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Instant Pot Bone Broth Recipe

Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Servings 10 cups (approximately)


  • Instant Pot


  • 2-2 1/2 pounds of bones [beef, lamb, pork, turkey, chicken (1 carcass is perfect), or any combination]
  • 2 chicken feet (completely optional – a great source of gelatin)
  • 1 tablespoon apple cider vinegar (optional)
  • 2 cloves garlic, skin on, smashed
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 small onion, skin off, cut in half
  • 1 teaspoon sea salt
  • filtered water


  • Place all of the ingredients into your Instant Pot. Fill the pot with water to 1 inch below the max fill line.
  • Seal the lid and select the 'manual' mode. Press the "-" until the screen says 120 minutes (max amount of time).
  • Once the broth has finished cooking, either manually depressurize the Instant Pot, or let it depressurize manually.
  • Strain the broth through a fine mesh strainer and let cool.
  • Pour the cooled broth into glass jars bowls and store sealed in the refrigerator for up to 3-4 days, or freeze in silicone or ice cube trays for later use.
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