This Instant Pot Bone broth is the easiest and most nourishing recipe you’ll come across! The Instant Pot makes it so simple to enjoy this warming and anti-inflammatory broth quicker than you can say chicken bones!
Whether I’m drinking it straight or using it as a part of a recipe, bone broth is a staple in my kitchen (and freezer)!
We use our frozen bone broth for all our soup recipes here on the blog.
I figured I should pack extra ingredients in there that pull out even more nutrients so I get the best bang for my buck.
In my opinion, this recipe is the BEST of all bone broth recipes because of the anti-inflammatory benefits of turmeric, and the fact that the apple cider vinegar strips the bones of all their nutritious goodness so you’re not wasting anything.
We love bone broth so much we have this post on why you want to cook with it --> More than just a Food Trend: 5 Reasons to cook with Bone Broth!
Ingredient Notes and Substitutions
- 2-3 lbs of cooked chicken bones - the bones must be cooked. Cooking the bones removes the stuff we don’t want and increases the stuff we do want (flavor).
- Celery, carrots, onions - if you want to add other veggies, feel free.
- Apple cider vinegar
- Garlic, peppercorns, salt, and turmeric
Why is this Recipe the Best?
I love things that nourish my body and make my life easier.
I can make this broth in the Instant Pot so simply (and quickly! The traditional method would take 8-12 hours but this one takes 3 total!), freeze it in individual servings, and then add it as a base/flavoring for whatever meal may call for it.
Along with the ease, the apple cider vinegar pulls all of the nutrition out of the bones so you pack your broth with heaps of collagen and immunity-boosting amino acids.
Finally, the turmeric completes the trifecta. This golden spice adds to the flavor for sure, but it also has anti-inflammatory and digestive benefits galore.
How to make your Bone Broth
- Place the bones in the Instant Pot. Don’t worry too much about the exact amount of bones. The recipe calls for 2-3 pounds and one chicken carcass should cover that
- Add in the other ingredients. Throw in your celery, carrots, onions, garlic, turmeric, apple cider vinegar, peppercorns, and salt.
- Add water and set up your Instant Pot. Fill the line with water to the MAX fill line. Lock the lid and set the steam release knob to the “sealing” position. Press the “soup” button and set your Instant Pot for high pressure for 90 minutes.
- Strain & Cool. Strain out the bones and vegetables and then allow the broth to fully cool before storing it in the fridge or freezer.
(It’s personal preference, but you don’t need to remove the fat. A lot of people say the fat is their favorite part.)
Yes! I suggest keeping a bag of veggie scraps in your freezer and as you make other meals you can add carrot, onion, and celery scraps for future broth. Once it fills up you just need the cooked bones and then your broth is ready to go.
Nope! You don’t need to adjust anything; the pot will just take longer to come to pressure.
Oh yes, yes it is! There are a few ways you store it but my favorites are in mason jars and Souper Cube trays. You can pop out a cube or two at a time to add to any recipe.
The soup button brings the pot to pressure slower and is not as aggressive of a boil, so this makes the broth come out clearer.
Go for it! Use cooked beef bones in place of the cooked chicken bones and otherwise the recipe will remain the same.
Instant Pot Bone Broth
- 2-3 lbs cooked chicken bones
- 3 stalks celery, halved
- 3 whole carrots, halved
- 1 tablespoon apple cider vinegar
- 2 whole onions, quartered
- 4 cloves garlic, halved
- ¼ teaspoon turmeric
- 1 teaspoon whole peppercorns
- 2 teaspoon salt
- water to fill to max fill line
- Place the bones in the Instant Pot. The exact amount of bones used is not critical. Don't fuss too much making sure it is 2-3 pounds of bones. One chicken carcass is all you need.
- Add in the celery, carrots, onions, garlic, apple cider vinegar, peppercorns and salt.
- Fill the liner with water to the MAX fill line.
- Lock the lid onto the Instant Pot and set the steam release knob to the “sealing” position. Press the “soup” button and set your Instant Pot for high pressure for 90 minutes. You can also use the manual button, but the soup button is designed to great a clear broth. It will take about 15-30 minutes for the Instant Pot to come to full pressure.
- Once the pressure cycle is complete, allow the pot to naturally depressurize for 20 minutes. Since the pot is very full, doing a quick release may cause spurting. If you decide to do quick release, add 20 minutes to your pressure time.
- Strain out the bones and vegetables from the broth.
- Allow the broth to fully cool before placing in the fridge or freezer.
It would be interesting to know where the chicken bones come from.
They come from when I cook a whole chicken or turkey. I save them in the freezer.
Thank you for this recipe! I’m making it today. I was wondering about something. I roasted the whole chicken and put the carcass in the pot and proceeded as instructed. Do I include the drippings from the roasting? It’s a lot of fat and I’m not sure I want all that fat in my broth.
I did not include it this time but wanted to know for next time. I don’t want to miss out on any of the great benefits of bone broth! Thank you!