Go Back
+ servings
This Instant Pot bone broth is the best Whole30 bone broth. It's so easy to make and turns out deliciously rich and nourishing, plus it gels like a straight up Jell-O jiggler! Once you've tried this Instant Pot bone broth, you'll have a batch of this Whole30 bone broth in the fridge at all times. We certainly do!

Instant Pot Bone Broth That Gels (Whole30, Anti-Inflammatory)

A super nourishing bone broth made in the Instant Pot with chicken and beef bones. Rich, quick, and easy, it gels like a Jell-O jiggler! 
Makes about a gallon.
Prep: 5 minutes
Cook: 3 hours 20 minutes
Total: 3 hours 25 minutes
Yield:32 servings

Ingredients

  • 2.5 pounds beef marrow bones usually “beef bones” at the store
  • 2.5 pound necks or feet I love beef and chicken feet
  • 1-2 tablespoons apple cider vinegar optional
  • 1 carrot sliced
  • 1 stalk celery sliced
  • 2-4 cloves garlic smashed
  • a few black peppercorns
  • lots of sea salt
  • several sprigs of fresh rosemary and/or thyme
  • filtered water

Equipment Needed

Instructions

  • Preheat oven to 350º F. Spread marrow bones out on a cooking sheet and roast 20 minutes. Carefully turn the bones over and roast for another 15 minutes. Remove from the oven and let cool slightly.
  • Transfer roasted bones to the Instant Pot, then pour a little water on the cooking sheet. Use a spatula or whisk to loosen the browned bits left over from the bones, then pour the water, melted tallow (fat from bones), and browned bits into the Instant Pot.
  • If using apple cider vinegar, add the other bones to pot and pour vinegar over. Let sit for 30 minutes then proceed with recipe.
  • Place the other bones (necks, feet, or backs), carrot, celery, a few peppercorns, fresh herbs, and plenty of sea salt in the bowl of the Instant Pot. Pour filtered water up 2/3 full, then secure lid with the valve in Sealing position.
  • Cook on Manual Low Pressure or 180 minutes, then natural release. Let cool to touch.
  • Place a mesh strainer over a large bowl and gently pour broth over strainer. When all the broth is strained, discard the bones and veggies, and pour the broth into glass jars with tight-fitting lids, or into plastic freezer bags.
  • Keeps in the fridge for about a week. Alternately, freeze, lying flat. Keeps in freezer for several months. I usually refrigerate what I’ll drink or use that week and freeze the rest.

Notes

Letting the bones soak with apple cider vinegar helps extract all the nutrients from the bones. I prefer the taste without, however, and since I drink it daily and make a batch every other week, I simply go without. But try it with the ACV and see if you like it!

Nutrition

Calories: 95kcal | Protein: 6g | Fat: 7g | Cholesterol: 40mg | Sodium: 84mg | Potassium: 56mg | Vitamin A: 355IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.6mg