Homemade Bone Broth in the Instant Pot

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There’s nothing quite like a warm mug of homemade bone broth made in the instant pot—especially when it’s simmered from your own vegetable scraps and leftover chicken bones. It’s deeply nourishing, incredibly frugal, and full of immune-boosting minerals.

This easy Instant Pot bone broth recipe makes it simple to get that slow-simmered flavor in a fraction of the time—without babysitting a pot on the stove. Whether you’re sipping it on a chilly day or using it as a base for soups and stews, this is one of those old-fashioned staples every homestead kitchen needs.

Why You’ll Love This Homemade Bone Broth

• Gut-friendly and immune-supporting
• Budget-wise – stretch every bit of your grocery haul
• Full of flavor and collagen-rich
• Freezer-friendly – stock your pantry with real food
• Reuse – use bones and veggie scraps you’d normally toss

What Is Homemade Bone Broth?

Bone broth is a nutrient-dense stock made by simmering animal bones, connective tissues, and vegetables with herbs for an extended period. It’s rich in gelatin, collagen, minerals, and amino acids—great for gut health, joint support, and immune function.

This Instant Pot version speeds up the process, making it easy to enjoy homemade broth even on busy homestead days.

Recommended Kitchen Tools

These tools make homemade broth a breeze and are well worth keeping in your homestead kitchen.

• Instant Pot (6 or 8 Quart) – Pressure cook your broth hands-free
• Fine Mesh Strainer or Cheesecloth – For smooth, clear broth
• Mason Jars (Wide Mouth) – For safe storage in fridge or freezer
• Ladle – To pour broth into the jars
• Silicone Freezer Trays – Great for freezing in portion-sized cubes
• Large Roasting Pan – If roasting bones beforehand
• Jar Funnel + Labels – To make storage neat and easy

Ingredients You’ll Need for Homemade Bone Broth

• Bones from a whole chicken – or use beef, pork, turkey, or venison bones ( or just use vegetables for a vegetarian version!)
• 2–3 quarts water – enough to just cover the bones
• Vegetable scraps – carrot peels, onion ends, garlic skins, zucchini peels, etc.
• Herbs – bay leaf, parsley, rosemary, thyme, or sage
• Salt – optional, to taste (add more when using broth in cooking)

How to Make Homemade Bone Broth in the Instant Pot

Step 1: Roast Your Bones (Optional but Flavorful)

If starting with raw bones, roast them at 400°F for 25–30 minutes to deepen the flavor and give your broth that rich golden hue.

Step 2: Add Everything to the Pot

Place bones, vegetable scraps, herbs, and salt in the Instant Pot. Pour water over the top, covering the contents (don’t exceed the fill line).

Step 3: Pressure Cook

Lock the lid and set the valve to seal. Turn on the “Soup/Broth” button and set the timer for 1 hour. When the timer is done, let the pressure naturally release (about 30–40 minutes).

Step 4: Strain the Broth

Pour broth through a fine-mesh strainer or cheesecloth over a funnel into clean jars.

Step 5: Cool and Store

Cool completely before storing in the fridge (up to 7 days) or freezer (up to 6 months). Freeze in silicone molds or wide-mouth mason jars.

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Final Thoughts from the Homestead Kitchen

Making your own bone broth is one of the simplest ways to stretch your food budget, reduce waste, and nourish your family with real, whole-food goodness.

It’s not just about what’s in the pot—it’s about the rhythm of slowing down, using what you have, and filling your kitchen with something wholesome.

So, next time you roast a chicken or prep a pile of vegetables, don’t toss the scraps—turn them into something delicious!

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Homemade Bone Broth (Instant Pot Recipe)

This easy Instant Pot bone broth recipe turns leftover bones and veggie scraps into a rich, nourishing broth in less than 2 hours.

Print Recipe SaveSaved! Pin Recipe

Prep Time:10 minutes mins

Cook Time:1 hour hr

Natural Release (Instant Pot):30 minutes mins

Total Time:1 hour hr 40 minutes mins

Keyword: from-scratch, homemade bone broth

Servings: 3 quarts

Ingredients

• 1-2 lbs Leftover Bones (chicken, turkey, beef, pork, or venison)
• 2-3 quarts Filtered Water (enough to cover bones, but not overfill Instant Pot)
• 1-2 cups Vegetable Scraps (onion skins, garlic peels, carrot ends, celery tops, mushroom stems, etc.)
• 2-3 Bay Leaves
• A few sprigs of fresh Thyme or Rosemary (or 1 tsp dried)
• 1 tsp Salt (optional – season more later as needed)
• 1 tbsp Apple Cider Vinegar (optional – helps extract minerals from bones)

Instructions

• (Optional) Roast bones for more flavor. If using raw bones, place them on a baking sheet and roast at 400°F for 25–30 minutes until golden brown.
• 
Add bones, veggie scraps, herbs, salt, and vinegar. Cover with water—do not exceed the “Max Fill” line.
• 
Secure the lid, set the valve to Sealing, and cook on High Pressure for 1 hour.
• 
Let the pressure naturally release for 30–40 minutes. Then carefully open the lid.
• 
Pour broth through a fine-mesh strainer or cheesecloth into clean jars or bowls. Let cool before refrigerating or freezing.

Notes

Storage:

• Refrigerator: Store in mason jars for up to 7 days.
• Freezer: Freeze in silicone trays, freezer-safe jars, or bags for up to 6 months. Label with date and contents.

Tips & Variations:

• Add a slice of ginger or turmeric for immune support.
• Use broth for soups, stews, cooking grains, or sipping warm.
• Skim fat layer if desired or save it for sautéing veggies.
• Use leftover rotisserie chicken carcasses or holiday turkey bones.

 

Notes:

You can refill the Instant Pot with the same bones for a second, slightly weaker batch. Just repeat with fresh water and cook again.

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