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A ladle scooping some bone broth from a big bowl.
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5 from 1 vote

Instant Pot Bone Broth Recipe

Take your recipes to the next level and up your dishes to a restaurant quality with homemade bone broth. This is an instant pot recipe that is so easy to make.
Prep Time50 mins
Cook Time2 hrs
Total Time2 hrs 50 mins
Course: Stocks
Cuisine: French, Western
Diet: Halal
Servings: 8 cups
Calories: 55kcal
Author: Amira

Ingredients

  • 2 Tablespoons Oil
  • 4 pounds beef bones preferably a mixture of marrow bones and meaty bones.
  • 3-4 whole cloves
  • 1/2 Tablespoon coriander seeds
  • 1 Tablespoon black peppercorns
  • 3 whole cardamom
  • 2 bay leaves
  • 2 large carrots
  • 1 large onion
  • 1 tomato quartered.
  • 1 celery stalk
  • 2 liters tap water
  • 1 1/2 teaspoon apple cider vinegar

Instructions

  • Set your instant pot to the sauté option, add oil and turn it on.
  • Add the bones and the meaty bones, then brown from all sides. Work in batches if necessary.
  • Take them out and set aside.
  • Add the spices and vegetables to the pot and sauté for 4-5 minutes.
  • Turn the instant pot off and add all the bones back. Pour vinegar and water in.
  • Let the bones cool for 20-30 minutes in the pot.
  • Set the instant pot to sauté option again and let it come to a boil. Will take about 15 minutes.
  • Skim the foam that piles up at the surface.
  • Cancel the sauce option and press on pressure cook high and set the timer for 120 minutes.
  • Put the lid on and set the valve to seal.
  • When it is done, let it natural release the pressure for 45 minutes, then manual release.
  • Take the bones out, strain the broth through a fine colander.
  • Pour the broth into a mixing bowl/container or pot.
  • Pour some iced water into a larger bowl and place the broth bowl in to cool off quickly.
  • Cover and refrigerate overnight.
  • Remove the solidified fat from the top fo the chilled broth.

Notes

  • You can make this recipe on the stove but it will take way longer and currently this is not for me. If you prefer to do it stove top follow the directions using a normal pot and simmer on low for 8-10 hours. Some people even go up to 48 hours!
  • Some people like roasting the bones and meat in the oven first on a baking sheet, I find that the sauté option in the pressure cooker is quicker.
  • The foam, also called scum, can sometimes give the soup an off smell depending on the bones. So it is better to take it out.
  • Vinegar extracts minerals from the bones, but the bones needs to cool down in the water with the vinegar that’s why we leave it there for 30 minutes to cool off.
  • Bacteria grows very fast on broth so we need to cool it quickly. That’s why I have put mine in a bigger bowl with cold water.
  • After leaving the broth in the fridge overnight it is better to take off the fat layer at the top.
  • Storage:
    • Store your broth in portions ( 1-2 cups according to your needs) in the freezer for 3 months.
    • If you are going to store the broth in glass jars, make sure not to fill them to the brim though so they won't break.
    • You can also store the broth in ice cube trays.

Nutrition

Serving: 1cup | Calories: 55kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 16mg | Potassium: 152mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3147IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg