• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Salted Pepper

Real Life~Real Food~Real Simple

Free Recipes & Tips Delivered Directly To You!

Yes, I want Free Recipes & Tips!
  • Home
  • About
  • All Recipes
  • Ninja Foodi PC & AC Recipes & Tips
  • Hot Cold Blender Recipes

Home » All Recipes » Basic Stocks & Sauces » Instant Pot Bone Broth

Instant Pot Bone Broth

November 29, 2018 By Louise 15 Comments

Save for later!

491shares
  • Share 393
  • Tweet
Jump to Recipe - Print Recipe

bone broth

Instant Pot Bone Broth is one of the simplest things you can make. No Joke. Simple. Easier than boiling water. Seriously. Easy.

You dump a few ingredients in, set the Instant Pot & walk away... 2-3 hours later you have the richest, most delicious bone broth. See... simple.

This glorious bone broth can be used as the base for soup, casserole dishes, gravies & sauces, or as a warm drink to soothe what ails you.

Check out the full post to find out the secret ingredient that will take your bone broth from good to glorious...

This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. Thank you for your support!

What is the difference between Stock & Bone Broth?

Simply put... nothing. The terms stock and bone broth can be used interchangeably as long as the stock is made with bones. A vegetable stock while very delicious in its own right would not be called a bone broth because... well, veggies don't have bones.

I read many articles while researching this post and found that there are many varying opinions on stock vs. bone both vs. broth and honestly, who cares as long as it tastes great in your recipe!

Everyone is oohing and aahing over bone broth these days, but it's not a new thing. It's not a secret recipe; it's pretty much what we all do when making a homemade chicken, turkey, ham or beef stock. We boil the bones, scraps, ligaments and aromatics over a very long time so it releases its nutrients, collagen, and flavors; that is what we call stock or as it's more commonly referred to now, bone broth.

This process used to take hours upon hours until it dragged into days... then the pressure cooker came back into our lives!

From 2 days to 2 hours... thank you Instant Pot!

For as long as I can remember, I've made stock almost every single time I've cooked a whole chicken or turkey or ham, and it's taken me a full 2 days to make the stock.

You might wonder why I didn't include beef in all those stocks I have made... well, I'm kind of afraid, truth be told!  It all goes back to the time I used marrow bones and ended up with the grossest, fattiest, most tasteless stock EVER. So, if you plan on making beef stock, use meaty soup bones, not marrow bones! When in doubt, ask your butcher.  I'll have to try my hand at beef stock again soon and let you know how it turns out. But I digress.

Where was I? Oh yeah, when I was a kid I had to walk to school in 3 feet of snow... oops, wrong story. That's right, I was telling you my sad tale of how it took me two days to make my stock because I would boil/simmer the pot ON THE STOVE  for at least 4-6 hours. Then strain and cool it over night so I could skim the fat before making the soup or whatever recipe I was making that called for the stock. TWO FULL days until I could appreciate the fruits of my labor. I still did it and, if you don't have a pressure cooker, I still recommend taking the time to make your own stock, but oh boy is it a lot easier now!

Enter the Instant Pot. GAME CHANGER! What used to take at least 6 hours of watchful simmering, now takes just 2 hours of hands off cooking!

The magic happens in the pressure cooker. By design, the pressure cooker does not release the vapor or steam, which then raises the atmospheric pressure, which in turn raises the boiling point of water resulting in food cooking faster. Yeah, I know... who cares? The bottom line is: food cooks much faster!

There are many pressure cookers on the market today, but I have only owned this one. I use my pressure cooker all the time to make everything from yogurt to chili to this wonderful Instant Pot Bone Broth. Thank you Instant Pot!

The SECRET ingredient might just surprise you!

I always get so excited when I learn something new and this was no exception! I often wondered why sometimes my bone broth or stock would be gelatinous when cooled and full of rich flavor and sometimes it stayed very liquid and just didn't have that oomph of flavor.

I knew it had something to do with the collagen being released, but didn't really think about how to help that along until I started doing some research. Don't you just love the internet! Ask and it shall be answered. The SECRET has been discovered and I'm happy to share it with you.

Add an acid! Yep, simple. Add just a wee bit to the water and magic happens. I like to use cider vinegar in my poultry bone broths, but I'd bet red wine would be great in that beef stock I'm going to make and tell you all about. One day. Soon. I promise.

Here are a couple of other tips for making wonderful stocks

Don't throw away your veggie scraps

Seriously, they are wonderful to add to bone broth/stock. Celery ends, carrot ends or peels, onion ends or peels... put them in a plastic baggy and throw them in the freezer until you are ready to make your stock.

Same goes for fresh herbs that are on their last leg. Parsley and thyme are two of my favorites for making a mouthwatering pot of stock.

Rotisserie Chickens... freeze the carcass!

How many of us grab a rotisserie chicken from the grocery store, have it for dinner and a few lunches and throw it away? Don't Do It! Freeze it! Just 2 rotisserie chicken carcasses will make the BEST bone broth EVER.

In fact, that is what I used the first time I made bone broth in the Instant Pot. I used two very well-picked rotisserie chickens; bones, skin, and very little meat. Threw them in the pressure cooker with  a couple of carrots, a few stalks of celery, and maybe an onion. Added water, salt, peppercorns, cider vinegar. Cooked on high pressure for 2 hours. Oh my was that good! And simple. See. Easier than boiling water.

I did make a stock using just one chicken carcass and it can be done, but be sure to decrease the amount of water or you will end up with a very bland stock.

6 Quart pressure cooker verses 8 Quart pressure cooker

This recipe is based on using my 8 Quart pressure cooker, but I know a lot of you have the 6 Quart model. That's perfectly fine, just make a few adjustments and all will be good.

Keep in mind that you can still use 4-5 pounds of bones in the 6 Quart pressure cooker, but since you will need to add less water your bone broth will be more concentrated. What you don't want to do is skimp on the bones and end up with a flavorless broth.

The minimum amount of bones/scraps/cartilage I would use in a 6 quart pressure cooker is 3 lbs and the maximum amount of water would be about 12 cups.

You can also safely take the vinegar or what ever acid you choose to use down to 1 Tbsp, but I don't think using 2 would hurt anything either.

Keeping the veggies the same is fine, but I would decrease the salt and peppercorns by 25%. So, for a 6 quart pressure cooker using 3 lbs of bones and 12 cups of water I would use 3/4 tsp sea salt and 3/4 tsp peppercorns. Remember, you can always adjust the seasoning after cooking.

How I made my Turkey Bone Broth

With turkey bones. The end. HAHAHA... but seriously, of course with turkey bones. But, how you cooked your turkey can change how you make your broth, so stay with me here, I haven't totally lost my mind. Okay, yes I have... that's a whole 'nother post for a whole 'nother blog.

I roasted my turkey with aromatics in the cavity. I had carrots, celery, onion, thyme, oranges stuffed into the cavity of the 20 lb bird before roasting it for Thanksgiving. Turkey bone broth ingredientsSo, once I removed all the meat that I could from the bones, I cut the bird in half and used one half for the bone broth and froze the other half for my next batch. Because I already had all the veggies that cooked in the cavity, I didn't add any extra. I even threw in the orange and my bone broth was delicious.

So... if you have all those glorious veggies in your bird already... use them. It's all good. No need to get fresh ones.

I seriously have to laugh at the Olan Mills quality of this photo! Not to knock Olan Mills, but doesn't this remind you of those horrible family portraits with the hideously fake backgrounds? Totally my fault. It's actually a pretty background, just not in this picture. What can I say? I was in a hurry to get this glorious recipe to you before you throw your turkey bones out!

What to do with your bone broth

You can use turkey or chicken broth interchangeably in recipes. So, if you are making turkey bone broth like I did, just use it when your recipe calls for chicken stock or chicken bone broth.

It will keep in the refrigerator for at least 3 days, but if you don't plan on using it right away, it freezes beautifully. You can either freeze it in freezer baggies or if you tend to use smaller quantities, you can freeze it in large ice cube trays like this one.

I have a wonderful recipe for Mexican Butternut Squash Soup that would be great with homemade chicken or turkey bone broth. Or try this recipe for Chicken Tortilla Soup.

Of course, the first thing that comes to mind after making a batch of turkey or chicken bone broth is turkey/chicken noodle soup. Your homemade bone broth really gets to shine with this simple soup that's bursting with flavor. YUMMY!

 

bone broth
Print Recipe
0 from 0 votes

Instant Pot Bone Broth

Recipe by The Salted PepperFollow us on Pinterest!
This bone broth is so easy to make and absolutely delicious! Use it any of your recipes that calls for chicken/turkey stock or bone broth. Or simply heat it and sip it to cure all that ails you. 
Prep Time10 mins
Cook Time2 hrs
Natural Release1 hr
Total Time2 hrs 10 mins
Course: Stock
Cuisine: American
Keyword: Bone Broth, Chicken stock, Instant Pot Bone Broth, Turkey Stock
Servings: 16
Calories: 48kcal
Author: Louise

Ingredients

  • 4-5 lbs poultry bones/cartilage/scraps
  • 18 cups water
  • 2 Carrots
  • 2 stalks celery
  • 1 onion quartered
  • 1 tsp sea salt
  • 1 tsp whole pepper corns
  • 2 Tbsp Apple Cider Vinegar
  • 1-2 Thyme Sprigs

Instructions

  • Place all ingredients, except the water in the insert to an 8 quart pressure cooker. Please see post for modified recipe if using a 6 quart pressure cooker. 
  • Add water until it comes just below the max fill line. This took 18 cups of water for my 8 quart pressure cooker
  • Set pressure cooker to high pressure for 120 minutes. Turn on. 
  • When 120 minutes has passed, allow pressure cooker to natural release. This can take 30 minutes to an hour. 
  • Strain through a regular strainer, then repeat through a fine sieve strainer to remove even more particles. 
  • You can use your bone broth immediately or let it set up in the refrigerator over night if you wish to skim any fat that rises to the top. 

Nutrition

Serving: 1cup | Calories: 48kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Sodium: 168mg | Potassium: 41mg | Vitamin A: 1295IU | Vitamin C: 0.6mg | Calcium: 14mg | Iron: 0.1mg

Don't forget to tag me when you make a recipe #thesaltedpepper.

I love to see your pictures! Also, if you have questions or need help with a recipe, don't be afraid to ask. I read every comment and I promise I'll get back to you.

We have tons of fun in our Facebook group: Simply Cooking with Louise

Check us out!

If you haven't already, follow me on these channels

 

 

Save for later!

491shares
  • Share 393
  • Tweet
Previous Post: « Pumpkin Bread with Orange Glaze
Next Post: Mexican Butternut Squash Soup {Instant Pot & Stove Top Instructions} »

Reader Interactions

Comments

  1. Judi Roques

    January 01, 2021 at 5:35 pm

    Hi Louise, I have a 5qt 10 in 1 NF. I have made bone broth/stock for over 20 years and it comes out perfect. However, I have never made it in a pressure cooker. Any tips for using this NF for it?

    Reply
    • Louise

      January 02, 2021 at 3:44 pm

      It would work exactly the same way as in this recipe, but make sure you decrease the amount in the 5 qt and don't overfill the pot. The most important thing is a good ratio of bones to water for a good stock. The vinegar helps as well.

      Reply
  2. Melissa

    December 27, 2020 at 12:21 pm

    Hi Louise!
    First I use your recipes all the time and have never had a fail. Thank you!
    I have a question though. I have a bone from a 10lb spiral ham from Christmas dinner. Would I be able to use this recipe to make bone broth with it? I would love to make some kind of ham soup with the broth.

    Thanks in advance!
    Melissa

    Reply
    • Louise

      December 27, 2020 at 12:27 pm

      Thank you so much! I have this recipe that uses a ham bone and you can switch out the lima beans for another type of bean as long as the cooking time is about the same: https://thesaltedpepper.com/ham-and-lima-bean-soup/ The flavors are a little different to make a ham stock, so while you can add the bone to water and pressure cook it, it's better (in my opinion) to just add the bone to the soup as you cook the soup.

      Reply
  3. Tammy

    November 10, 2020 at 9:44 pm

    I’m cooking a whole chicken tomorrow and a Turkey next week for thanksgiving. One is a 6 lb chicken, the o5her a 8 lb Turkey, can I use both bones together for the broth? I’m using the same spices and rubs for both.

    Reply
    • Louise

      November 11, 2020 at 10:21 am

      Sure, that shouldn't be a problem. The best broth I've ever made was from Turkey bones.

      Reply
  4. Barb

    February 28, 2020 at 10:30 am

    Hi, Louise. I have to start by telling you that you’re my go-to for any and all help I need when using my new Foodi. My question is this, I made a whole chicken (my first!) in my 6.5 Foodi, and we only ate one meal from it (there are two of us.). Do I have enough bones to make broth and/or soup?

    Reply
    • Louise

      February 28, 2020 at 12:47 pm

      Sure, but limit the amount of water you put in. I wouldn't use 18 cups of water with bones from just 1 chicken. For a full pot (18 cups) of bone broth, I suggest about 4 pounds of chicken bones/scraps. You wouldn't want to add the meat itself to make your bone broth, save that for another meal or to make soup. Here is the recipe I use for turkey stock and it would be the same for chicken stock, just make sure to cut everything down based on the amount of bones you have. Keep me posted!

      Reply
      • Barbara Dewey

        March 22, 2020 at 9:41 am

        Thanks, I just saw this message. I appreciate your expertise in all things Foodi!

        Reply
  5. Loretta

    February 07, 2020 at 7:55 am

    When you say max fill line, do you mean the pressure cooker max fill line or the max fill line for the pot capacity? I have an 8-quart that shows both lines.

    Reply
    • Louise

      February 07, 2020 at 6:52 pm

      Max fill line for pressure cooking

      Reply
  6. Amanda

    December 21, 2019 at 1:19 am

    Hi! I’m using the Foodi for this recipe. How do I know that it’s done natural releasing?

    Reply
    • Louise

      December 21, 2019 at 9:42 am

      When the pin in the back (red or silver) drops, you are done natural releasing and can open the lid. Depending on how full your pot is, you don't have to wait the entire time, but in my experience when I tried to release too soon, I had bone broth spewing from the release valve.

      Reply
  7. Judy Dudiak

    December 14, 2019 at 3:11 pm

    To cook broth, can I place the carcass and vegetables into a strainer basket and cook?

    Reply
    • Louise

      December 14, 2019 at 3:15 pm

      Yes, that will work fine!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Find Me On

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Welcome to The Salted Pepper!
A place for friends to gather; find great recipes, cooking tips, share stories and most importantly discover your inner cook. About Me

Flavors of Fall ~ Ninja Foodi Cookbook

Flavors of Fall~Ninja Foodi Cookbook 2019

Ninja Foodi Articles & Tips

Ninja Foodi 5 in 1 Indoor grill review and comparison

Ninja Foodi Indoor Grill Review & Comparison

collage of food made with the cold and hot blender

Ninja Foodi Cold & Hot Blender Review & Complete Guide

graphic showing baked goods with words

Baking in the Ninja Foodi ~ Tips, Tricks, & Techniques

graphic that says create your own 360 meals in the Ninja Foodi

Create Your Own 360 Meals in the Ninja Foodi

Strawberry preserves on a scone

Is it Safe to Can Food in the Ninja Foodi? Let's Find out!

ThermoWorks Thermapen Mk4

Find Your Favorite Recipe Here!

Subscribe

* indicates required
Check all that apply

Most Popular Posts

Chicken Stew in a bowl with a spoon

Slow Cooker Chicken Stew

Air Fryer Crab Rangoon sitting next to a pineapple sweet and sour sauce

Air Fryer Crab Rangoon ~ Ninja Foodi Recipe

How to use the Ninja Foodi

How to Use the Ninja Foodi ~ Volume One: Getting started

Sign up Today!

Yes, I want Free Recipes & Tips!

The Salted Pepper is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Footer

Privacy Policy

Copyright © 2021 · thesaltedpepper.com

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. For More information please See Privacy Policy Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.