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Instant Pot Bone Broth (Beef and/or Chicken)

40aprons.com/instant-pot-bone-broth-gels-whole30/
These step-by-step instructions give you perfect homemade bone broth right in your Instant Pot. Enjoy a mug of warm broth on a chilly day, or use it in your favorite soups, to cook pasta or rice, or to add a little flavor to boiled chicken breasts.
Prep 15 minutes
Cook 3 hours 20 minutes
Total 3 hours 35 minutes
Recipe Makes (Approximate): 24 8-ounce servings

Equipment

  • large sheet pan
  • Tongs
  • Instant Pot
  • water enough to deglaze sheet pan
  • whisk or spatula, to scrape up browned bits
  • Mesh strainer
  • Large bowl
  • large airtight, freezer-safe glass jars or large food-safe, sealable freezer bags
  • funnel optional, to help fill jars

Ingredients

  • 2 ½ pounds beef marrow bones (usually "beef bones" at the store)
  • 2 ½ pounds beef feet and/or beef necks (and/or use chicken feet and/or chicken necks)
  • 1-2 tablespoons apple cider vinegar (optional, see Notes)
  • 1 large carrot (roughly sliced)
  • 1 stalk celery (roughly sliced)
  • 2-4 cloves garlic (smashed)
  • 5-10 whole black peppercorns (to taste)
  • 1 tablespoon Himalayan pink sea salt (recommended but any sea salt is fine; use more to taste)
  • 4-5 sprigs fresh rosemary (and/or fresh thyme)
  • filtered water (enough to almost fill Instant Pot)

Instructions

To Prepare the Marrow Bones

  • Preheat oven to 350° Fahrenheit. Spread marrow bones out across sheet pan in one even layer, making sure bones don't touch or overlap.
  • When oven is preheated, place sheet pan in oven and roast marrow bones 20 minutes. After 20 minutes, carefully remove sheet pan from oven. Use tongs to flip marrow bones over.
  • Return sheet pan to oven. Bake 15 minutes more, then remove sheet pan and set aside. Let marrow bones cool slightly.
    Roasted marrow bones on a sheet pan

For the Instant Pot Bone Broth

  • Once marrow bones have cooled slightly, carefully transfer bones from sheet pan to Instant Pot insert.
  • Pour water on sheet pan, just enough to cover bottom of pan. Using whisk or spatula, carefully scrape up any browned bits stuck to sheet pan. Transfer contents of sheet pan (water, fat, and browned bits) to Instant Pot insert with marrow bones.
  • Place necks and feet in Instant Pot.

If Using Apple Cider Vinegar

  • Pour apple cider vinegar over all bones, then let bones sit in vinegar 30 minutes. After 30 minutes, proceed with all steps below.

If Not Using Apple Cider Vinegar (or After 30 Minutes)

  • Add carrot slices, celery slices, smashed garlic cloves, peppercorns, sprigs of rosemary and/or thyme, and plenty of sea salt to Instant Pot.
  • Pour in enough filtered water to fill pot ⅔ of the way. Secure lid on Instant Pot with valve in sealing position.
    Strained bone broth through a mesh strainer over a silver bowl
  • Set Instant Pot to cook on Manual Low Pressure for 180 minutes (see Notes below). Instant Pot will pressurize, then cook time will begin.
  • Once cook time is up, use Natural Release to let pressure out of Instant Pot. Process will take approximately 20 to 30 minutes. Once Instant Pot is cool enough to touch, remove lid and set aside.
  • Place a mesh strainer over a large bowl and gently pour broth over strainer. Discard bones and veggies. Pour broth into glass jars with tight fitting lids, or into plastic freezer bags.
  • Fit mesh strainer in large bowl. Carefully pour contents of Instant Pot insert into strainer. Once Instant Pot has been emptied, discard bones, vegetables, and herbs. If needed, strain broth again to remove any remaining debris or aromatics. If broth is still warm, place bowl in refrigerator until broth has cooled.
    Strained bone broth through a mesh strainer over a silver bowl
  • Fit glass jar with funnel if desired, or open freezer bag. Slowly pour strained broth into jar or freezer bag. Repeat with additional jars or bags as needed until all bone broth has been transferred to storage containers.
  • Secure lids on jars, or remove air from freezer bags and seal bags completely shut. Place broth in fridge or freezer as needed (see Notes below) or serve immediately.

Recipe Notes

  • Instant Pot: I tested and perfected this recipe using a 6-quart Instant Pot. For smaller pressure cookers, make two batches, or cut the recipe in half.
  • Chicken Feet: Boil the chicken feet at least 5 minutes before using them, to remove any surface impurities.
  • Apple Cider Vinegar: Soaking the bones in apple cider vinegar helps extract all the nutrients from the bones and helps the broth gel, but you might prefer the flavor of the broth without the ACV. I do! If that's the case, you can skip this step.
  • Instant Pot Settings: If you prefer to cook your broth on Manual High Pressure, set your timer for 120 minutes instead of 180 minutes.
  • Refrigerate: Store in airtight containers or sealed plastic bags for up to one week.
  • Freeze: Store in airtight containers or sealed plastic bags (placed flat in freezer) up to one year.
  • Reheating: To reheat refrigerated bone broth, scoop out a cup of the gelatin and warm it on the stove.

Nutrition Information (Approximate)

Serving Size: 8ouncesCalories: 171calProtein: 10gFat: 14gSaturated Fat: 2gCholesterol: 40mgSodium: 326mgPotassium: 31mgTotal Carbs: 1gFiber: 0.1gSugar: 0.2gNet Carbs: 1gVitamin A: 577IUVitamin C: 0.3mgCalcium: 44mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/instant-pot-bone-broth-gels-whole30/