You’ll want to save this recipe for Instant Pot Bone Broth. It’s an easy way to make it homemade and the nutritional benefits are mind-blowing. You just need six ingredients to make this frugal recipe.
Whether you are looking to make this to sip on, add to soups, or mix into other recipes, you have hit the jackpot. This recipe is straightforward and simple. It only takes five minutes of prep time and the rest of the time is waiting for it to cook.
I hate wasting food, and the fact that you can start this broth with leftover meat carcass means much less waste. You can get every ounce of goodness out of the ingredients.
🍽️ Why This Recipe Works
- It’s delicious!
- Making homemade broth is a fabulous frugal option.
- You only need six ingredients.
- Super fast prep time.
- It’s healthy and packed with nutrients.
- It tastes great and helps soothe your throat when you aren’t feeling good.
🦴 Ingredients
Let’s get busy discussing the easy ingredients. They are all incredibly easy to work with and most of them you probably have around.
- Meat Carcass | Use any kind of meat carcass that you like. We use chicken as the base a lot because we cook whole chickens more frequently. Try beef, pork, turkey, or even fish bones.
- Veggies | Use a combination of carrots, onions, celery or other veggies if you have them. Be frugal and use whatever you have around would work.
- Seasonings | Using a combination of salt, pepper, and bay leaves are wonderful and give the bone broth lots of flavors.
🧅 Instructions
There are five steps between you and the best bone broth you have tasted. 😊
Step One: Place the chicken carcass, veggies, and seasonings in the Instant Pot. Pour in enough water to reach the max fill line of the inner pot.
Step Two: Put the pressure on high for 120 minutes.
Step Three: After it’s done, let the pressure cooker release pressure naturally.
Step Four: Once the Instant Pot has released the pressure, let the broth cool for a bit.
Step Five: Pour the broth into a glass mason jar or container for storing.
👩🍳 Expert Tips
- Use peppercorns instead of ground pepper. It makes a bolder and more delicious flavor.
- Optional: Add in 1-2 tablespoons of apple cider or white vinegar to the broth if you want. It’s not required, but it does help break down the collagen in the bones. This will make the broth more gel-like when it’s cold.
- If you don’t have a carcass from a whole chicken or something similar, you could use chicken feet instead.
📌 Recipe FAQs
Yes, I highly recommend straining the bone broth. You can do this over a mesh strainer to ensure you don’t get any little chunks in your final product.
The cool thing about making broth is that you don’t even have to peel them. Just quarter them and toss them in—the same thing with the onions. You don’t even have to remove the skin either.
Yep! Freezing is a terrific way to store it long term. It will last for months in the freezer. It will last well in freezer bags or glass containers.
The white film that develops is protein extracted from the bones. Either physically remove it or just heat up the broth, and it will melt back into the mix. It’s entirely up to you and your preferences.
You can add it to a mug and sip on it or mix it into soups. You can also add it to sauce recipes or even add it to gravy. Drizzle it on mashed potatoes or mix it into casseroles. Replace water in many of your recipes with bone broth. It will give you nutrients and intense flavor too.
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Instant Pot Bone Broth
Equipment
- Pressure Cooker
Ingredients
- 2-3 lbs Chicken Carcass try beef, pork, turkey, etc
- 3-4 Carrots cut into quarters
- 1 Onion quartered
- 1 tbsp Whole Black Peppercorn
- 1 tbsp Kosher Salt
- 3 Bay Leaves
Instructions
- Add all of your ingredients to the Instant Pot and stir. Add enough water to fill to your max line within the inner pot in your Instant Pot.
- Set to HIGH PRESSURE for 120 minutes.
- Allow it to release the pressure naturally, waiting for the valve to come all the way down before opening the lid. The best test to know if it is ready is if you try to turn the lid and if it is hard to turn, it is NOT ready yet. The pressure hasn't dropped enough yet.
- Once the pressure has completely released, allow it to cool as it will be quite hot. It may take 15-20 minutes.
- Strain the broth and transfer to a mason jar or glass storage container. This can keep fresh for up to one week or freeze for up to six months in a freezer safe container.
Notes
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