Pressure Cooker Bone Broth (Stock) is cloudy with bits of collagen, gelatin, calcium, and fat suspended in the soup.
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.
Laura P., from Hip Pressure Cooking says “a good Bone Broth Stock/Broth is cloudy with bits of collagen, gelatin, calcium, and fat suspended in the soup.” She says that the Instant Pot DUO is perfect for making clear stock, but not “cloudy” bone broth.
Because the Instant Pot Smart DUO60 can be programed to be under and off pressure to create a boiling motion, the Instant Pot Smart DUO60 can and will make a great cloudy bone broth.
I use Laura’s script to make my bone broth. The Instant Pot DUO or Pressure Cooker can still make nice broth, with this recipe and will also cook the bones until they crumble into rubble. Just set your Instant Pot DUO or Pressure Cooker to high pressure for two – four hours.
I like the Pressure Cooker Bone Broth (Stock) to be rich and dense with flavor, so I save up bones from roasted/baked chicken, pork and beef and freeze them until I have about three pounds worth. If you start with raw chicken, roast your bones in the oven first.
My husband loves Rotisserie chicken, so we had three carcasses saved in the freezer and today I made an all chicken bone broth. Last week, it was pork, beef and chicken bone broth.
I used my Instant Pot IP-Smart Bluetooth-Enabled Multifunctional Pressure Cooker for this broth as I like to use the script that came with my IP Smart App, written by Laura P., but the Bone Broth can be made in any Pressure Cooker or Instant Pot. We use this Pressure Cooker Bone Broth (Stock) instead of water, in almost every recipe we make.
The script brings the cooker to pressure three times up and down, so that the ingredients are moving around constantly. I have made Bone Broth in my Wolfgang Puck Pressure Cooker, which also came out great.
The key is to cook the bones until they are crumbly, so if you have the Instant Pot DUO or another Pressure Cooker, just set the pressure to high for two to four hours and allow a 20 minute natural release.
Dump in your bones (mine were frozen), the tops of a stalk of celery, some dried mushrooms, a piece of ginger, a big onion, a shot of Apple Cider Vinegar and cover with fresh water. Laura says the vinegar helps to draw out the calcium and other minerals in the bones. Never do a quick release or you will have broth all over your counter and kitchen.
To make things easier I recommend the RSVP Endurance Stainless Steel 3 Quart Wide Rim Mesh Basket, which can be 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.
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.
It’s easy to store the broth in your freezer with these 16 oz Reditainer Extreme Freezer Containers.
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.
Pressure Cooker Bone Broth (Stock)
We also store our broth in 16 oz Ball Wide Mouth Mason Jars, but I prefer the Reditainer Extreme Freezer Containers.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- RSVP Stainless Steel Strainer Basket
- Reditainer Extreme Freezer Containers
- Freezer Labels
- 16 oz Ball Wide Mouth Mason Jars
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Here is your handy printable recipe:
- 3-4 pounds of Roasted Chicken Bones (or any other bones you like)
- Tops from one Stalk of Celery
- Handful of Dried Shiitake or Wild Mushrooms
- 1 large Onion, cut in half, with skin
- 1 Tablespoon Black Peppercorns
- 2 inch piece Fresh Ginger
- 1 Tablespoon Apple Cider Vinegar
- 8-10 cups of Fresh Water
- If using raw bones, place on a cookie sheet with a brushing of oil in your oven and roast for 20 minutes at 450 degrees turning until browned.
- Dump everything into the Pressure Cooker pot and start the Hip Bone Broth script on the Instant Pot Smart, or push the Manual Button and set timer for 240 minutes at high pressure.
- Allow a 30 minute natural release and then open the value to make sure all steam has escaped.
- Open lid and remove cooking pot.
- 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 Mason Jars.
- We use Freezer Containers or Mason Jars to store our Bone Broth.
- For smaller portions, we also store our broth in large Silicone King Cube Trays.
Don’t forget to PIN IT
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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.
Thank you, Allen.
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)
Thanks Allen – this is good to know 😉
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!
Hi AnnaLee~
This bone broth tastes delicious. I think that other blogger is probably talking about things like carrots, broccoli, cabbage.
Jill
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?
Hi Doreen~
It does not make a difference. The preset buttons are only that…a preset of time.
Jill
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.
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
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?
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
Hello Jill, at what temperature do you roast the raw chicken bones? Thanks!
Hi Valerie~
Good question and I will add it into the recipe. I would do 350 for about 30 minutes.
Jill
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!
Hi Abigail~
I would definitely roast the bones first. You could use raw, but the difference is significant.
Jill
How would you make a beef bone broth? I have a pound of beef marrow bones.
Thanks
How much water do you add?
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!
Hi Tara~
2-4 hours is fine. I use 4 hours.
Jill
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
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
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?
Hi Garnett~
Thanks so much. Just pop off the handles. They come off easily with a pliers or your fingers.
Jill
Once I defrost my bone broth, how long is it good in the refrigerator for use in recipes during the week?
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?
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
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.
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?
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.
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
Kellie. No adjustment necessary. Jill