Pressure Cooker Bone Broth

Pressure Cooker Bone Broth is the fastest and easiest way to make bone broth. What used to take me anywhere from 1-3 days now takes me only a few hours. I know, right?! This recipe is so easy and so fast, you will never go back to buying store-bought bone broth again.

Jump down to the printable recipe below.

Pressure Cooker Bone Broth

Why Pressure Cooker Bone Broth?

I use bone broth for soups, stews, chili, gravy and sauces, enchiladas, chicken pot pies, brisket tacos, chicken and dumplings, cottage pie, risotto, and so much more. I cook my rice and beans in bone broth. I even bathe in bone broth. Ha ha — just kidding.

Bone broth is very rich in nutrients, gut-healing, skin-firming gelatin (also known as collagen), amino acids and trace minerals. It helps extend the protein in your food — so if you're eating less meat, you'll be getting more protein.

The other reason to use more bone broth in your cooking is because it gives your food so much more flavor. Umami is the word for savory flavor, and it's the thing that puts a dish over the edge in terms of sheer yumminess.

Bone Broth: Homemade Is Best

Pressure cooker bone broth is so much better than store-bought bone broth. Why? Most store-bought bone broths are most likely made with water that is not filtered, so who knows what chemicals they have in them? Fluoride is one of the worst offenders. Even if you're buying organic chicken broth, you're most likely getting fluoride and other chemicals from the water they use.

Also, store-bought bone broth does not contain as many nutrients. Store-bought bone broth is simmered for a very short time. If you want to extract all the nutrients from bones, it's best to do a long simmer — for anywhere from 8-48 hours. The bigger the bones, the longer the simmer. This is why, throughout history, chefs have always let their broth simmer on the back burner. Of course, with the pressure cooker, you can do this in a fraction of the time.

Finally, store-bought bone broth is a LOT more expensive. Why buy bone broth when you can make pressure cooker bone broth from leftover (free) bones from meals you have cooked… it costs almost nothing!

Pressure Cooker Bone Broth: How to Make It

Jump down to the printable recipe below.

What Kinds of Bones to Use

I used to be picky about using beef bones to make beef stock and chicken bones to make chicken stock… but then I realized that is just too fussy and a waste of time and effort.

I also used to buy my bones… chicken necks, chicken feet, beef and marrow bones, and so on. When I first started making broth almost a decade ago, it was easy to find bones. They always had organic chicken necks and feet at Whole Foods.

But lately, since bone broth has become trendy, they never seem to have bones. And the organic grass-fed/free-range bones at the farmer's market are so expensive.

Pressure Cooker Bone Broth

So now what I do is this… at least once a week, I make a meal with meat on the bone. Either I roast a whole chicken or a whole duck, or I'll make lamb chops or baby back ribs or T-bone steaks.

If you can get them, it's great to add bones that are more gelatin-rich to your broth. Remember, gelatin and collagen are the same thing. Instead of buying expensive collagen-based face creams or getting collagen injections, you can just eat your broth. The bones with the most gelatin are chicken feet, chicken heads, beef knuckle bones and marrow bones. You may have to ask your butcher for these cuts, or buy them from a local farmer at the farmer's market.

Note: It is important to always buy organic bones from free-range or grass-fed animals. Why? Because fluoride accumulates in bone and bones from conventionally raised animals have very high levels of fluoride. Read more about the dangers of fluoride.

Pressure Cooker Bone Broth

After we eat dinner, I save the bones, throw them into a freezer bag and store in the chest freezer. Then, when I have enough bones, whatever kind (beef, chicken, duck or pork), they go into my pressure cooker to make bone broth.

In this batch of pressure cooker bone broth, I used a combination of chicken bones, duck bones and pork bones (from baby back ribs). You need 2.5-3 pounds of bones for a 6-quart pressure cooker.

Why I Only Use The Instant Pot Pressure Cooker

I use the [easyazon_link identifier=”B00FLYWNYQ” locale=”US” tag=”cheeseslave0e-20″]Instant Pot[/easyazon_link], because it is the only pressure cooker that does not have a non-stick, or Teflon, bowl. Teflon is made with nasty chemicals that make us sick.

According to the Environmental Working Group, Teflon at high heat is a recipe for disease:

Manufacturers' labels often warn consumers to avoid high heat when cooking on Teflon. But EWG-commissioned tests conducted in 2003 showed that in just two to five minutes on a conventional stove top, cookware coated with Teflon and other non-stick surfaces could exceed temperatures at which the coating breaks apart and emits toxic particles and gases.

The [easyazon_link identifier=”B00FLYWNYQ” locale=”US” tag=”cheeseslave0e-20″]Instant Pot[/easyazon_link] has a stainless steel bowl so this is the only pressure cooker I recommend.

Pressure Cooker Bone Broth

Add Vegetables and Vinegar

Next, add the carrots, celery and onion. Just peel the onion and cut it in quarters and cut up the carrots and celery into large pieces. You don't need to peel the carrot. I don't even wash anything — but I do buy organic.

If you are out of vegetables, you can make broth without the “aromatics”. Just add bones, vinegar and water.

Pressure Cooker Bone Broth

Then add a tablespoon or two of vinegar. You can use white vinegar or apple cider vinegar. If you run out, a little red or white wine will work, or plain kombucha or fresh lemon juice. You just need a splash of something acidic that will pull the minerals out of the bones and get them into the broth.

Pressure Cooker Bone Broth

Cover the bones with filtered water. It is critical to use filtered water. If you have fluoridated water where you live, make sure you use a reverse-osmosis filter or other type of water filter that removes fluoride.

I'll be writing a lot more about this in the future but fluoride causes all kinds of health problems, from acne to cellulite to osteoporosis to hormonal problems from cysts to hypothryroidism. Read more about the dangers of fluoride.

Pressure Cooker Bone Broth

Cooking the Broth

Set the [easyazon_link identifier=”B00FLYWNYQ” locale=”US” tag=”cheeseslave0e-20″]Instant Pot[/easyazon_link] to MANUAL and set the timer for at least 60 minutes. I set it for 90 minutes because I was in a hurry.

The bigger the bones, the longer you can let it run — you can do 1-2 hours for chicken bones, 2-6 hours for pork bones, and up to 2-8 hours for big beef and lamb bones and marrow bones.

Pressure Cooker Bone Broth

When the pressure cooker is done, it will automatically go to the KEEP WARM setting. Just release the steam if necessary and remove the lid.

Pressure Cooker Bone Broth

Straining and Storing the Broth

Here's my set up. I put a dishcloth down, because this gets messy. On the left I have a large Pyrex measuring cup (1 quart, or 4 cups) and on the right I have a small Pyrex measuring cup (1 cup). Put a fine-mesh strainer over the large measuring cup, and use the small measuring cup to scoop out the bones and broth and put it into the strainer.

Pressure Cooker Bone Broth

This is how it looks when you're done. Golden magical elixir.

Pressure Cooker Bone Broth

Pour the broth into mason jars (it should fit, or almost fit, into 3 quart-sized jars) let them cool on the counter, and then cover and transfer to the fridge. Let them chill for a few hours until the fat congeals on the top, then scoop the fat off before using.

Pressure Cooker Bone Broth: Recipe Notes

If using beef bones, you will get a harder, more solid fat — called tallow. If using pork bones, you'll get lard, which is not quite as solid. If using chicken or duck bones, you'll get schmaltz, which is not as solid.

The tallow and lard will form a nice seal which will allow you to leave the broth in the fridge for quite a long time. You can use any of these fats to cook with. Just remove and store separately.

Pressure Cooker Bone Broth

Without the fat seal, the broth will keep in the fridge for a week or two. If I don't use mine right away, I like to pour it into ice cube trays, freeze, and then store cubes in Ziploc freezer bags in my chest freezer. It's a very handy way to store broth since the cubes are 1 ounce each — makes it simple to measure.

Pressure Cooker Bone Broth

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Pressure Cooker Bone Broth
Pressure Cooker Bone Broth
Print Recipe
Pressure Cooker Bone Broth is the fastest and easiest way to make bone broth. What used to take me anywhere from 1-3 days now takes me only a few hours. I know, right?! This recipe is so easy and so fast, you will never go back to buying store-bought bone broth again.
Servings Prep Time
4 quarts 20 minutes
Cook Time Passive Time
1-8 hours 1-8 hours
Servings Prep Time
4 quarts 20 minutes
Cook Time Passive Time
1-8 hours 1-8 hours
Pressure Cooker Bone Broth
Pressure Cooker Bone Broth
Print Recipe
Pressure Cooker Bone Broth is the fastest and easiest way to make bone broth. What used to take me anywhere from 1-3 days now takes me only a few hours. I know, right?! This recipe is so easy and so fast, you will never go back to buying store-bought bone broth again.
Servings Prep Time
4 quarts 20 minutes
Cook Time Passive Time
1-8 hours 1-8 hours
Servings Prep Time
4 quarts 20 minutes
Cook Time Passive Time
1-8 hours 1-8 hours
  • 2-3 pounds Bones (organic, from grass-fed or pastured animals)
  • 1 Onion (medium, yellow or white)
  • 2 Carrots
  • 2 Celery stalks
  • 1-2 tablespoons Vinegar (white vinegar or apple cider vinegar)
  • 4 quarts Filtered water (make sure your water filter filters fluoride out)
  • 1 Instant Pot pressure cooker
Servings: quarts
  1. Place bones into pressure cooker.
  2. Peel the onion and quarter, add to pressure cooker.
  3. Cut the ends of of the carrots and celery, chop them into large pieces and add them to the pressure cooker.
  4. Add 1-2 tablespoons of vinegar.
  5. Set the pressure cooker to manual (high). Set the timer for 60-180 minutes (for poultry bones) and for as long as 8 hours for big beef bones.
  6. When the bones are done cooking, release the steam with the natural steam release.
  7. Remove bones and vegetables with tongs or a measuring cup and pour the broth through a strainer into a large measuring cup or bowl.
  8. Discard the spent bones or vegetables. (Some people grind them up and use them in pet food.)
  9. Strain the bone broth into mason jars and let cool to touch on the counter. If you want a clear stock (with no bits & pieces), use some cheesecloth in your strainer. I am not fussy so I don't bother with this.
  10. Store in the refrigerator for a few hours or overnight, until the fat rises to the top and congeals.
  11. Skim off the fat with a spoon and discard or store it in your fridge or freezer to use in cooking (nothing wasted!)
  12. Store in the fridge for up to 2 weeks, or freeze in ice cube trays.
Recipe Notes

[easyazon_link identifier="B00FLYWNYQ" locale="US" tag="cheeseslave0e-20"]Where to buy the Instant Pot pressure cooker[/easyazon_link]

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

33 thoughts on “Pressure Cooker Bone Broth

  1. Thank you for the recipe. Almost every recipe for bone broth mentions that bones are cheap…butchers almost give them away. I live in the same part of the world you do, and they’re not. They cost a fortune at WF and even more at the farmer’s markets if I can even find them. They’re popular. Thank you for mentioning that challenge. Like you, I’ve started just saving bones from dinner and cooking all types together. It works great. I don’t have a pressure cooker yet so I make it in the slow cooker, but maybe someday.

    1. Yeah, I was shocked when the price of bones went up so much. I guess everyone’s making bone broth which is a good thing!

      Slow cooker works great, too! Just takes a little longer but most of it is passive time that you’re not doing anything.

  2. Please be careful about cooking with vinegar in stainless steel. Systemic nickel allergies are rising. Although most of the literature on systemic nickel allergy is focused on eczema, it can also cause weight gain and insulin resistance Overweight women diagnosed with nickel allergy lost an average of 4.2 BMI in 24 weeksfollowing a low nickel diet, but without reducing calorie intake,
    60% of the women they tested had nickel allergy!
    I would love to see you address this some time—almost all “healthy” foods are high nickel-chocolate, beans, seeds, nuts-, oatmeal, kale–yikes! Doesn’t seem like a good long term plan. When I thought it was just eczema and hives, I started experimenting with adding healthy stuff back in, but this is scary and subtle

  3. Love the instant Pot recipe, Anne Marie! I bought our pot at your suggestion, and I use it weekly. It’s worth every penny. I haven’t made bone broth in it yet, and now can’t wait to try it. We just bought 1/4 side of grass fed beef- (the only reason it’s not labeled ‘organic’ is because the farm has not finished going through the process of certification…) and I am excited to save bones and make broth!
    Do you ever can or pressure can your broth? Right now I’ve just been freezing it, but I’d like to get away from the ziplocks. TIA! Janene…a loyal follower.

  4. Thanks Anne Marie for a very informative recipe. I am going to try this with my pressure cooker…as I notice a lot of commercial low fat low salt broths are also low or zero nutrients! I have been wanting to use the free range organic chicken bones …but didn't know how to make broth with them. Thanks for you post…love your blog and your story!

  5. I've seen the Instant Pot advertised, but I am a frugal shopper and decided to look into all the electric pressure cookers on the market that I could find information on. My "must haves" were at least 12 quarts and no nonstick coatings that are dangerous. I ended up getting a great deal on the GoWise 12 quart, ceramic coated inner pot, and I paid $115.00 for it through Amazon. That was less that I was seeing smaller pots sell for. I went on the hunt for bone broth using a pressure cooker, so I found your site. I have to say that I am very happy with my large pressure cooker so that I can make so substantial meals to last several days or plenty of broths and soups. I think it's important to do research before buying things I want to last, but also want at an affordable price. My decision to buy the GoWise USA pressure cooker has been a very good one, and I love the way it looks and operates. I'm cooking about 10 lbs of chicken in my pot right now, and then some of it will be made into bone broth. Delicious!

  6. I also wanted to mention that I do not like to leave my food sitting out waiting for it to reach room temperature, especially a lot of hot soup, because of bacterial growth that occurs within a couple of hours, and yet I also don't want to put hot broth/soup right in the refrigerator because it raises the temperature inside of your fridge making other foods prone to bacterial growth. The ideal solution that I came up with is to put a stopper in the kitchen sink and then put the pot into the sink with a lid or something covering the top of the pot. I buy a bag of ice from the convenience store and pour the ice all around the pot, then fill the sink with some water to about within an inch or so of the level of liquid inside the pot. After a short time, the soup is cool and is ready to go into the fridge without worrying about how long it has sat out or worrying about raising the temps of foods already in the fridge which can cause early spoilage..

  7. I'm disappointed that you have said the Instant Pot is the only pot does not have a nonstick or teflon inside bowl, but that isn't true. The electric pressure cooker that I use has a ceramic inner pot, and I like that better than metals or chemical coatings.

    1. You are absolutely correct. And, I have been using my pressure cooker, no Teflon, since 1970! My mom used one also, since I was a little kid! Why all the hype about the Insta pot?

  8. Thank you for sharing this recipe. I haven't tried using pressure cooker in making bone broth before, I'll try one when I have the time. I'm currently drinking Au Bon Broth's organic bone broth and it's really good. It tastes really delicious like it was home made.

  9. I've been making broth for years. I recently purchased an Insta – Pot and it has reduced the entire bone broth process by about 27 hours. I love it. I find that the best broth I make is when I use ox tails. After making the broth it pains me to discard the leftover bones with meat on them. Can I actually eat the meat once its been cooked under pressure for 90 minutes. Thank you for your reply.

    1. Yes you can – I don't see why not…but maybe not as tasty… Do you serve the ox tails first and eat the meat then use the bones? That's another option. Roast the oxtails first, eat the meat for dinner or use in soup or stew or tacos or in some other dish… then take the leftover bones and make your broth.

      1. Good lord YES – I agree, the Ox Tails I get fresh and raw from our local organic have made the best broth I have ever had – and the meat is unbelievably delicious. But I don't bother pre-roasting these, they go frozen right into the pressure cooker and off we go.

  10. I actually thought about cooking one with pressure cooker and thank you for sharing your recipe. I'm just too busy at the moment which is why I tried Au Bon Broth. It was recommended by a friend who also loves drinking bone broth. I'm liking it so far, it's delicious and tasty and organic too.

  11. Hi! My Instant Pot just arrived today — I'm so excited to make my bone broth! QUESTION: If I were to shell out the big bucks to get Grass Fed knuckle bones or something similar, would you recommend cooking them first or can I just put the uncooked bones in the pot? TIA! 🙂

  12. If I am using a traditional crockpot, how would I modify this recipe or is it just the time it takes?
    Thank you!
    Amanda Clothier

  13. As a newbie to electric pressure cooking I really appreciate your detailed instructions. One point, however, there is another excellent stainless steel cooker on the market besides instapot: Müeller Austria. Readily available online at @ 2/3 the cost and much better made. One of my pro foodie friends recommended it over Instapot.

    1. I too bought a stainless steel 6 1/2 qt pressure cooker online for $30.00, it's a stove top so I don't have to worry about the heating element burning out (one month past the warranty). Great time saver for brewing bone broth !

  14. In your recipe you mention some people use the spent veggies to mix with their pets food. If your veggies contain onions you will poison your dog.
    ALL onions are poisonous to dogs!

    1. I cook mine one hour at 10 lb pressure in 4 cups of water. but it also depends on how thick the bones are. Ox Tail bones make the tastiest broth.

  15. I had some lamb bones in the freezer. I used your recipe in my instapot, and it went well. I have about 4 cups of very gelatinous broth. What I’d like to do is add more filtered water and other flavorings to it now that it’s done. The broth is like thick gelatin. Will adding water reduce the benefits from the collagen?

  16. I think you mean most automatic electronic pressure cookers have a Teflon lining. Most stovetop pressure cookers do not have a Teflon lining. I shopped around for mine, the German-made Fissler. I did not encounter stovetop cookers with teflon, altho they probably are out there. Stove top pressure cooking adds half an hour to InstaPot cooking times, but I am happy with my stovetop pot.

  17. Does anyone know how long to pressure can jars of finished broth for long term room temp storage ? From mycology I know for liquids to sterilize it’s 30min @ 15 psi but id probably cook for another thirty and let it cool so the jar’s lid is vacuum tight and store in a cool dry place. My 23 quart presto from 1978 is still chugging along in its aluminum glory. best purchase I’ve ever made. Instapots are stupid proof so they get hyped but there’sa reason we in foodservice call stovetop pressure canners idiot-bombs.

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