Bone broth is a staple in my house. I use it as a base for soups and stews, and to it replace water in pretty much any recipe I make (except for dessert, that would be extreme, even for me).
The health benefits are numerous - I actually wrote a whole post about it here - but as a quick summary, it’s excellent for healing the gut, joint health, contributing to healthy nails, hair, and skin, and supporting detoxification. In other words, it’s liquid gold.
You can buy it at the store, but it’s pretty expensive and making your own is surprisingly easy. This bone broth recipe is super quick to prep and then you just forget about it until it’s finished cooking.
You can make bone broth with many different types of bones. I’ve chosen chicken bones for this bone broth recipe because they’re easy to get and the broth is light and versatile enough to use in many ways.
How To Make Good Bone Broth
The most important thing when making bone broth is ensuring you get good-quality bones. Bones from pasture-raised animals who lived happy, healthy lives will be higher in nutrients and lower in potential toxins.
If you’re thinking that this sounds well and good, but you have no idea where you would actually find bones, don’t worry, I’ve got you covered. A few options:
- At your local farmer’s market. Ask around at stalls that sell grass-fed/pasture-raised meats, many of them will sell bones.
- From a local butcher.
- Save the leftover bones when you roast a whole chicken.
- Online. There are companies that will ship pasture-raised bones to you like Primal Pastures or Healthy Traditions. You can also do an online search for farms in your area that will deliver bones to you.
If you’re making chicken broth, it’s best to use a mixture of bones, including backs, necks, feet. This will make sure the broth is rich in healing nutrients like collagen, glucosamine, and hyaluronic acid.
The amount of bones you need per batch honestly depends on the size of your pot. Between 1-3 pounds is usually good, but again, feel free to fit as many bones in your pot as you can, and save the rest in the freezer for the next batch.
Another thing to note before diving into this bone broth recipe. The only things you really need for bone broth are bones and water. Everything else is just extra. I like to add herbs and vegetables for improved taste and added nutrients, but the recipe below is just a suggestion. Feel free to add whatever herbs and veggies you like. My only suggestion would be to avoid cruciferous vegetables (broccoli, cauliflower, kale, etc) because they get really stinky when you cook them for a long time.
![Instant Pot Bone Broth [Recipe] by Chartered Wellness (1)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw== "Instant Pot Bone Broth [Recipe] by Chartered Wellness (1)")
Instant Pot Bone Broth [Recipe]
Created by Chartered Wellness
This delicious chicken bone broth recipe includes instructions for the Instant Pot, slow cooker, and stove top.
Bone broth is a nutrient goldmine and helpful for improving gut health, skin health, nails and hair, as well as supporting joint health.
It can be used as a base for soups or stews, cooking liquid for rice or grains, or as a replacement for water in most recipes.
Note: If you are following a low FODMAP diet, feel free to omit the garlic and onion. You can replace with the green part of a leek.
Ingredients:
Chicken bones (including 2-3 feet if desired for extra gelatin)
2-3 stalks of celery
1 large carrot
1 onion
½ head garlic
½ bunch parsley
1 Tbsp apple cider vinegar (helps pull minerals from the bones)
2 tsp sea salt
Filtered water
Optional: 1 sheet kombu (a tasteless seaweed that adds extra nutrients + minerals to the broth)
[Note: I recommend using organic ingredients if possible, here’s why]
Instructions:
Instant Pot
Rinse and chop vegetables into large chunks. No need to peel.
Starting with the bones, add all ingredients to Instant Pot. Cover with filtered water, making sure not to fill above “MAX” line on the pot liner.
Close lid, turn valve to “Sealing”. Turn instant pot on and press the “Manual” button. Set timer for 90 minutes.
When the broth has finished cooking, turn the pot completely off. Let the broth cool for 15-20 minutes, before quick releasing. If you have time to wait for natural release, even better.
Use a pair of tongs to take out as many of the solid, big pieces as possible. Discard the vegetables and bones. Then strain the broth (I usually do it through a cheesecloth). Now’s a good time to taste the broth and add extra salt to your taste.
Pour into glass jars and store in the fridge for 5 days or the freezer for up to 6 months.
Slow Cooker
Rinse and chop vegetables into large chunks. No need to peel.
Starting with the bones, add all the ingredients to the crockpot. Add filtered water until everything is covered (if a few bones are poking out of the water, that’s fine).
Set the crockpot on low and cook for 24 hours. This timing doesn’t have to be exact, so feel free to cook for a little longer or a little less time.
Turn off the pot, then use tongs to take out the bones and large pieces of vegetables.
Strain the broth (I usually do it through a cheesecloth). Now’s a good time to taste the broth and add extra salt to your taste.
Pour into glass jars and store in the fridge for 5 days or the freezer for up to 6 months
Stove Top
Rinse and chop vegetables into large chunks. No need to peel.
Starting with the bones, add all the ingredients to a large pot.
Add filtered water until the bones are completely covered (it’s ok if a few are poking out of the water).
Turn burner on high to bring the pot to a boil. Once the pot is boiling, reduce to a simmer. Cover and cook at a low simmer for around 24 hours. This timing is approximate so feel free to go for a little longer or a little less time.
Once the stove is turned off and the pot is cool enough to touch, strain the broth (I usually pour it through a cheesecloth). Now is a good time to taste it and add more salt to taste.
Pour into glass jars and store in the fridge for 5 days or the freezer for up to 6 months.
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dairy-free, gluten-free, gut health, Instant Pot, recipe
FAQs
It's absolutely possible to overcook Instant Pot bone broth.
Keep an eye on your cook time and especially your depressurizing time. Overcooked bone broth will taste bitter and I can't imagine it'd be very enjoyable.
Is it better to make bone broth on stove or Instant Pot? ›
In conclusion, we enjoyed the flavor and the yield of the slow cooker the best! But, the Instant Pot version was the all-around best for time, taste, and yield. And stove top is a classic method which get's the best of both flavor and time.
What does drinking bone broth every morning do? ›
It's clear that drinking bone broth first thing in the morning has many benefits, including sustained energy, healing and sealing your gut, providing a protein boost, mood-boosting effects and even less cravings. Quite the list! If you're looking for a place to start, try making our delicious bone broth latte!
Which bone is best for bone broth? ›
Beef bone broth: Use grass-fed beef bones. The best ones to use for beef broth are meaty bones and bones that have a lot of tissue and cartilage or marrow like oxtail, shanks, and knuckles. Pork bone broth: For pork broth, ribs and the neck bones work well, as well as cartilage-rich pig's feet.
How do you make instant bone broth taste better? ›
SPICES. 🌶️ For an extra kick in the flavor department, consider tossing in spices for bone broth like ginger, turmeric, cayenne pepper, chili flakes, crushed red pepper flakes, curry powder, coriander, cardamom, nutmeg, allspice, and more!
Can you leave bone broth in an Instant Pot overnight? ›
Can you leave bone broth in Instant Pot overnight? Yes. After it has cooked, set it on warm for 10 hours. I will frequently let it go during the day, and then when it's done cooking set it to warm for 10 hours when I don't want to deal with it at the moment.
Do you use a pressure cooker or slow cook for bone broth? ›
A pressure cooker takes about 4 hours, while the slow cooker will take 24 to 48 hours. For the most rich and intensely flavored broth, roast your bones. We simply add them in one layer to a baking sheet and roast in a very hot oven until brown. It takes about 30 minutes.
Does pressure cooking destroy collagen? ›
The short answer is no, but there are some factors to consider to make sure you're getting the most out of your bone broth. Using fresh bones, adjusting cooking times and pressure, adding acidic ingredients, and utilizing natural release can all help preserve collagen when pressure cooking.
What is the downside of bone broth? ›
While bone broth is generally considered safe to consume, there are some potential risks to be aware of. Lead contamination. Some studies show elevated levels of lead in bone broths, which can be harmful to health if consumed in large amounts. Bacterial contamination.
What does Mayo Clinic say about bone broth? ›
Bone broth is a good choice to include in your diet along with all the other foods that fight inflammation. Organic chicken or beef bone broths (or make your own) have many beneficial nutrients that will help improve bones and joints, along with all the other benefits.
The healthiest bone broth on the market is the Organic bone broth made by Bluebird Provisions because it is the highest protein with 12 grams with 300 mg potassium and no added filler ingredients. It is also low in sodium and tastes absolutely delicious.
What not to add to bone broth? ›
However, do not add onions, carrots, celery or herbs to your initial pot of simmering bone broth. Instead, enjoy the pure, rich flavor that comes from just the bones, fat, connective tissue and any small amount of meat that may still be on the bones; it is not something that needs or wants amending.
Which bone broth has the most collagen? ›
Beef has more collagen per gram of protein
Beef bone broth also has slightly more glycine and proline. These are two amino acids that make up collagen, along with hydroxyproline and arginine. Chicken broth still has collagen, however it is around 10% less per serving than beef.
Is store-bought bone broth as healthy as homemade? ›
We've covered just 3 here, but all 19 amino acids found in bone broth have their own unique health benefits to offer. While store-bought bone broth also contains some level of these nutrients, they're much more abundant in homemade versions.
Why do I feel so good after drinking bone broth? ›
Some believe this gelatin layer in bone broth provides amino acids that help reduce inflammation and lead to better sleep. Bone broth enthusiasts also claim ingesting collagen improves their joint pain, while alleviating some osteoarthritis symptoms in the knees.
Why is bone broth so gross? ›
If you think bone broth is too funky, you've probably had to suffer through a mug or bowl that was made without blanching. This step, to be done before roasting and boiling, removes any impurities (read: the nasty bits) from the bones. And if you're using the right bones, there will be some nasty bits.
What spices to add to bone broth? ›
A little salt and pepper can go such a long way towards creating a delicious, flavorful broth. Other popular seasonings include herbs like bay leaves, thyme, rosemary, parsley, savory, sage, and basil. Turmeric, cayenne pepper, and ginger can also be added for extra flavor and possibly even some nutritional benefits.
Why do you add apple cider vinegar to bone broth? ›
Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth. You can also sub lemon juice, but we prefer apple cider vinegar. Bring to a boil, then reduce to a simmer and cover.
Is it better to make bone broth in a slow cooker or Instant Pot? ›
There are tons of uses for a pressure cooker. It can be used as a pressure cooker or a slow cooker. The main reason I got mine was to make bone broth! Usually, chicken bone broth takes about 10 hours in the crock pot, but the instant pot gets it done in just 2 hours!
Should I skim the fat off of bone broth? ›
In the theme of traditional cooking, wherein no part of a meal goes to waste, saving the skimmed fat from the top of bone broth is also an excellent way to have yourself a truly nutrient dense cooking fat.
Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Process the beef stock in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool.
Can you cook bone broth too long? ›
Whichever way, the key is to not to break down the gelatin (the cooked form of collagen) in the process. Even though the bone broth is still nutritious, you know you want that collagen too amiright? Over-boiling is the sure way to kill off the gelatin, so take care not to. Gentle simmering is where it's at.
What happens if you overcook bone broth? ›
Canora cautions against overcooking your bone broth, which can actually seriously hamper the flavor. Once you go past the 16-hour mark or so, “you start breaking down the bone itself and it starts infusing a bad flavor to your broth,” he explains.
Can you cook too long in a pressure cooker? ›
Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.
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