Instant Pot Bone Broth Magic in Just 2 Hours

Let me tell you about my favorite kitchen shortcut – Instant Pot bone broth that tastes like it simmered all day, but ready in just a couple hours. I swear by this stuff. After years of tending slow cookers and watching stovetop pots, discovering the Instant Pot method felt like winning the lottery. That rich, collagen-packed liquid gold? Now it’s practically effortless.

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What makes this broth special isn’t just the speed (though wow, is that nice). It’s how the pressure cooker extracts every bit of goodness from those bones – minerals, gelatin, all the healing properties our grandparents raved about. My kids call it “mom’s magic potion” when they’re fighting colds, and honestly? It works better than anything from the pharmacy.

The best part? You dump everything in, walk away, and come back to the most incredible smelling kitchen. No babysitting, no worrying about evaporation. Just set it and forget it magic that’ll make you feel like a kitchen wizard.

Why You’ll Love This Instant Pot Bone Broth

Listen, I know what you’re thinking—how good can broth really be? Oh honey, let me tell you why this one’s a game-changer:

• Speed demon: Traditional broth takes all day. This? Done in 2 hours flat with that magical Instant Pot pressure.
• Nutrient powerhouse: The pressure extracts every last bit of collagen and minerals from those bones—your joints will thank you.
• No babysitting: Toss everything in, press a button, and walk away. No more checking pots every 20 minutes.
• Cleanup’s a breeze: One pot means less mess. (And between us? The Instant Pot liner goes straight in the dishwasher.)
• Endless uses: Sip it straight, cook rice in it, or use it as soup base—it makes everything taste richer.

Trust me, once you try this method, you’ll never go back to the old ways.

Ingredients for Instant Pot Bone Broth

Gathering your ingredients is the first step to broth magic. Here’s exactly what you’ll need – and yes, every single one matters:

• 2 lbs beef bones – marrow bones work best for that rich, silky texture I crave
• 1 onion, quartered – skins on for extra golden color (trust me on this)
• 2 carrots, chopped – rough chunks are fine, we’re straining them later
• 2 celery stalks, chopped – leaves and all for maximum flavor
• 4 cloves garlic, smashed – just give ’em a whack with your knife
• 1 tbsp apple cider vinegar – the secret weapon for pulling out all that good collagen
• 8 cups water – filtered if you’ve got it
• 1 tsp salt – I use sea salt, but any will do
• 1/2 tsp black pepper – freshly cracked if you’re feeling fancy

That’s it, Simple, whole ingredients that transform into liquid gold. Now let’s make some magic happen.

How to Make Instant Pot Bone Broth

Okay friends, here’s where the magic happens. I’ll walk you through each step so your broth comes out perfect. Don’t worry – it’s simpler than you think, and that Instant Pot does most of the work for you.

Step 1: Prepare the Bones and Vegetables

First, give those bones a quick rinse under cold water – just to remove any loose bits. No need to scrub. Then toss them right into your Instant Pot. For the veggies, rough chops are totally fine since we’ll strain them later. I like to smash the garlic with the side of my knife – no need to mince, just break the cloves to release their flavor.

Step 2: Pressure Cooking the Broth

Now the fun part. Add all your ingredients to the pot and pour in that water. Make sure your sealing ring is properly seated, then lock that lid tight. Set it to HIGH pressure for 2 hours – yes, that’s right, just set it and walk away. The waiting might be the hardest part as your kitchen starts smelling amazing.

Step 3: Straining and Storing

When the timer goes off, let the pressure release naturally for 30 minutes – this is crucial for the best flavor. Then carefully remove the lid (hot steam warning) and get ready to strain. I use a fine mesh strainer lined with cheesecloth for super clear broth. Pour it into jars, let it cool, then pop it in the fridge. You’ll know it’s perfect when it gels up like savory jello.

Tips for the Best Instant Pot Bone Broth

Want to take your bone broth from good to incredible? Here are my tried-and-true secrets:

• Brown those bones first. A quick roast in the oven (400°F for 30 mins) adds amazing depth of flavor. Just watch them – they should smell toasty, not burnt.
• Don’t skip the vinegar. That tablespoon of apple cider vinegar isn’t for taste – it helps pull every last bit of collagen from the bones. No vinegar? Lemon juice works in a pinch.
• Skim the fat wisely. After chilling, I leave some fat on top – it’s flavor gold. But if you prefer it leaner, just lift off the solidified fat layer.
• Salt at the end. I add just a little during cooking, then adjust after straining. Bones vary in saltiness.

Follow these simple tricks and you’ll have broth that puts store-bought to shame.

Ingredient Substitutions & Variations

Listen, I’m all about flexibility in the kitchen. Here’s how to tweak this broth when you’re in a pinch or feeling creative:

• Different bones: Chicken or turkey bones work beautifully – just reduce cooking time to 90 minutes since they’re smaller.
• Herb boost: Toss in a bay leaf or some thyme sprigs if you’ve got them. Rosemary can overpower, so go easy.
• Vinegar swap: No apple cider vinegar? White wine vinegar works, or even lemon juice in a pinch.
• Root veg variations: Swap carrots for parsnips or add a chunk of ginger for an aromatic twist.

Just remember – marrow bones give the richest broth, while chicken bones make a lighter version. Either way, you’re winning.

Serving Suggestions for Instant Pot Bone Broth

Oh, the possibilities. I use this golden elixir in so many ways – it’s my kitchen’s secret weapon. My favorite? Sipping it straight from a mug with a pinch of sea salt when I need a warm hug. But that’s just the start.

Try cooking rice or quinoa in it instead of water – game changer. It adds so much flavor to soups and stews. I even use it to deglaze pans when sautéing veggies. Honestly, once you taste how it transforms dishes, you’ll find excuses to use it daily.

Storage & Reheating Instructions

Here’s how I keep my precious bone broth fresh and ready whenever I need it. Once cooled, I pour it into mason jars (leave an inch of space) and store in the fridge for up to 5 days. For longer storage, freezer-safe containers work great – it keeps beautifully for 3 months. When reheating, gentle is key. I warm it slowly on the stove or in short microwave bursts. Never let it boil – that precious collagen breaks down at high heat. Just warm until steaming, and it’s ready to work its magic.

Nutritional Information

Just so you know what goodness you’re getting, here’s the scoop on this nourishing broth (Values are estimates; they’ll vary a bit depending on your specific ingredients.) Per 1 cup serving:

• 50 calories – light but mighty.
• 5g protein – hello, collagen boost
• 2g carbs – mainly from those veggies
• 2g fat – that’s where the richness comes from
• 300mg sodium – adjust to your taste

Not bad for something that tastes this indulgent, right? And remember – the real magic is in all those minerals and amino acids that don’t show up on nutrition labels.

FAQs About Instant Pot Bone Broth

I get asked these questions all the time – let me share what I’ve learned from making gallons of this healthy broth:

If you’re looking for more ways to use your homemade broth, check out my ideas on Pinterest for inspiration.