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a 1/2 gallon, quart and pint size glass mason jar full of finished instant pot bone broth recipe sitting on counter with fresh onions and herbs sitting next to jars

Instant Pot Bone Broth Recipe

This bone broth recipe will become a foundational ingredient in your kitchen. It's packed with protein, vitamins, minerals, and amino acids to make you glow from the inside out. Make this bone broth a part of your regular from-scratch cooking routine, by adding a serious depth of flavor and nourishment to any meal you make. Or, sip it hot in a mug, because it's that delicious.
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Ingredients
  

  • 5 Pounds Bones They can be a mix of chicken or turkey carcasses, beef bones & chicken feet- I like to use what I have on hand.
  • 1 Tablespoon Good Quality Salt I prefer Himalayan Sea Salt or French Grey Sea Salt
  • 1/2 Cup Olive Oil
  • 1-2 Medium Sized Yellow Onions
  • 2 Tablespoons Apple Cider Vinegar
  • Vegetable scraps Optional - I save my vegetable scraps in a baggy in the freezer just for making broth. Carrot peels and ends, onion skins, pepper ends, ginger and turmeric peels, chopped garlic scapes.
  • Herbs and Spices Optional - My favorite herbs and spices to add to my bone broth are- Icelandic kelp or other seaweed, ground turmeric, chili flakes, whole peppercorns, dried echinacea, burdock root, astragalus, and dandelion roots, dehydrated liver chips, fresh herbs like thyme, rosemary, and sage.
  • Dried or fresh mushrooms Shitakes, Turkey Tail, Oyster Mushrooms. You can even save the stalks from mushrooms in a bag in the freezer, and just use the stalks of the mushrooms.
  • Filtered Water I recommend a Berkey Water Filter.

Instructions
 

  • This step is optional. If I'm in a hurry, I will certainly skip it. However, the depth of flavor that roasting the bones adds to your broth is exceptional and I encourage you to try it if you have a little extra time to spare.
  • Preheat the oven to 425℉. Slice 1 or 2 onions in half and place them and the bones on a sheet pan lined with parchment paper. Drizzle a good amount of olive oil over your bones. Generously dress the bones and onions with sea salt. With your hands, rub the salt and olive oil into your bones making sure to get all sides.
  • When the oven is preheated add the sheet pan to the oven for 15-20 minutes watching and smelling. When they are done they will be golden brown.
  • Step Two: Adding Bones and Other Ingredients to Pot
  • Add the roasted (or unroasted) onions and bones to the instant pot. Make sure to let all the oils from the pan drip into the pot as well! Add remaining ingredients. Make sure the instant pot lid is "sealed", and press "soup/broth". This takes 30 minutes of pressure cooking time and 30 minutes of venting time.
  • When the broth has been completed, it's time to transfer it to the strainer. Prepare your strainer with a pot underneath to catch the liquid. I use a yogurt strainer inside of a pot. I like to do this in the sink, to not make a mess on the counter if you spill a little broth. Then pour the liquid into the strainer. Watching closely to make sure the pot is not overfilling. Toss your bones, compost the bones, or feed the bones to chickens!
  • Lastly, transfer the broth into quart, 1/2 gallon, or gallon-size mason jars with lids. I leave my jars of broth on the counter to cool before transferring them into the fridge.