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How to make Instant Pot Bone Broth

Easy, nourishing, and incredibly economical, bone broth is a great way to stretch your food dollar and provide your body with wholesome goodness.

  • Author: The Real Food Dietitians
  • Prep Time: 10 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 mins
  • Yield: ~3 quarts
  • Cuisine: Paleo, Whole30


  • Bones from (1) 3-4lb. chicken
  • 1 Tbsp. apple cider vinegar
  • Water
  • Salt to taste

We recommend adding vegetables and herbs as they add great flavor and nutrients, however, they are optional.

  • 2 medium carrots, scrubbed and cut in half
  • 1 medium parsnip, scrubbed and cut into large chunks (may substitute more carrots, if desired)
  • 3 celery ribs (or ends and leaves to equal 1 cup)
  • 1 large yellow onion, quartered with skin and root end intact
  • 6 garlic cloves, lightly smashed
  • 1 bay leaf
  • 810 peppercorns
  • A handful of fresh herbs (sage, rosemary, thyme, and/or parsley)


  1. Place bones, vegetables, peppercorns, herbs, and vinegar into the pot of the Instant Pot.
  2. Add enough water to just cover the bones and vegetables in the pot, about 3/4 full.
  3. Wipe rim of insert dry with a towel. Place lid on Instant Pot and lock into place.
  4. Flip vent valve to ‘Sealing’.
  5. Select ‘Manual’ or High-Pressure setting and adjust the cooking time to 120 minutes.
  6. Optional: to ensure a gelatinous bone broth, run the cycle a second time for 120 minutes on low-pressure.
  7. When cooking is done, allow pressure to release naturally (10-20 minutes).
  8. Release any residual pressure using the vent valve before removing the lid.
  9. Allow broth to cool before straining the broth through a mesh lined strainer into jars for storage.
  10. Add salt to taste.


  • Serving Size: 2 cups
  • Calories: 80
  • Sugar: 0
  • Sodium: 270 mg
  • Fat: 0
  • Saturated Fat: 0
  • Carbohydrates: 0
  • Fiber: 0
  • Protein: 20 g