Instant Pot Bone Broth Recipe
This Instant Pot Bone Broth recipe is a nourishing and flavorful stock made by simmering turkey or chicken carcass with vegetables, herbs, and spices under high pressure. It captures the essence of slow-cooked bone broth but in a fraction of the time using an Instant Pot, resulting in a rich, collagen-packed broth perfect for soups, stews, or sipping on its own.
- Prep Time: 10 minutes
- Cook Time: 2 hours 20 minutes (including pressure build-up and release)
- Total Time: 2 hours 30 minutes
- Yield: Approximately 8 cups of bone broth 1x
- Category: Broth / Stock
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
Vegetables
- 2 cups carrot ends or peels
- 2 cups celery, roughly chopped
- 2 cups onion ends or peels
Bone and Broth Ingredients
- 1 small turkey or chicken carcass (fresh or frozen)
- 10 cups water
- 1 tablespoon sea salt (coarse)
- 1 teaspoon whole peppercorns
- 0.5 teaspoon red pepper flakes (optional)
- 2 tablespoons apple cider vinegar
- 1 handful fresh herbs (rosemary or thyme, optional)
Instructions
- Prepare Ingredients: Add the carrot ends or peels, celery, and onion ends or peels, along with the turkey or chicken carcass, to a 6- or 8-quart Instant Pot.
- Add Liquids and Seasonings: Pour in about 10 cups of water or enough to reach the fill line on the inner pot. Add the sea salt, whole peppercorns, red pepper flakes if using, apple cider vinegar, and fresh herbs like rosemary or thyme if you have them.
- Set Pressure Cooking: Gently stir the ingredients to combine and ensure the Instant Pot’s sealing ring is in place and clean. Secure the lid, set the venting knob to sealing mode, press the manual button, select high pressure, and set the timer for 120 minutes. Note that it will take 10-20 minutes to reach pressure before the cooking timer starts.
- Release Pressure: When the cooking cycle finishes, perform a quick release by turning the venting knob to venting mode to release all pressure. Wait until the metal plunger drops down, then remove the lid and turn off the Instant Pot.
- Cool Down: Allow the broth to cool inside the Instant Pot for about 20 minutes to handle more safely when straining.
- Strain Broth: Place a metal strainer over a large heat-proof bowl. Using oven mitts or heat-proof gloves, carefully pour the contents of the Instant Pot through the strainer to separate solids from liquid. For a clearer broth, strain again through a finer mesh strainer if desired.
- Store or Use: Use the bone broth immediately in recipes or as a nourishing drink, or cool completely and refrigerate or freeze for later use as noted in the recipe tips.
Notes
- The apple cider vinegar helps draw nutrients out of the bones during cooking, enhancing the broth’s mineral content.
- The red pepper flakes add optional heat; omit if preferred milder broth.
- Fresh herbs like rosemary or thyme add aromatic flavor but are optional.
- Strain twice for a clearer broth, removing more fine particles.
- Bone broth can be stored in the refrigerator for up to 5 days or frozen for 3-6 months.
- Use a bowl instead of plastic containers for hot broth to preserve flavor and safety.
Keywords: Instant Pot bone broth, chicken broth, turkey broth, homemade bone broth, pressure cooker broth, healthy broth, collagen broth, gut healing broth
Find it online: https://kitchenbyclara.com/instant-pot-bone-broth-recipe/
