Learn how to make Nutrient Rich Instant Pot Bone Broth Recipe (Pressure Cooker Bone Broth). Enjoy the health benefits with this super easy, hands-off, economical way to make bone broth without simmering for hours on the stove!! Perfect for consuming directly or culinary use.

Jump to: Experiment

Bone broth has gained rapid popularity in North America in recent years due to the health benefits it brings. But bone broth is hardly a new invention around the world! In fact, it has been a way of life and a core part of Cantonese cuisine since the ancient years. Pork bones, beef bones, fish bones are some of the common ingredients for making Asian bone broth/soups. Sometimes we’d even add natural Chinese medicinal ingredients for an extra boost of health benefits. 🙂 Cantonese mamas often pride themselves for their homemade, nourishing & delicious broths/soups. A sip of mom’s soup is like a warm comforting hug on a cold day! Try it! Related Recipes: Chinese Pressure Cooker Pork Bone Soup

Chinese Pressure Cooker Pork Shank Soup Bid farewell to store-bought Bone Broth and make your own at home!!

SUBSCRIBE FOR FREE RECIPES + TIPS Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free! SUBSCRIBE! Please check your inbox (sometimes Junk Box) and confirm your subscription! Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways! What is Bone Broth? Bone Broth is made by simmering animal bones, meat, vegetables, herbs with water. It’s normally simmered for hours and hours on the stove to extract the flavor and nutrients. Why is Bone Broth Good for Us? Boosts immune system (Protects against common cold and flu)

Improves digestion & strengthens your digestive tract

Improves allergies

Heals your gut and reduces intestinal inflammation

Supports joints, hair, skin, nails due to high collagen content Time for another Instant Pot Experiment!! 🙂

How to Cut the Vegetables?

Before we jump into our Pressure Cooker Bone Broth Experiment, we’d like to first decide how are we cutting the veggies? Does it matter?

In our previous experiment for Instant Pot Vegetable Stock, we tested to see if the 2 vegetables cutting methods – Roughly Diced vs. Halved – will yield different results. If so, how? And which one is better?

We concluded that the “Roughly Diced” version turned out to taste better (more balanced flavor) with a nicer color.

So that’s why our Instant Pot Bone Broth Recipe will use diced veggies! 🙂

Instant Pot Bone Broth Experiment What we look for in a great pot of bone broth? Flavors: depth of flavors with body; balanced between savory & sweet; harmony between meat/bones & veggies (including herbs & spices)

depth of flavors with body; balanced between savory & sweet; harmony between meat/bones & veggies (including herbs & spices) Texture: able to gel after chilling in the fridge

able to gel after chilling in the fridge Color: golden brown (but not deep brown)

Pressure Cooker Bone Broth Experiment Pressure Cooker: Instant Pot Electric Pressure Cooker

Altitude: close to sea level

Pressure: High Pressure (10.15~11.6 psi)

Bones: Sauteed vs. Non-Sauteed

Pressure Cooking Time: 30 mins, 1 hr, 2 hrs, 4 hrs, 12 hrs

Release Method: Natural Release We conducted 10+ tests with the same ingredients using Sauteed vs. Non-Sauteed Bones & different cooking times in our Instant Pot Electric Pressure Cooker.

Pressure Cooker Bone Broth Experiment Results Our bone broth evaluation is based on 3 factors: Flavors, Color, and Gelatinous Level after chilling in the fridge.

A Closer Look at the Bone Broth’s Gelatinous Level Test #1 – Sauteed Bones @ High Pressure 30 mins Gel Level: Little gel

Little gel Color: Light gold

Test #2 – Non-Sauteed Bones @ High Pressure 30 mins Gel Level: Liquidy, thin

Liquidy, thin Color: Light gold (lighter than Test #1)

Test #3 – Sauteed Bones @ High Pressure 1 hr Gel Level: Started to gel

Started to gel Color: Light golden brown (slightly darker than Test #1 & Test #4)

Test #4 – Non-Sauteed Bones @ High Pressure 1 hr Gel Level: Started to gel

Started to gel Color: Light golden brown (slightly lighter than Test #3)

Test #5 – Sauteed Bones @ High Pressure 2 hrs* Gel Level: Best gelatinous texture (thicker gel than Test #6)

Best gelatinous texture (thicker gel than Test #6) Color: Golden brown

Test #6 – Non-Sauteed Bones @ High Pressure 2 hrs Gel Level: Nice gel

Nice gel Color: Golden brown (slightly lighter than Test #5, darker than Test #4)

Instant Pot Bone Broth Experiment Results Data: *HP = High Pressure

Instant Pot Bone Broth Experiment Conclusions: Longer pressure cooking time doesn’t always mean the bone broth will turn out better or tastes better.

Sauteed bones always produce a richer taste & darker broth color than the Non-Sauteed versions. Weighing the three factors, our desired result in pressure cooking bone broth is Test #5. It produced the best overall flavor, gelatinous texture, and color.

You’ll Enjoy Instant Pot Bone Broth Because: Healthy & nutritious – soothing, nourishing, rich in minerals

Super easy & inexpensive to make!

No need to leave your stove on overnight and simmer for hours & hours

Can consume directly or used in soups, sauces, stews, or other dishes (adds complexity and depths of flavors)

Tested recipe that produces a balance taste – a sweet & savory quality Instant Pot Bone Broth

Time to make Bone Broth in Instant Pot! Instant Pot Bone Broth Learn how to make Nutrient Rich Instant Pot Bone Broth (Pressure Cooker Bone Broth) from our 10+ Experiments! Super easy without simmering for hours. 5 from 40 votes Total: 3 hours 20 minutes Servings: 16 Calories: 54 kcal Author: Amy + Jacky Print Ingredients 2.5 - 3 pounds (1198g) bones (combination of 554g pork, 644g chicken) 2.5 - 3 pounds (1198g) bones (combination of 554g pork, 644g chicken)

5 - 6 (212g) chicken feet 5 - 6 (212g) chicken feet

2 (252g) onions keep the outer layers, roughly diced 2 (252g) onions keep the outer layers, roughly diced

2 (215g) celery stalks , roughly diced 2 (215g) celery stalks , roughly diced

2 (265g) carrots , roughly diced 2 (265g) carrots , roughly diced

2 bay leaves 2 bay leaves

2 (8g) garlic cloves , crushed 2 (8g) garlic cloves , crushed

1 teaspoon (3.5g) whole peppercorn 1 teaspoon (3.5g) whole peppercorn

8 cups (2L) cold water 8 cups (2L) cold water

2 tablespoons (30ml) fish sauce or regular soy sauce 2 tablespoons (30ml) fish sauce or regular soy sauce

Your favorite fresh or dried herbs Your favorite fresh or dried herbs

1 tablespoon (15ml) apple cider vinegar 1 tablespoon (15ml) apple cider vinegar

1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil Tools Instant Pot Pressure Cooker Don't Miss This! Jump to our Step By Step Photo Guide Instructions Optional Step to Enhance the Bone Broth: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT). Add 1 tablespoon (15ml) olive oil in the pot and brown the bones for 3.5 minutes per side. You may have to do it in two batches. Pour in ½ cup (125ml) cold water and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.

Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).

Pressure Cook Bone Broth: Add 5 - 6 (212g) chicken feet (optional) and the rest of the ingredients in the pressure cooker. Close lid and pressure cook at High pressure for 2 hours + Full Natural Release (~45 mins). Open the lid carefully.

Strain Bone Broth: Strain bone broth through a colander or mesh strainer to discard the solids. Set aside the bone broth to cool.

Skim Fat: Use a fat separator to skim the fat. An alternative method is to place bone broth in the fridge until the fat rises to the top and form a layer of gel. Then, skim the layer of fat with a spoon. A gel-like texture after cooling is a good indicator of an excellent gelatinous bone broth.

Enjoy Bone Broth: Season with salt (if desired) and drink it directly. Or you can use the Bone Broth in place of stock.

Storage: Bone broth can be stored in the fridge for 3 - 5 days. If you are freezing the bone broth, use within a year for best quality. ♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂 Recipe Notes: *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! Nutrition Information: Calories: 54 kcal (3%) Carbohydrates: 3 g (1%) Protein: 3 g (6%) Fat: 2 g (3%) Cholesterol: 11 mg (4%) Sodium: 157 mg (7%) Potassium: 123 mg (4%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 2840 IU (57%) Vitamin C: 2.7 mg (3%) Calcium: 28 mg (3%) Iron: 0.3 mg (2%) Tried this recipe? Mention @pressurecookrecipes or tag #AmyJacky! Step-by-Step Guide: Instant Pot Bone Broth

Ingredients for Instant Pot Bone Broth Recipe 2.5 – 3 pounds (1198g) bones (combination of 554g pork, 644g chicken)

Optional: 5 – 6 (212g) chicken feet

2 onions (252g keep the outer layers), roughly diced

2 (215g) celery stalks, roughly diced

2 (265g) carrots, roughly diced

2 bay leaves

2 (8g) garlic cloves, crushed

1 teaspoon (3.5g) whole peppercorn

8 cups (2L) cold water

2 tablespoons (30ml) regular soy sauce or fish sauce

Your favorite fresh or dried herbs

1 tablespoon (15ml) apple cider vinegar

1 tablespoon (15ml) olive oil

Step 1

Optional Step to Enhance the Bone Broth Heat up your pressure cooker over medium high heat Instant Pot: press Sauté button and click the Adjust button to go to Sauté More function Make sure your pot is as hot as it can be Instant Pot: wait until the indicator says HOT Add 1 tablespoon (15ml) olive oil in the pot and brown the bones for 3.5 minutes per side. *Note: You may have to do it in two batches. Pour in ½ cup (125ml) cold water and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.

Step 2

Pressure Cook Bone Broth Add 5 – 6 (212g) chicken feet (optional) and the rest of the ingredients in the pressure cooker. *Pro Tip: Even though it’s optional, the nutrient-packed chicken feet is a key component to making a rich and gelatinous bone broth! Close lid and Pressure Cook at Pressure Cooking Method: High pressure for 2 hours, then Full Natural Release (~45 mins) Open the lid carefully.

Step 3

Strain Bone Broth Strain bone broth through a colander or mesh strainer to discard the solids. Set aside the bone broth to cool.

Step 4

Skim Fat 2 Methods to Skim the Fat: Use a fat separator

Place bone broth in the fridge until the fat rises to the top and form a layer of gel. Then, skim the layer of fat with a spoon. *Pro Tip: A gel-like texture after cooling is a good indicator of an excellent gelatinous bone broth.

Step 5

Enjoy Instant Pot Bone Broth Season with salt (if desired) and drink it directly. Or you can use the Bone Broth in place of stock.