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Instant Pot Bone Broth

Don't simmer your bone broth for hours on end, use an instant pot and have gelatinous broth in just a few hours.
Course Beverage
Cuisine American
Keyword Instant Pot Bone Broth
Prep Time 40 minutes
Cook Time 4 hours
Resting Time 20 minutes
Total Time 4 hours 40 minutes
Servings 24 servings


  • Pressure Cooker



  • 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!


*Bone broth nutrition will vary highly batch to batch so cannot be easily calculated when making it homemade.


Sodium: 581mg