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Home / Recipes / Soups / Pressure Cooker Bone Broth [Instant Pot]

Pressure Cooker Bone Broth [Instant Pot]

January 17, 2016 By Jill Selkowitz / 51 Comments Updated February 26, 2020 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Pressure Cooker Bone Broth (Stock) is cloudy with bits of collagen, gelatin, calcium, and fat suspended in the soup. Low Carb and Keto, this broth helps to curb the keto flu!

Pressure Cooker Bone Broth (Stock)

Pressure Cooker Bone Broth (Stock)

Save your leftover bones, people! Pressure Cooker Bone Broth (Stock) is so healthy and simple to make in the Instant Pot, Ninja Foodi or Pressure Cooker.

A good Bone Broth Stock/Broth should be a little cloudy. Bits of calcium, fat and gelatin are suspended in the soup. Don’t fear the fat! So much flavor lives there. For those following a ketogenic or low carb diet, my Pressure Cooker Bone Broth is an absolutely necessity. The extra nutrients will help to prevent the “keto flu.”

As pressure cookers easily make clear stock, cloudy can be a bit tricky. Because the Instant Pot Smart WiFi can be programmed to be under and off pressure to create a boiling motion, the Instant Pot DUO 6 Quart can and will make a great cloudy bone broth.

I use the IP Smart’s script to make my bone broth. That being said, I prefer using my Instant Pot DUO Plus or Ninja Foodi or a stand alone Pressure Cooker over the Smart version.

With this recipe the Instant Pot DUO Plus or Ninja Foodi will also cook the bones until they crumble into rubble. I like the Pressure Cooker Bone Broth (Stock) to be rich and dense with flavor. So I save up bones from various recipes like my Air Fryer Buffalo Chicken Wings, Air Fryer Chinese Salt and Pepper Pork Chops, Pressure Cooker Red Wine Braised Short Ribs and more and then freeze.

Once I have about three pounds worth, it’s time to make Pressure Cooker Bone Broth. If you start with raw chicken, roast your bones in the oven first. My husband loves my Air Fryer Rotisserie Chicken recipe, so we always have roasted chicken carcasses saved in the freezer.

Sometimes I make an all chicken bone broth and others, I mix up the types of bones. This Pressure Cooker Bone Broth (Stock) can be used in most places instead of water.

 

Pile on the Bones, Veggies and Seasonings

Pile on the Bones, Veggies and Seasonings

The key is to cook the bones until they are crumbly, so if you are using an Instant Pot DUO Plus, Ninja Foodi or Pressure Cooker, just set the pressure to high for two to four hours and find your sweet spot.

Jump to Section

  • Why Use Apple Cider Vinegar?
  • Delicious Recipes Using Bone Broth.
  • Pressure Cooker Chicken Bone Broth (Chicken Stock)

Why Use Apple Cider Vinegar?

  • Apple Cider Vinegar has so many health benefits.
  • For Bone Broth, it helps to draw out the calcium and other minerals in the bones.

To make things easier I recommend the Salbree Steamer Basket. Just pop off the handles popped off. The OXO Good Grips Silicone Steamer is also nice, because you can put your ingredients into the basket inside the cooking pot, without any modification and just remove the basket when cooking is complete.

We also make Chicken Feet Broth for our Tonkinese cats, to pour over their raw food.

 

Cloudy and Perfect Bone Broth

Cloudy and Perfect Bone Broth

I like to put the whole pot in the refrigerator overnight and then remove the layer of fat.

Under the fat is rich, gelatinous bone broth.

 20160117_161151

It’s easy to store the broth in your freezer with these 16 oz Reditainer Extreme Freezer Containers.

 

20160117_161553

Just slap on a Freezer Label and pop them in your freezer for future use and never buy canned or boxed stock or broth again.

Delicious Recipes Using Bone Broth.

Instant Pot Low Carb Cheesy Cauliflower Soup

Instant Pot Low Carb Cheesy Cauliflower Soup

Instant Pot Cooker Chicken Marsala Mushroom Soup

Instant Pot Cooker Chicken Marsala Mushroom Soup

Pressure Cooker Pork Chops in Homemade Mushroom Gravy

Pressure Cooker Pork Chops in Homemade Mushroom Gravy

Kitchen Equipment and Essentials

  • Instant Pot Smart WiFi or
  • Instant Pot, Ninja Foodi or Pressure Cooker
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Salbree Steamer Basket
  • Reditainer Extreme Freezer 32 ounce Containers
  • Freezer Labels

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Here is your handy printable recipe:

Pressure Cooker Bone Broth (Stock)

Pressure Cooker Chicken Bone Broth (Chicken Stock)

4.89 from 9 votes
Print Pin SaveSaved! Rate
Course: Soup
Cuisine: All types
Prep Time: 5 minutes minutes
Cook Time: 4 hours hours
Pressure Release: 20 minutes minutes
Total Time: 4 hours hours 5 minutes minutes
Servings: 10 cups
Calories: 18kcal
Author: Jill Selkowitz

Ingredients

  • 3-4 pounds Chicken Bones Roasted (or bones from other animals)
  • 1 stalk Celery Tops (the leafy part)
  • 1 ounce Dried Shiitake Mushrooms
  • 1 large Yellow/Brown Onion cut in half, with skin
  • 1 Tablespoon Peppercorns
  • 2 inch Fresh Ginger Root
  • 1 Tablespoon Apple Cider Vinegar
  • 8 cups Fresh Water
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
Heavy Duty Half Sheet Pan
Salbree Steamer Basket / Colander
Stainless Steel Measuring Spoons
Reditainer Extreme Freezer 32 oz Containers
Jumbo Ice Cube Tray

Instructions

  • If using raw bones, place on a cookie sheet and brush with olive oil.
  • Place cookie sheet in oven and roast for 20 minutes at 450 degrees turning until browned.
  • Add all ingredients to Instant Pot pressure cooker cooking pot.
  • Lock on lid and close pressure valve.  Cook at high pressure (most machines default to high pressure) for 240 minutes.
  • When beep sounds, waiting until all the pressure has released and then open the lid.
  • Let cool on the counter for one hour and then put into the refrigerator overnight.
  • Remove layer of fat and then store the bone broth into Freezer Containers or for smaller portions, try using these Silicone King Cube Trays.

Notes

You can save up your chicken bones in the freezer until you have 3-4 pounds.

Nutrition

Nutrition Facts
Pressure Cooker Chicken Bone Broth (Chicken Stock)
Amount Per Serving (0 g)
Calories 18
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 11mg0%
Potassium 84mg2%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 5IU0%
Vitamin C 1.2mg1%
Calcium 14mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Pressure Cooker Bone Broth (Stock)!

Pressure Cooker Bone Broth (Stock)

Pressure Cooker Bone Broth (Stock)

3.7K shares
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January 17, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. ski says

    September 22, 2022 at 9:18 am

    Onions and any member of the onion family, chives, scallions, etc are TOXIC to cats. Onions contain compounds called disulfides and thiosulphates which can be toxic to cats and dogs if ingested. The ingestion of onions causes conditions called hemolytic anemia, Heinz body anemia and methemoglobinemia which are all manifestations of damage to red blood cells. Please update your recipe to exclude the onion.

    Reply
    • Jill Selkowitz says

      January 17, 2023 at 3:39 pm

      No shit, but this recipe is fine. Check out the broth recipe for animals. This is for humans. I think you have misread. Thanks for the schooling. Jill

      Reply
  2. Mollie says

    November 29, 2020 at 1:25 pm

    4 stars
    First time maker, and of course I don’t follow directions to the letter. I used no onion, and fresh lion’s mane mushrooms instead of dried shiitake. Cooked for 4 hrs, but when I opened the pot, the [turkey] bones weren’t crumbling, so I cooked them again for 2 more hours. After letting the pot sit lidless on the counter for the requisite amount of time, I tried the bones, and they crumbled so I crumbled them the rest of the way by hand. I will be sharing this with a friend who has a dog, so I will be putting it into the food processor to blend up the mushrooms (which are in big chunks right now) and further pulverize the bones. Thank you for the recipe!!

    Reply
  3. Kathi W says

    October 10, 2019 at 6:22 pm

    When do you strain the broth?

    Reply
  4. Kathy says

    September 12, 2019 at 2:06 pm

    Thanks for this recipe. Just wondering how big is one serving?

    Reply
  5. Fsrn says

    February 7, 2019 at 7:19 am

    5 stars
    Can bones be mixed? Such as chicken and beef? Or must they be cooked separately?

    Reply
    • Jill says

      February 7, 2019 at 4:21 pm

      If you check the recipe, I talk about it and any can be used. Enjoy. Jill

      Reply
  6. Jesper says

    January 24, 2019 at 1:27 pm

    I have only one question/thought. In traditional broth recipes you bring everything to a boil and then skim of the foam. I have yet to find an IP broth recipe that’s says to skim. Why is this? I was under the impression that the foam contains toxins and other waste that needs to be removed. Was is your thought on this?

    Great site and good easy recipes btw!

    Reply
  7. Pat Cassidy says

    January 20, 2019 at 10:57 am

    5 stars
    I make bone broth as often as I have enough bones to do it. After mine has been high pressure for about 3-4 hours, I leave it on warm until the next day……makes it even richer. I am making stick right now an tomorrow will make chicken soup. Have the flu now and need some Jewish Penicillin!!!!!! Works every time☂️☂️

    Reply
  8. Sandy says

    October 19, 2018 at 2:20 am

    5 stars
    Never made broth. How many carcasses would make 5 or 6 lbs bones?
    Also there was a question you didn’t answer about better with vegies or not.
    And you strain all the stuff floating, or is some of that good for us?
    Thank you love your site.

    Reply
  9. Jackie says

    August 25, 2018 at 10:42 am

    5 stars
    I don’t have one of those fancy new pressure cookers. I am a really Old gal and I have my pressure canner and a pressure cooks that were gifts to me. How would I go about making the broth in my pressure cooker. I would like to make my own broth because I have so many allergies and can’t use what is sold in stores.

    Reply
  10. Sharon S says

    March 10, 2018 at 12:34 pm

    Instead of a strainer I use “Soup Socks” that I found on Amazon. They are also reusable. I have a 6 quart Power pressure cooker XL now. Many years ago I started with a couple layers of cheesecloth bundled up with bones and tied at the top in my stock pot. So much faster now with a pressure cooker. When done, I put the bundle in a strainer to drain for a while. I make plain broth with vegetables and pressure cook for 1 – 1 1/2 . For bone broth I use this recipe. Too many vegetables in a bone broth is not tasty.

    Reply
  11. Vicky says

    February 27, 2018 at 10:39 pm

    Do you save the marrow and mix it into the broth or skim it off with the fat?

    Reply
  12. LORI says

    January 11, 2018 at 8:59 am

    I Can’t find a bone broth recipe for my IP smart in the app. Is this available somewhere else?

    Reply
  13. Julie Craig says

    December 31, 2017 at 7:17 pm

    I have a duo mini, would I just cut all the ingredients in half?

    Reply
    • Jill says

      January 4, 2018 at 3:04 am

      Hi Julie. For this recipe, yes. Many recipes will fit in the 3 quart. Jill

      Reply
  14. Tina Marie says

    September 10, 2017 at 3:35 am

    is there a recipe for bone broth from beef bones?

    Reply
  15. Kellie says

    August 5, 2017 at 10:05 am

    You mention that you have had good results using the Wolfgang Puck Pressure Cooker: did you adjust the temperature during the 2-4 hours? I have the “Puck” cooker and will be using it until I can get a new Instant Pot.
    Thank you for the posts and the recipes!
    Kellie

    Reply
    • Jill says

      August 6, 2017 at 10:33 am

      Kellie. No adjustment necessary. Jill

      Reply
  16. Soleil says

    July 12, 2017 at 9:34 am

    5 stars
    Thank you for sharing. I really hope I can recreate your recipe, once I’m not too busy anymore. I’m drinking Au Bon Broth and it’s really good. I love how it tastes just right and it’s organic.

    Reply
  17. Jaime says

    May 25, 2017 at 9:05 pm

    Hi, I have a question regarding where you stated to “bring the cooker to pressure three times up and down”. Do you do this at the beginning only or let it run one complete course of pressure up and natural release and then start a new course of bringing the pressure up and then down and then do it again a third time?

    Reply
  18. Barbara Mays-Stock says

    May 9, 2017 at 7:45 am

    Jill,
    I need your thoughts ASAP. I started your recipe for Pressure Cooker Bone broth this morning. My IP only goes to 120 minutes on manual, then returns to count from 1 again. Do I start it again for an additional 120 minutes as soon as it finishes the first 120 minutes? The recipe calls for 240 minutes.

    Reply
  19. Chad B says

    April 19, 2017 at 6:03 pm

    I was wondering…you talk about using chicken bones when doing this. Do they have to be cleaned completely or can there be meat, fat, gristle, skin, etc on the bones still?

    Reply
    • Jill says

      June 11, 2017 at 12:23 am

      Hi Chad~

      The bones don’t have to be clean at all. Just toss it all in. When you strain, all the junk will remain in the strainer and your broth will be clean. Jill

      Reply
  20. Linda Levitt says

    April 2, 2017 at 5:29 am

    Once I defrost my bone broth, how long is it good in the refrigerator for use in recipes during the week?

    Reply
  21. Garnett Jaeger says

    February 25, 2017 at 11:53 am

    Hi haven’t tried yet but soon will. I was looking at your bone broth recipe. I clicked on your link for the 3 qt strainer. I hope that means you get the credit.
    One question though, I hope it will fit my 6 1/2 quart ip. And if so do the handles stay on?

    Reply
    • Jill says

      February 25, 2017 at 4:11 pm

      Hi Garnett~

      Thanks so much. Just pop off the handles. They come off easily with a pliers or your fingers.

      Jill

      Reply
  22. Sara says

    November 29, 2016 at 7:16 pm

    5 stars
    Thanks so much for the detailed directions and photos. I utilized your link for the freezer containers and they should be here by Friday. I just wished I would have ordered them earlier so I didn’t have to use all my freezer bags. lol

    Reply
    • Jill says

      November 30, 2016 at 2:50 am

      Hi Sara~

      Thank you for the nice complement. I am glad your Broth was a success. I appreciate you ordering through my link Thanks so much!

      Jill

      Reply
  23. Tara says

    November 29, 2016 at 11:55 am

    In the recipe you state to set it for 2 hours, but then the recipe card at the bottom says 240 minutes. Which do you use? Thanks, and sorry if this is a stupid question, I’m a newbie!

    Reply
    • Jill says

      November 29, 2016 at 6:24 pm

      Hi Tara~

      2-4 hours is fine. I use 4 hours.

      Jill

      Reply
  24. Jean says

    November 8, 2016 at 9:58 am

    How much water do you add?

    Reply
  25. Peggy says

    November 1, 2016 at 7:33 am

    How would you make a beef bone broth? I have a pound of beef marrow bones.
    Thanks

    Reply
  26. Abigail says

    October 3, 2016 at 8:07 am

    Hi Jill,
    Do we have to roast the raw chicken bones before adding it for the broth? Can’t I just use raw chicken bones? Thank you!

    Reply
    • Jill says

      October 3, 2016 at 11:46 am

      Hi Abigail~

      I would definitely roast the bones first. You could use raw, but the difference is significant.

      Jill

      Reply
  27. Valerie says

    September 24, 2016 at 10:57 am

    Hello Jill, at what temperature do you roast the raw chicken bones? Thanks!

    Reply
    • Jill says

      September 24, 2016 at 7:17 pm

      Hi Valerie~

      Good question and I will add it into the recipe. I would do 350 for about 30 minutes.

      Jill

      Reply
  28. Joan Welsh says

    September 22, 2016 at 10:21 am

    Since the bones crumble, do you need to strain it to get any large chunks of bones or veggies out of the stock? Or just stir it all together and use? What would the mesh or silicone strainer be used for?

    Reply
    • Jill says

      September 23, 2016 at 1:31 am

      Hi Joan~

      After cooking, I pour my broth through a strainer into another large bowl, if I am not using the RSVP strainer inside the pot. If I am and I do with smaller batches, I just lift up the strainer basket and all the gunk comes right out, leaving a nice and clear broth.

      Jill

      Reply
  29. Donna says

    August 10, 2016 at 2:52 am

    Hello, it’s my first time making bone broth and the bones are still in tact. Do I remove them and use them again or should i do another cycle with this broth.

    Reply
    • Jill says

      August 10, 2016 at 11:26 am

      Hi Donna~

      Did you cook for two hours? Bones usually crumble after that time. Some people do reuse them. I don’t, but that is up to you.

      Thank you for visiting!

      Jill

      Reply
  30. Doreen says

    July 21, 2016 at 9:30 pm

    Just wondering, does it make a difference of the quality of the bone broth if I use the soup function set at 2 hours rather than the manual set at 2 hours?

    Reply
    • Jill says

      July 21, 2016 at 9:37 pm

      Hi Doreen~

      It does not make a difference. The preset buttons are only that…a preset of time.

      Jill

      Reply
  31. AnnaLee says

    July 18, 2016 at 3:47 pm

    I read in another article that adding veggies during the whole cooking time makes it taste bad. (yes, also pressure cooking) That blogger recommends adding the veggies during the last hour only.
    Have you tried it both ways? (with and without veggies)
    What are your thoughts?
    Thanks!

    Reply
    • Jill says

      July 18, 2016 at 4:43 pm

      Hi AnnaLee~

      This bone broth tastes delicious. I think that other blogger is probably talking about things like carrots, broccoli, cabbage.

      Jill

      Reply
      • Sandy says

        October 19, 2018 at 1:39 am

        Was that a no to vegies?

        Reply
  32. Allen says

    July 1, 2016 at 10:12 am

    5 stars
    I’ve learned this from other sites… but if you pour directly into the mason jar, the fat will rise to the top to make a natural seal. This should keep your jello good for a few weeks in a fridge. Then I use a fork to remove the fat before use.

    Reply
    • Jill says

      July 2, 2016 at 1:27 am

      Thank you, Allen.

      Reply
    • Eva says

      June 2, 2017 at 12:16 pm

      I must get an INSTANT POT !!! The MAX amount of time you can set an Elite on is 99 minutes. GoWise is 2 hours max. I would like MY BONES TO CRUMBLE (well not mine, but the bones I place in the pot – tee-hee)

      Reply
    • Eva says

      June 2, 2017 at 12:17 pm

      Thanks Allen – this is good to know 😉

      Reply
    • MS says

      January 25, 2018 at 2:52 am

      What do you use the jello for? Is it also healthy?

      Reply

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