An easy Instant Pot bone broth recipe using the pressure cooker setting to speed up the cooking time. It takes only a few hours instead of a whole day.
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I’m starting to really love the convenience of pressure cooking in the Instant Pot pressure cooker. I’ve got a six quart 7-in-1 multi-cooker version and I use it all the time to make low carb yogurt.
Since giving up dairy a couple weeks ago, I actually started to make yogurt out of coconut cream. And, after several attempts, I think I finally perfected the recipe. I’ll be sharing that one soon.
Today, I’m sharing an Instant Pot bone broth recipe that I’ve been using as a base for soups. It’s a great way to use those bones left over from a pressure cooker whole chicken. Just be sure to use organic chicken for the most benefits.
Although I’ve been using chicken bones, the process is the same for beef and other animal bones. In fact, it’s really easily to convert the standard keto beef bone broth recipe into one made in the Instant Pot.
The reason it’s best to slow cook the bones for 12-24 hours is so that the nutrients are released from the bones. However, when cooking under pressure, the nutrients in the bones are released much quicker.
That’s why I’m now making Instant Pot bone broth rather than simmering the bones in the crock pot for a day. And, I’m getting the same gelatin from the bones in a much shorter cooking time.
When making bone broth in a pressure cooker, you only need to cook it for a few short hours to release the highly prized gelatin. You’ll know you’ve made a great bone broth if it turns into a Jello when refrigerated.
I typically have to scoop mine out of the container rather than pour it when making soup. That’s what you want. Your bone broth should NOT be pourable when chilled.
Another thing that helps release the minerals from the bones is apple cider vinegar. I like to use the raw unfiltered kind as it has beneficial bacteria and acetic acid that’s great for digestion.
Make sure you don’t omit the vinegar in the Instant Pot bone broth recipe. If you do, you may not get as much of the gelatin out and will miss out in releasing the maximum amount in cooking
The other thing is that you probably won’t release all of the minerals from the bones. Some people like to save the bones after making pressure cooker bone broth to use in another batch.
To save the bones, you’ll simply place them in a container and freeze them until needed. You can just keep them with all the vegetable scraps that you’ve been saving for the stock.
With the convenience of an electric pressure cooker, there’s really no reason to go out and buy broth. But, if you do, I recommend only buying a high quality one like Fire & Kettle which uses only organic ingredients. And, their beef broth is grass-fed.
The cost of buying a whole organic chicken is typically cheaper than buying chicken parts and organic bone broth. And, you’ll get a much fresher stock for soups and stews. With the Instant Pot, time really shouldn’t be an issue any more.
If you’ve never made your own broth from bones. You certainly need to give it a try. It’s so simple and re-purposes those kitchen scraps that you’d otherwise be throwing away.
Pressure Cooker Instant Pot Bone Broth Recipe
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Instant Pot Bone Broth
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Ingredients
- 1 pound bones or carcass from whole organic chicken
- 2 cloves garlic minced
- 8 cups water
- 2 tablespoons apple cider vinegar
- 1 teaspoon sea salt
- vegetable scraps optional
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Place all ingredients into electric pressure cooker.
- Pressure cook on high 2-3 hours.
- Allow a natural pressure release for 10-15 minutes. Then, remove lid.
- Strain out liquid into container(s). Can be stored in the refrigerator for up to 5 days. Freeze for longer storage.
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Diana Wolf says
I don’t know what happened here. I obviously did something wrong.
I had such hopes for this but it is definitely a fail. Maybe I didn’t use enough bones or too much water but it did not get gelatinous at all. I regularly make broth from chicken bones which comes out a lovely pale golden jelly consistency. Even my chicken soup gets gellified. This is a brown liquid with not Good flavor.
First I thought I didn’t cook it enough so I did it again- total of 12 hours. I’m sure it isn’t the recipe- had to be something I did.
Going to toss it, sadly and go back to just cooking it down on the stove top, may not be as nutritious but it will be edible. ?
Lisa MarcAurele says
Cooking down on the stove reduces the broth more so you could start it in the pressure cooker and then finish on the stove top to save time.
Buddy says
After taking the broth out of the pressure cooker and chilling in the refrigerator there is a layer of grease or fat should that be removed or should that be reheated and drink?
Lisa MarcAurele says
I just blend it in after it’s been reheated.
Brittany says
Will this work in a crockpot? We don’t have a pressure cooker and can’t see buying one for a few recipes.
Lisa says
Yes! Slow cooking is actually the best for bone broth.
Hannah says
My broth is not gelatinous! 🙁 I put water until it just covered the bones (three lbs) then high pressure for three hours. What am I doing wrong??
Lisa says
You’ll want to cook it longer. Sometimes, I pressure cook initially then put the Instant Pot on slow cook and let it sit for a day or two.
Sue says
I’ve been making bone broth for about 2 months now and I’ve only gotten gel once. I don’t know what I’m doing wrong.I use my pressure cooker for 4 hours.
Lisa says
I don’t always get the gel even when I slow cook for days.
Phong says
Just make sure you have enough connective tissues. Those release gelatin.
Lisa says
Good point. Thanks for the tip. I make sure I specify that when getting the bones from the butcher.
Linle White says
I am asking about programming the pressure cooker timer. I have only seen pressure cookers whose timers go to 90 minutes. Do you have to program the timer for 90 minutes, let the pressure release and then set it again for another 90?
Lisa says
My electric pressure cooker, the Instant Pot, can be programmed for a time much longer than 90 minutes. If yours has a slow cooker function, it should have that too.
Jeff Hewitt says
Great recipe! However, there is no such thing as “bone broth”, it is called “stock”. Broth is made from meat, stock from bones.
Lisa says
I guess you can call it bone stock! I always make mine with meat on the bones so it’s a little of both.
Karen d says
Hi. Can you tell me how you came up with the nutrition information? I’ve tried using myfitnesspal, but the numbers are way off what you have here. Thanks!
Lisa says
It’s calculated with a program called WP Recipe Maker.
Linle White says
Can someone tell me how you set a pressure cooker time to 3 hours. Usually the setting only goes to 90 minute. Do you have to cook it for 90 minutes, wait for pressure release, then set it again for another 90??? I am so confused!!!
Lisa says
I am able to set the Instant Pot for 180 minutes (3 hours)