Bone broth in the Instant Pot

Bone broth after its been in the fridge

Bone broth after its been in the fridge

So before purchasing my first Instant Pot in July during the Amazon Prime sale, I hadn’t ever made bone broth before. I always thought it was a lot of work, first having to find bones, and then having it cook all day long.

Once I had purchased the Instant Pot, after reading post after post on how easy it was and how beneficial it was, I was willing to try it!

OMG! Why hadn’t I tried it before? Not only is it easy especially in the Instant Pot only having to do it for 240 minutes but it is delicious and healthy for my family!

So here is my version of the bone broth after trying it several times…you can always tweak the recipe to your liking but this is what my family likes especially myself and I drink a cup almost every night.

Now before I go, I would like to let you all know that it is a great idea to buy an additional Instant Pot Inner Pot with 3 Ply Bottom, 6 quart, Stainless Steel because if you would like to prep additional food for that day all you need to do is prep into the second pot and stick it in the fridge until your food that is currently in Instant Pot is done.


Bone broth

This is my latest bone broth I had very delicious on its own or for use in cooking other foods.

  • 2 lbs beef femur bones
  • 1 medium onion, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • 1 tablespoons minced garlic
  • 2 tablespoons apple cider vinegar
  • water
  1. 1.  Add the bones

    2.  Add the vegetables

    3.  Add the water until it covers the bones

    4.  Add the garlic and apple cider vinegar

    Once you have added everything, close the lid, turn valve to seal and let the pot sit for 30 minutes to let the apple cider vinegar draw out the minerals from the bones. After the 30 minutes, press the soup setting on your Instant Pot then press adjust until it says more and it should say 240 (please note that some do not go up to 240 but only goes up to 120 so after 120 you will want to do another 120 minutes or you can just do 120 depending on the depth of flavor you will want from your bone broth).

    After 240 is up, DO NOT quick release! The pot is very full so let it naturally release pressure by doing nothing until the pin drops which can take a while.

    Once the pressure has released on its own, strain your broth, and then pour into a storage container of your choice...I like to put them in mason jars, then into the refrigerator, keep some in there and after a few hours, place the others into the freezer for later use.

Recipe Notes

Bone broth can be used for all of your cooking needs...this is why I put this recipe first because I tend to us bone broth instead of water for all of my cooking needs.

As you probably noticed, I do not add salt to my bone broth because I add it when using it for cooking other foods or if I am drinking it I add it to my taste preference when I am ready to drink it.

On another note...did you notice the white on the top of one of the mason jars above the broth? That is the fat once it has been cooled...DO NOT THROW IT OUT!!! You can use that fat when you need oils to cook...use that instead...right before I use a jar of bone broth, I take out the fat which comes right out and place it in a plastic bag and put it in the freezer for future use for recipes that call for oil.