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.
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.