I finally made bone broth in the Instant Pot and I can’t believe I waited so long to do it! Not only was it super easy, it took 1/4 of the time it usually takes to make bone broth on the stove and it tastes absolutely fantastic.
Instant Pot Bone Broth
10-12 servings | Prep time: 15 mins | Cook time: 7 hours | Recipe Level: Moderate
- 3-4 lbs beef marrow bones
- 1 lb chicken feet
- 2 tbsp of avocado oil (or grapeseed oil)
- 2 stalks of celery (cut in half)
- 2 small onions (peeled and cut in quarters)
- 4 cloves of garlic (peeled)
- 1 inch cube of fresh ginger root
- 1 large carrot (peeled)
- 2 tbsp of apple cider vinegar
- 4L of cold water
- 1 tsp of tumeric
- 4 tsp salt (or more, to taste)
- Rinse the bones and chicken feet in cold water, set aside.
- Turn on the Instant Pot, and press the ‘Saute’ button. Add in avocado oil, and wait until message on the Instant Pot says “hot”
- Brown the beef marrow bones in the Instant Pot for about 3 minutes on each side. You may have to do this in 2 batches. Set aside.
- Add about a cup of water to the Instant Pot and de-glaze the pot, being careful to de-glaze VERY WELL. You do not want to leave anything stuck to the bottom of the pot, as this can affect the Instant Pot coming to pressure.
- Add back the beef marrow bones, chicken feet, all vegetables, apple cider vinegar, and tumeric, and cover with cold water until the 4L mark on the Instant Pot. Do not go past this, as it can also affect it coming to pressure.
- Put the lid on, press ‘manual’, and set to 240 minutes. It will take about 30 mins to come to pressure, it will cook for 4 hours (240 minutes), and then will take almost 2 hours to come back down from pressure. DO NOT attempt to release the pressure yourself. Wait and be patient for the valve to pop down on its own.
- Once pressure has been released naturally, open the lid, being careful of any steam escaping. Using tongs, remove the large bone pieces. Strain the rest in a strainer, over a large bowl. If you want a super clear broth, you can additionally strain it through a cheesecloth.
- Here is where you add the salt to taste. I added 4 tsp and found it to be enough. Add slowly and taste to determine how much salt you prefer. Let cool a little and ENJOY!
This recipe makes about 2.5 L of broth, or about 10-12 one-cup servings. I froze about half of it for future use.