Our Favorite Instant Pot Bone Broth

Step 1

For a richer broth, roast the bones. Spread into one layer on a rimmed baking sheet and roast in a 425 degree F oven until browned, about 30 minutes.

Step 2

If you prefer to skip roasting the bones, and are using chicken parts with skin, you can still achieve a dark colored broth by searing the skin. Select the “Sauté” setting and choose high heat. When the pot is hot, add the bones, skin-side-down and cook until the skin is dark brown. Cancel the “Sauté” function and move on to making the broth.

Step 3

Layer the bones with the rest of the ingredients in the bottom of the pressure cooker. Cover with 12 to 14 cups of water — make sure the water covers the ingredients, but does not pass the fill line.

Step 4

Secure the lid then cook on high pressure for 3 hours. If you have added beef, pork or other bones, cook for 4 hours.

Step 5

Note that the timer will not start until there is enough pressure inside the pot so the timer may not start for a few minutes. When the cook time is up, do not immediately open the lid and instead let the pressure naturally release. You will know it’s done when the tendons and connective tissues have dissolved and the bones are falling apart and fragile. If this has not happened, place the lid back on and cook on high for another 20 minutes to an hour.

Step 6

Layer the bones with the rest of the ingredients in the bottom of the slow cooker. Cover with 12 to 14 cups of water — make sure the water covers the ingredients. Secure the lid then cook on LOW for 24 to 48 hours. You will know it’s done when the tendons and connective tissues have dissolved and the bones are falling apart and fragile. If this has not happened, place the lid back on and cook on for another few hours.

Step 7

Strain the stock through a fine-mesh strainer and season with additional salt to taste. Let cool until not hot. Transfer to containers and refrigerate until completely chilled, about 6 hours or overnight.

Step 8

Skim off and remove any fat on the surface. Refrigerate up to 5 days or freeze for 3 months (or more).