Bone broth in the Instant Pot has become the go-to method for home cooks who want deep, gelatin-rich stock without tending a simmering pot for a full day. The electric pressure cooker turns what used to be a 12-to-24-hour project into a set-it-and-forget-it task that fits into a busy afternoon.
Whether you are working with roasted beef bones, a leftover chicken carcass, or a mix of turkey and pork bones, the Instant Pot delivers a concentrated broth with body, aroma, and savory depth. The result is a versatile liquid that can be sipped from a mug, used as a base for soups, or added to rice and sauces for extra flavor.
Why the Instant Pot Excels at Bone Broth
Traditional stovetop bone broth requires hours of gentle simmering, constant water topping, and frequent skimming. That long process can fill the kitchen with steam, risk scorching if the heat is too high, and raise food safety concerns if left unattended overnight. The Instant Pot solves those problems by cooking in a sealed, temperature-controlled environment.
Because the Instant Pot traps steam and maintains steady high pressure, it extracts flavor and gelatin from bones with far less evaporation. You get a more concentrated broth without babysitting the pot, and the appliance shuts off automatically once the timer ends. For anyone who wants a reliable pressure cooker bone broth routine, this consistency is a major advantage.
The Science of Pressure Extraction
Collagen is the main protein in bones, joints, skin, and connective tissue. When exposed to heat and moisture for enough time, collagen breaks down into gelatin, the substance that gives good bone broth its silky mouthfeel and ability to gel in the fridge. Pressure cooking accelerates that breakdown because the boiling point of water rises inside the sealed Instant Pot.
Minerals such as calcium, magnesium, and phosphorus also leach into the liquid, though the exact amounts depend on the bones, the acidity of the cooking liquid, and the cook time. Adding a small amount of apple cider vinegar or lemon juice helps draw more minerals and collagen into the broth. Joints, knuckles, feet, and marrow bones are especially rich in the components that make a hearty, nutrient-dense broth.
Time and Water Ratios That Work
For a 6-quart Instant Pot, a reliable starting ratio is 2 to 3 pounds of bones to 8 to 10 cups of cold water. Never fill past the maximum fill line, and leave enough room for the pot to come to pressure safely. Chicken bones usually need 90 to 120 minutes on high pressure, while beef or pork bones often need 120 to 180 minutes. Turkey bones fall somewhere in between, around 120 to 150 minutes.
After the cook time finishes, allow a natural release for at least 20 to 30 minutes. A quick release can cause starchy foam and splattering, and the extra resting time lets the broth settle. If your finished broth does not gel, it may simply need less water or more collagen-rich parts next time, such as chicken feet, pig trotters, or additional joint bones.
Step-by-Step Instant Pot Bone Broth Recipe
To make a classic batch, gather 2 to 3 pounds of bones, 8 cups of cold water, 2 tablespoons of apple cider vinegar, 1 onion, 2 carrots, 2 celery stalks, 1 bay leaf, 1 teaspoon of peppercorns, and optional garlic, parsley, and salt. You will also need a fine-mesh strainer, a ladle, and glass jars or freezer-safe containers for storage.
Roast the bones first if you want a deeper, richer flavor. Then add everything to the Instant Pot, secure the lid, and set the valve to sealing. Choose the high-pressure setting and set the timer according to the bone type. When the cooking time ends, turn the keep-warm function off and let the pressure release naturally before straining.
Preparing and Roasting Bones
Roasting bones at 425°F for 30 to 45 minutes gives the broth a darker color and a more savory, caramelized taste. Chicken carcasses usually need only 20 to 30 minutes because they are smaller and already cooked. Spread the bones in a single layer on a sheet pan so they brown evenly instead of steaming.
After roasting, deglaze the pan with a splash of water or vinegar, scraping up the browned bits and adding them to the Instant Pot. That step captures flavor that would otherwise be left behind. Add the bones, water, vinegar, vegetables, and herbs, then let the mixture sit for 15 to 30 minutes before cooking so the acid can begin working on the bones.
Pressure Cooking, Releasing, and Storing
Set the Instant Pot to high pressure and cook chicken bone broth for 90 to 120 minutes, or beef bone broth for 120 to 180 minutes. Allow a natural release for 20 to 30 minutes, then carefully quick release any remaining pressure. Strain the broth through a fine-mesh strainer or cheesecloth, and skim the fat after chilling or use a fat separator for a cleaner finish.
Cool the broth quickly in an ice bath, then refrigerate it. Homemade bone broth keeps in the fridge for 4 to 5 days and in the freezer for 4 to 6 months. Freeze it in silicone molds for easy portions, or leave headspace in mason jars to prevent cracking. If the broth tastes weak, simmer it down on sauté mode; if it is cloudy, that is normal and does not affect quality.
With a few batches behind you, you will learn how your favorite bones behave and how concentrated you like the finished broth. Keep a supply in the freezer, rotate your bones, and let the pressure cooker do the heavy lifting while you enjoy the rich, comforting results.