Instant Pot Bone Broth Tutorial

(Paleo, AIP, GAPS, Wahls)

Instant Pot Bone Broth Tutorial | Phoenix Helix

“Instant gratification takes too long.” ~ Carrie Fisher

Instant Pot Love

I have a lot of friends in the paleo community, and they have been buying Instant Pots left and right. I finally joined the bandwagon this January, and I admit it – I’m smitten. I feel about this Instant Pot the way I used to feel about my Kitchenaid Mixer (remember those pre-paleo baking days?). It just makes life so much easier!

The Instant Pot is many kitchen appliances in one. It’s a slow cooker, a pressure cooker, a rice cooker, a yogurt maker, and it even has a sauté function where you can brown meat before cooking it for added flavor. How impressive is that? But if you only use it to make your weekly bone broth, your world is still going to be rocked. Why? It makes 24-hour broth in just 2-1/2 hours.

Bone Broth FAQ

  • What are the benefits of bone broth? When you simmer the bones, you release a lot of nutrition into the broth, including: marrow, collagen, gelatin, glycine, proline, hyaluronic acid, chondroitin sulfate, calcium, phosphorus, magnesium, and potassium. There’s a reason many of these items are sold in supplement bottles in the health food store. They’re building blocks for your body, and they’re especially beneficial for reducing inflammation and helping our bodies heal. For details, check out this post from Marks Daily Apple and this one from The Paleo Mom.
  • What bones should I use? Bones in general contain a lot of nutrition, so you have a lot of options. You can simply save bones from your other meals. Put them in a container in the freezer, and once you have 3 pounds, make some broth. It’s fine to mix up the bones of different animals. If you’re buying bones, I recommend a variety of (1) marrow bones, which are sometimes called pet bones in the grocery store, (2) meaty bones, which give the broth a nice flavor, and (3) gelatinous bones, like oxtail,  pig/beef/chicken feet, or knuckle bones. Whatever you choose, I do recommend seeking out organic bones if you can. You don’t want toxins in your bone broth.
  • How do I make it gel? I’m going to let you in on a little secret. Even if your broth isn’t jiggly, it doesn’t mean there’s no gelatin in it. It just means it’s not so concentrated that you can see it. The amount of gelatin is related to 2 things: (1) the bones you choose, and (2) the amount of water you use. I mention above that some bones are more gelatinous than others, so if you want a thick broth, be sure to include some of them in every batch of broth. In my experiments, I’ve found that adding a pig’s foot makes the most gelatinous broth. The second factor is water. If you have too much water compared to bones, your broth will be diluted. The pressure cooker doesn’t let water out of the pot, whereas slow cookers and stove top pots do (automatically concentrating the broth). If you don’t choose highly gelatinous bones, reduce the water. That said, remember this: gelatin is just one of the many healing ingredients in bone broth. For example, marrow bones have almost no gelatin, but they have tons of marrow (also a superfood). So don’t worry too much about the thickness of your broth. It’s nourishing, no matter what.
  • Where can I buy bones? Try your local farmers, the meat counter of your grocery store, Asian markets, and you can also find bones online. One vendor I trust is US Wellness.
  • Is it true that Instant Pot bone broth is lower in histamines? While no scientific studies have been done, many people on a low-histamine diet say they can tolerate pressure cooked broth, where they can’t tolerate slow-cooked broth.
  • How I can make broth without an Instant pot? I made broth on the stove for 2 years. It’s easy to do; it just takes longer. You can find my 24-hour bone broth recipe here.
  • How do I drink it? I like the flavor of bone broth, so I drink a cup with dinner every night. Sometimes I’ll add some minced garlic for its nutritional benefit. Sometimes I’ll stir in a raw egg yolk, which I’ve been able to reintroduce successfully. Sometimes I’ll add some fresh herbs. However, if you don’t like drinking broth straight-up, use it as a base for soups. Here’s an AIP-Friendly Soup Recipe Roundup.

Recipe

Ingredients

3 lbs. bones (choose a variety; frozen bones are OK)
1 tsp. sea salt
1 Tbsp. apple cider vinegar
1/2 medium onion
1 small clove garlic
3″ piece of celery
3″ piece of carrot

Note

You may have noticed the vegetables in this recipe are much smaller than used in a traditional bone broth recipe. This is because the pressure cooker infuses the broth with the vegetable flavor. I found that if I added full sized vegetables, the flavor was too strong. Some people wait and add full-size vegetables during the last 30 minutes of cooking, but this requires depressurizing and repressurizing the Instant Pot. I’m all about “easy” cooking, and in my experiments this recipe achieves the same flavor without that extra step.

Directions

  1. If your Instant Pot is new, wash it well prior to use.
  2. Place all of the ingredients in the Instant Pot, and add water to 1-3 inches below the “Max” line. (Less water makes a more gelatinous broth.)
  3. Be sure the gasket/sealing ring is in place on the cover. Lock the cover in place on the pot. Turn the pressure knob to the “Sealing” position (the knob will stay loose, but it does need to point in the right direction).
  4. Press the manual button once. You’ll see the display light up to indicate high pressure 30 minutes. Press the + button until it reaches 120. That’s the maximum allowed pressure cooking time. Wait 5 seconds, and the pot will beep and the display will say ON. This means it’s heating up and building up pressure, which takes about 30 minutes. Once full pressure is reached, the display will switch and start counting down from 120.
  5. When the broth is done, the Instant Pot will beep and the display will switch to L0:00. This is the default “keep warm” setting, and the clock lets you know how long it’s been kept warm (up to 10 hours).
  6. At this point, you can let it naturally depressurize, by leaving it alone for about another hour. Or you can quick-release the pressure, by turning the pressure knob to the “Venting” position. Be careful – when you do this, hot steam is going to come out of that knob. Just be sure to keep your hands and body clear, and turn the knob just slightly at first. As more pressure is released, you can turn it completely into the venting position, and you’ll feel the knob lift up. Once all the steam is released, you can open the pot. A safety measure on the pot is that the lid is pretty much impossible to turn, when it’s still under pressure.
  7. Use a slotted spoon to remove the bones, meat and vegetables. Throw away the meat and vegetables, but you can freeze the leftover bones and re-use them in your next batch of bone broth. Just be sure you always add at least some new meaty/gelatinous bones to each batch.
  8. Pour the broth through a mesh strainer into a large bowl. I usually let it sit for 15 minutes or so, so any particles in the broth sink to the bottom of the bowl. I then transfer the broth into mason jars and pour out the last cup (with the particles). Those particles aren’t harmful; they’re just parts of the meat and bones that the strainer didn’t catch. I just like a “prettier” clear broth.
  9. Let mason jars cool for one hour on the counter, and then refrigerate. If there’s a solid layer of fat on top of the jars, they work like a protective seal, and you can keep the broth in the fridge for weeks. However, if you only have a thin layer or fat,or the fat is cracked, keep the broth in the fridge a maximum of 5 days. Once the broth has cooled, you can freeze it in plastic containers, or some people have had luck freezing in the wide-mouth glass mason jars. Just don’t add the covers until the broth is completely frozen.

Looking for More Instant Pot Recipes?

Fast Food on the AIP: An Instant Pot Recipe Roundup

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This post is linked to the following blog carnivals:
Paleo AIP Recipe Roundtable, Fat Tuesday, Allergy Free Wednesday, Paleo Rodeo,

Instant Pot Bone Broth Tutorial| Phoenix Helix

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114 thoughts on “Instant Pot Bone Broth Tutorial

  1. Pingback: Instant Pot Bone Broth Tutorial | Paleo Digest

    • Hi Laura. The Instant Pot is a 6 quart cooker and after adding bones and veggies, I fill it to 1″ below the Max line. If your pressure cooker is the same size, you can follow the recipe “as is”. If it’s smaller, your broth will be even more gelatinous. If it’s larger, you’ll want to leave a few inches below the max line. It will take a little experimenting, but you’ll find the right level for your cooker.

  2. what’s wrong with using my old-fashioned pressure cooker? I make broth in 3 -4 hours. I let the pressure come down by letting it cool on the stove, then strain.

    • Nothing wrong with that at all! I’ve never used a pressure cooker of any kind. The Instant Pot is my first experience.

  3. Perfect timing for me! I’ve recently realized I have some histamine issues and I’ve just ordered the Instant Pot. It’s also supposed to allow me to cook some meat directly from the freezer, without thawing first. Thanks for the tips!

  4. Oh, why haven’t I seen this Instant Pot before?! Wow.
    It does so much and so fast. Sounds heavenly – an essential tool for a busy mom like me. I’m going to get one right now!

    Can’t wait to make my first batch of broth with it…and stew…and roasts…and veggies…oh my, the options.

  5. Hi Eileen. I love your website and posts. Thank you so much for posting this one about the Instant Pot. I have been thinking of purchasing an Instant Pot for a while now but after reading your experience, I immediately ordered it. I’m looking forward to making broth in only 120 minutes and experimenting with the yogurt maker. Have you tried the other features yet? Please post more AIP recipes using the Instant Pot, if you have them and don’t mind sharing. Thank you again!

  6. Thanks for this information, Eileen. I’ve been wanting to try pressure cooker bone broth, but it needs constant watching on my electric stove and takes too long for me to stay that time in my kitchen…but the Instant Pot will let me walk away – I’m getting one right away! —and now a sort of dumb question —When I’ve made bone broth (slow cooker) with marrow bones and cook it a long time, the marrow emerges from the bones (as I’m sure it’s supposed to) but I just sort of -eek!- don’t know how to deal with it. I know it’s good for me to eat it, but I think I need some suggestions more than to just dig into it with a spoon. And it seems like it gets strained out and maybe gets tangled up in the fat and “debris” of straining and then I’m just sort of at a loss. I know I shouldn’t throw it out…..Please enlighten me. And many thanks for your advice!

    • Hi Barbara, I know just what you’re talking about, because I’ve seen the gooey marrow as well. Here’s my take on it – the nutrients from the marrow have dissolved into the broth, the same as happens with the bones and vegetables. So, there’s no need to eat the marrow leftovers. If you roast bone marrow, you eat it directly, because it’s been cooked such a short period of time, and apparently that’s delicious. My guess is the leftover broth marrow would taste pretty flavorless. Does that make sense?

      • That does make sense. Thanks so much, Eileen! My Instant Pot is arriving any day and then TA DAH. Can’t wait to try this.

          • So if it has released from the bones, how do you separate it out from the fat. I don’t mind some fat in my broth (a little- yum), but it all seens to get so mixed together with strainable gunk and melted fat that you want to congeal in the fridge and lift off. What’s your method??

  7. Hi lovely Eileen – I have yet to see Instant Pot available down here in Australia (unfortunately) BUT I bought a Fissler pressure cooker last year and it has changed my bone broth-making life forever. SO good!

  8. i have been making pressure cooker broth for a while. It is the bomB. Seriously so great. It is time for me to buy a new PC but is the instant pot really that great or is everyone in the paleo community getting money from instant pot to advertise?

    • Hi Lorelei. No – none of us have a relationship with the Instant Pot company. They haven’t been shipping free pots to bloggers and asking for posts, although I can see why you think they have. Some of us do have an affiliate relationship with Amazon (I do) and when you buy anything on my blog through an Amazon link, I get a small commission, but it doesn’t change your price, nor does it affect what I choose to write about – because anything we link to gives us the same commission, whether it’s olive oil or an Instant Pot or an AIP cookbook. I know people who use stovetop pressure cookers and love them. I’ve never used one, because I didn’t want to have to monitor the pressure, like Barbara said in her comment. With the Instant Pot, I can just set it and walk away. I also like the fact that it does have other uses. I gave away my slow cooker when I bought the Instant Pot, so that saves room in my cabinet. And while I haven’t yet experimented with the other functions yet, I know a lot of people who have, and they like using it as a steamer, rice cooker, yogurt maker, etc, so that’s also one of the reasons it’s so popular. It’s many things in one. But if you love your stovetop pressure cooker, stick with it. I don’t think you need to switch to the Instant Pot, if the other factors/uses don’t appeal to you.

  9. Pingback: Recipe Roundup – March ’15 | Autoimmune Paleo

  10. Hi Eileen,
    Goodness gracious I never knew there was such a thing! Have you tried a roast in it yet? Thanks for the content–you are an easy to take blogger! When I’m ready to get an Instant Pot for myself, I’ll be sure to buy it through your site.

      • Roasts in the Instant pot r great. The veggies are well cooked but not mushy. I used the roast recipe in the book that came with the pot.
        I used the same method for cooking corned beef and cabbage and it was better than the crock pot.

  11. Hi,
    In your directions, you mention that if the fat is cracked or thin, then it will only last for five days. How does the fat content connect to how long it lasts? What is ideal and what bones allow for more fat? Thank you for the great information.

    • Hi Yvonne. The thick fat layer hardens and acts like a vacuum seal and prevents mold/bacteria from forming on the broth underneath. Every broth I’ve made has had some fat, but it varies, and since fat rises to the surface, usually the first jars of broth I fill will end up with the thickest layer. So, I eat the “thin fat” jars first, and then move onto the thicker fat jars that I know will keep longer. As for the thick fat layer itself, you can simply melt it along with the broth, or remove it when you open the jar and use it in other cooking.

  12. Hi Eileen – Great info. Buying my InstaPot today! I am curious, why do you throw away the meat? When I make broth in my crock pot I always scarf that stuff down. Is it not safe to eat? Thanks!

    • I throw out the meat because it’s usually flavorless, with all its flavor now in the broth. It won’t hurt you, though! Enjoy your Instant Pot!

  13. Thank you Mrs. Laird for this info.

    I sometimes flavour it with any of these: lime, fenugreek leaves, Indo bay leaves, turmeric, ginger, lemongrass stalk, galangal or lesser galangal root. Are all of them AIP friendly?

  14. Pingback: Chicken Bone Broth - Paleo Punzel

  15. Thank you, Eileen! I got an Instant Pot for Christmas, and I keep forgetting which buttons to push for making bone broth. Every time I try to make broth, I would take more than ten minutes of internet searching to figure it out. Now I can save your post!

    • Not quite. The Instant Pot is a lot of tools in one. It’s a slow cooker, pressure cooker, rice cooker, vegetable steamer, yogurt maker, etc. One of the things I like about it is that it saves cabinet space, because it replaces so many other appliances. However, as far as this recipe goes, your electric pressure cooker should work just as well. Enjoy!

  16. I had a huge fail the first time I made bone broth with the Instant Pot–and unfortunately I made both chicken and turkey bone broth that day. When I took a jar out of the freezer and opened it, the smell was horrible. Both one jar of turkey BB and one jar of chicken. I haven’t had the heart to clear the others out of the freezer yet. I thought I followed the directions above, though I don’t think I left the jars sitting out for an hour after filling them. Any ideas what might have gone wrong and what I can watch for this next time?

    • How totally bizarre. The Instant Pot shouldn’t change the smell of broth at all, unless you didn’t wash the pot before use, so there might have been a chemical coating from the factory that got incorporated into your broth? Or if the bones had been stored too long and gone bad? Suzanne, have you had success with other bone broth methods before, or is the Instant Pot your first attempt?

      • I have made bone broth a number of times in the crockpot with no problems. And I don’t think this was the first time that I had used the Magic Pot, though I did wash it first. I used new frozen bones for the chicken broth, and leftover bones from my freezer for the turkey.

        I made beef bone broth yesterday afternoon and made sure to let it cool for an hour before refrigerating. It seems like it smells fine this morning but hasn’t gelled. I cooked it an extra hour and a half this time just in case.

  17. Thank you for giving straight forward information on making stock. My instant pot arrived yesterday. I have not used a pressure cooker for years and wanting to make stock. I didn’t know which buttons to press for doing stock. You explained everything clearly and I now know to do it manually. My butcher gave me a bag of bones yesterday so I now going to follow you instructions. Thank you Sandy

  18. Pingback: Pot Roast with Bone Marrow Au Jus | petra8paleo

  19. Thank you so much for sharing this recipe. I would like to share it with my small but growing community, with your permission. If you permit, please advise how you would like to be linked back to and credited. Thank you. This is really good stuff.

    • Hi. I’m glad you like the recipe! Please don’t reprint it, though. Blogger etiquette is to share the link, so people will come here to read the recipe. Thanks for spreading the love!

  20. I just bought one of these things. You state that 120 minutes is max time for the cooker yet you also state that it takes 2 and a half hours to cook the bone broth. What do you do? Restart it for 30 minutes?

    • Hi Bill. Pressure cookers take time to build up pressure, and you need to account for that in your cooking time. That’s the extra 30 minutes. I describe this in the recipe directions (#3). Enjoy your new Instant Pot! It really is my favorite kitchen tool.

      • Thank you so much! One more question. The video on the Phoenix site teaches using a I/Pad. I don’t have an I/Pad or I/Phone. She said you need to boil the water in the pressure cooker before you put the bones in it and uses the I/Pad to do that. So my question is if you need to boil it and if so how do you do it manually? Thanks again!

        • Bill, I’m the Phoenix Helix site, and I have no such video. Whoever that person is must have the Smart Bluetooth-Enabled Instant Pot. You don’t need an ipad or iphone to use the regular Instant Pot. Honestly – you’re overthinking this. Just follow the instructions here in my recipe, and enjoy your bone broth afterward.

  21. I just made beef broth in the pot. It wasn’t very brown or flavorful. It was pale like chicken broth and rather bland. Is this normal? Any suggestions on how to make it darker brown and more flavorful? I used a little over 3 lbs of bones and the ingredeints you list other than using garlic powder and onion powder rather than the real stuff because that’s what I had on hand. Is it because it’s a pressure cooker that the broth isn’t dark brown??

    • Hi Carol. I recommend two things: Make sure you use meaty bones as part of the mix. Boney bones don’t impart much flavor. If you roast the boney bones that helps, but it doesn’t replace the need for some meat. Lastly, you might want to condense the broth. With pressure cookers, no liquid evaporates, which is very different from other bone broth cooking methods. You can condense it two ways: (1) Add less water to begin with or (2) After the broth is made, remove the cover and use the saute feature to simmer the broth uncovered, evaporating the liquid until it reaches a flavor you like.

  22. hmm… I did have one large meaty soup bone in with them. Maybe I’ll try the simmer thing next time. I’m really disappointed. I made chicken broth (again) the next day and it was darker than the beef broth! I don’t understand why the color was so poor…. There’s not much water in there to begin with. lol. We’ll see! I’ll try again in a week or so.

  23. Hi, I made some beef broth and I must have done something wrong. The smell is SO strong (not in a good way) and I’d rather toss it out than eat it. I’m so nauseous from the smell! I’m assuming that’s not how it should be? Any advice is welcome!

    • Hi Jaclyn. I doubt you did anything wrong. Bone broth smells very different than meat broth, and some people don’t like the smell. Here are some tips: (1) roast your bones before using them for broth. (2) Always include some meaty bones for flavor and scent. (3) And many people who don’t like the smell of beef or pork bones, do like the smell of chicken bones.

  24. I had the same trouble as Carol. I followed the directions to a T and had bison marrow bones, grass-fed beef meaty stew bones, and a knuckle. They were frozen, but it said that was OK. It smells gross and I make bone broth in the slow cooker all the time so I know the smell. It’s also super pale and not gelatinous at all. What a waste. I so wanted this to work, but I am 10000% sure I followed the directions exactly. Bummed. 🙁

    • I don’t know what to say, Bree. That would be disappointing! That has never happened to me, and I make bone broth in the pressure cooker every week. I can’t imagine why the smell would change based on cooking method. To me it smells the same whether I make it for 24 hours on the stove or 2 hours in the pressure cooker. The only thing that shifts the smell in my own experiments is the type of bones I use. The pigs foot provides lots of gelatin for example, but doesn’t smell fabulous, so by adding meaty beef bones, I improve the smell and flavor and still get the benefits of the gelatin.

      • P.S. One final thought. Did you wash the pressure cooker before use? Pots and appliances often have oil or coating from the factory, and that could have affected the smell/flavor.

  25. Eileen, this recipe has made my life a heck of a lot simpler! I wanted to thank you for freeing up valuable time in my day.

    I found this recipe, easy, intuitive and simple to follow. The best part? I get gelatinous bone broth in 2hrs instead of 24hrs. Another neat bonus is that my final broth has a lower histamine count that my previous slow-cooked broth meaning that I can consume more of this great gut healing food. Win Win!

  26. I am looking for a way to make bone broth in a lead/toxin free cooker and this Instant Pot with its stainless still bowl looks ideal. However I’m a bit worried that you say the pressure cooker function doesn’t release the water so the result is less concentrated.
    If I use it on the “slow cooker” function, would it then release the water and be more concentrated?
    Sorry if I’m being a bit dense?!?

    • Hi Jessica, you can certainly use the Instant Pot as a slow cooker and it will evaporate some of the water. But I recommend using the pressure cooker function for speed, and just add less water at the beginning. That will automatically concentrate your broth. Do some experimenting. Try filling to 3 inches below the max line to start. If that’s not concentrated enough for you, next time you can just barely cover the bones with water. You can also fill the pot with water (to 1 inch below the max line), make the broth according to the directions in this recipe, and then when it’s done, release the pressure, remove the cover, and then use the Saute function to simmer the broth uncovered for an hour to concentrate. You have lots of options! 🙂

  27. Oh thank you so much Eileen! I really appreciate your helpful and informative reply. I have just bought my Instant Pot and cannot wait to try it out!
    Just one other query – sorry! I read that using the pressure cooker Instamt Pot feature to make bone broth is not as beneficial as using the slow cooker feature of the Instant Pot since not as many nutrients/gelatine etc will be extracted from the bones. Does this seen correct to you?
    Thank you again!
    Jessica

    • Actually, I’ve heard the opposite – that the pressure cooker pulls more from the bones. Honestly, though, I’ve never seen a scientific study comparing the two. Both are very healthy ways to make broth, and neither is superior. The pressure cooker is just faster, and with my busy life, I really like that. Enjoy your Instant Pot! One tip: Slow Cooker “Normal” on the Instant Pot is the same as “Low” on a regular slow cooker. Don’t use Slow Cooker “Less” on the Instant Pot – that is almost like a warming function. If you haven’t seen it yet, here’s an AIP Instant Pot Recipe Roundup.

  28. Thanks for your recipe! I’ve been making beef bone broth using a slow cooker for a several months now. I just got an Instant Pot, and am excited to make it with the pressure cooker feature in 2hrs. instead of 24+. Your guidelines are very helpful. One question: you mention filling the pot with water up to 1-3″ below the max line. I notice the manual recommend for soups to fill it only 2/3 full for safety reasons. Of course, that means less soup. Have you found that filling it up as much as you do is safe and without problems?

    Thanks again!

    Greg

  29. thanks so much, Eileen! I finally got an instant pot (have never had a pressure cooker) and this was my first item to try. I was getting nowhere with the user manual, so this was VERY helpful!!!

    • It’s confusing the first time you use it. I wrote such detailed instructions in this post to use as a cheat sheet myself the first few times. Now, I have it memorized though. Enjoy!

      • thanks, Eileen! I have to tell you my broth gelled up so nicely! I can’t remember the last time I had a gelled broth from my crockpot – which I always run for 48 hours. I was super excited!

  30. I really want the benefits of bone broth but I’m concerned about the possibility of feeding bad bacteria. I’ve done a fair amount of reading on this, but still feel confused. I have an appointment with a doctor whom I hope will test me for SIBO, but the appointment is a long way off. Until then I’ve been following AIP + Allison Seigecker’s SIBO specific diet to be on the safe side, but that makes my diet extremely restricted. Do you have any thoughts on this? I know you are just sharing your personal knowledge and experience, not as a practitioner. THANK YOU for your amazing service and inspiration.

  31. Pingback: 12 Incredible Paleo Instant Pot Recipes - myPaleoPal

  32. I can’t have vinegar, I’ve seen some recipe’s that substitute lemon juice for the vinegar. Would that work in this recipe? How much lemon juice would I use? Thanks for any help!

  33. Pingback: My Favorite Paleo Things of 2015 - Gutsy By Nature

  34. Help! How much broth is this supposed to produce? I just got an Instant Pot and this was the very first recipe I tried as I was excited to make bone broth in such a short amount of time. Mine was a total fail though as almost all of the liquid evaporated, so I was left with hardly any broth! I did all of the checks mentioned in the manual before first time use. I did notice that steam was coming out of the little knob for the entire cooking time so I guess that is where it was going. Any idea what I am doing wrong to cause this?

    • Emily, it sounds like it didn’t seal. Did you follow the steps in my recipe? When the pot is building up pressure and the display says “On” – some steam will release as it heats up, but then it seals and you’ll hear the silence. At that point, the display switches to count down time. No more steam should come out of the pot after that. If it does, something’s wrong. Only a sealed pot can pressure cook, and no liquid evaporates under pressure.

      • Thanks for the quick response…that makes sense. I did follow the steps in the recipe – seal appeared to be in place. Maybe something is wrong with it, but I will try again. At least now I know not to waste time waiting for the countdown if steam is releasing. Thanks!

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  36. Thank you for the very helpful tutorial! I recently bought an Instant Pot especially for the making of bone broth and turn to these instructions each time. They are very clear and easy to follow.

    Following a healing diet such as the AIP can be very overwhelming, so I am grateful for the many helpful posts on your site that summarize and simplify the information. Thank you!

  37. Pingback: Brodo: A Book Review and Bone Broth Recipe Roundup! - Gutsy By Nature

  38. Pingback: Instant Pot Pressure Cooker: Review + Recipes... - Take control of your health!

  39. I’m thinking about buying this instant pot but it doesn’t hold a lot of bones so it doesn’t make a lot of stock at a time. I don’t make yogurt or rice so is this the best one for me? I would love though to make broth this quick. Thank you for your time.

    • Hi Berneda. I hear you! I would love it if the Instant Pot was a little bit bigger. However, the speed makes it worthwhile to me. If I need more broth, I can cook 2 batches in 1/4 the time it takes to cook 1 batch the regular way.

  40. Thanks for this Eileen! I’m making my first ever bone broth in the Instant Pot I have had for about one week. I love it & your posts are one of the primary reason I got one. So thanks for that too! It’s tough to just get started cooking at the age of 54. I am enjoying my new adventures in cooking though. Keeping my fingers crossed that this will turn out OK.

  41. Pingback: 67 AIP & Paleo Pressure Cooker Recipes (Instant Pot)

  42. Thank you so much for recommending this! I have made bone broth in the past using a slow cooker. It worked well enough but I really had a problem with the smell of the broth intruding on my living space for the 24 to 36 hours it took to make. I love the smell of meat cooking but for some reason the beef bone broth odor was difficult to take and prevented me from making it on a regular basis. Also, the heat generated by the cooking process was a problem in this hot climate.

    No more! It’s 90 degrees in early February but have no fear — the Instant Pot is the answer. No smell, no heat, and a great result. This broth was more gelatinous than previous batches.

    Your tutorial is awesome and helped take away the fear factor. I’m all-thumbs with kitchen appliances but after watching the Instant Pot video (available online) and reading your tutorial, I am a pro after one use! I’m so glad I went shopping on your site! Thanks as always for all that you do 🙂

  43. My husband brought home round “soup” bones from the butcher shop…will they work? Can I start them in the IP if they are frozen? (He got them fresh but I haven’t had the nerve to try, so I froze them). Seems silly to be nervous…worst case scenario, it’s back to the drawing board (or butcher shop), right? Gotta start somewhere! Thank you for everything!

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  45. Thank you so much for your instructions. I loaded up my Instant Pot with bones, veggies, peppercorns and cider vinegar and set the clock to 12 hours on slow cook. When the house filled up with beefy steam, I decided to see if there was a better way. There was! Yours!

    • Liz – yay! Here’s to bone broth in 2 hours and with pressure cook, there is no steam. I use this recipe myself every week. 🙂

  46. Thank you for the Recipe. I was looking for bonę broth Recipe in instant pot.
    Right now i make bonę broth for my 6 month old baby. I hope he will enjoy it ! 🙂

  47. How much broth does this recipe make? I was assuming 3 quarts since that’s what you have pictured…
    And do you reuse your bones?
    Thanks!

    • Kristy – yes, it makes around 3 quarts. I do reuse my bones – usually at the ratio of 1 lb. old bones + 2 lbs new, meaty/gelatinous bones for flavor.

  48. Thanks so much for posting this Eileen – I’m working my way through all of your podcasts and making my first batch of broth today in the Instant Pot – I was a little scared to try a pressure cooker though I read the included instructions of course – it was reassuring the way you broke it down! Thanks for all you do to make this lifestyle less intimidating!

  49. How long should I cook beef broth in my Instant Pot? Actually I bought buffalo bones at Whole Foods, I hope it is good. The guy that worked there convinced me it was more flavorful than beef.
    How many pounds should I use?
    Also, I have had some beef bones frozen for about a year, would they be ok? And could I mix with the buffalo, or just do buffalo.

    • Hi Carolyn. It’s fine to use a variety of bones and the recipe above tells you how many pounds and how long to cook. As for the frozen bones – they should still be fine but you’ll want to use them quickly. I think 1 year is the end of the “frozen life span” for any food.

  50. I debone the chicken and put the bones, skin and vegies back into the pot with more water and recook. At that point, the bones are soft and I put the whole mess through my food processor and give to my doggies. They love it and I’m sure there is still a lot of good stuff for them in it.

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