth? I make homemade Pho and typically add onions, garlic, ginger, coriander seeds, star anise, cinnamon, cardamon, cloves, fish sauce and salt. All these items are strained but would drinking this broth break a fast?
I followed the recipe but didn’t have a pressure cooker so I just let it simmer for about 48 hours or more and it was amazing I’m still drinking from it and using it in my cooking .
I just need a rough estimation of nutritional values and macros. Can some one help me with that?
You can still use the nutritional info, just divide it into 24 servings or so. You can adjust the nutrition info if you make less servings.
Do you guys live in Colorado?
Matt & Megha live in Georgia 🙂
Great and easy recipe! Thanks so much. I did have a problem with my end result broth though, it didn’t change into a solid gel like yours. I don’t know what I did wrong, maybe too much water? Can you give an exact amount of how much water to put? Thanks!!
For the instant pot part, I would put just enough water to cover the bones. Adding too much might prevent the gelling. Also, it is important to use bones that have cartilage such as joints and such as this is where the collagen is.
I’ve been doing my bone broth on the stove top or in the slow cooker for years now. (I really only do it in the summer, but supplement with collagen peptides year round.) Now I keep hearing about this Instant Pot, and it’s sounding more and more tempting!
I would like to know why you have to discard the first broth (step one after boiling the bones and removing the gunk that floats up). Can I not use the first broth since it already has some of the nutrients?
You could probably save that first broth to use in the instant pot instead of draining and discarding, but we just usually drain it. If you use it, let us know how it turns out!
did find out why they dump the first broth?
Hi…tried both using the same water that is used to boil the bones AND I kept the excess foam residue in the pot. It had a more ‘gamey’ flavor than my other bone broths! Too much for my taste. But I am sure if it was the bones themselves that created that gamey taste. Either way, I wont be doing that again.
Cheers! M
Your website and podcast make my day, but this smelled SO bad I couldn’t bear to taste it, my 8 year old thought the house filled with “farts” lmao love you guys but I’ll pass on this
OMG, that was absolutely delicious. Your bone broth recipe is so delish (and simple). I discovered something else that worked with this – to my surprise. When done and not so hot, I used my immersion blender to blend the fat into the broth (and to blend in bits of garlic, onion and a carrot [added later in the process]). To my surprise, the fat remained completely emulsified (uniform) in the gel after it cooled and was so beautifully jelled. I didn’t experience this kind of success, using my boiling pot. So … I didn’t/don’t have to divvy out the fat with each portion. I don’t know if this was a fluke (was my first attempt using an IP and had used the immersion blender to mix it, cuz I was discarding the fat before I saw/followed your recipe).
Thank you for sharing all that you do.
PS … I want to ask a question about your fat bomb recipe book. What’s the best way to ask that question?
Thanks so much for the feedback. The instant pot works wonders and makes everything so soft in order to blend 🙂
For questions you can email us at ketoconnect@gmail.com
I saw you said a tablespoon or so of fat but how much of the finished broth? Blended with a cup of hot water and a tablespoon of butter, right? Thank you.
You can really do however much you want to get the best taste for you.