The holidays are the perfect time to try out this bone broth Instant Pot recipe. Using a pressure cooker can drastically cut down on the time it takes to make bone broths and stocks from scratch. Additionally,
Merry Christmas and Happy Holidays! I thought I’d pop in today with a simple bone broth Instant Pot recipe. If you aren’t enjoying turkey today, you can use these instructions to make chicken broth as well.
I tend to make soups and stews with chicken and turkey breasts and purchase separate broth to use in the recipe. Though doing things this way saves time, it is also a little silly. If I bought a whole chicken or turkey instead, I’d get the meat plus the bones to make broth for far less per pound.
Now that bone broths have become trendy, they can be quite expensive. I’ve seen small cartons of bone broth selling for $5-10 and up. The containers of broths and stocks at Trader Joe’s tend to run in the more reasonable $2-4 range.
The ingredients for homemade bone broth, on the other hand, are nearly free. The only items you really need to make this recipe are a chicken or turkey carcass and some water. Everything else is optional and can be modified depending on what you have on hand.
If you overspent this holiday season and need to cut back, here’s a way to get something out of (nearly) nothing. Why not try it?
Beyond water and bones, here are some other items I like to have when making bone broth
I like to add a little apple cider vinegar to my broth because it helps break down the bones a bit more. After pressure cooking, the bones I use are typically very soft, and some will crumble easily. They’ve been used to their fullest extent, and some of their minerals have shifted into the broth.
I’m offering some recommendations for spices, herbs, and veggies in the recipe below. However, there is no need to follow my suggestions precisely.
Do you have an onion, leeks, or some carrots instead of the celery? Throw them in there.
Dislike thyme or rosemary? Use the herbs that provide the flavors you love.
An Instant Pot or multicooker is not required to make bone broth. It is fine to go the old-fashioned route and boil your bones for hours in a stockpot if you’d prefer.
However, the pressure-cooking function on the Instant Pot can save a lot of time. You can have hearty bone broth after a mere hour of pressure cooking. This is light speed when it comes to slow food.
I use a Crock-Pot express crock programmable multi-cooker. It is listed as having a 6-quart capacity. The inside of the pot has markings showing the minimum and maximum liquid capacity for pressure cooking.
It is imperative not to overfill your Instant Pot if you want the pressure-cooking function to work correctly. This recipe fills my pot to the maximum capacity. If you have a smaller pot, you will need to scale this recipe down.
You will never run out of ways to use this bone broth; it is incredibly versatile
I’m not going to make unfounded claims about the magical healing properties of bone broth. Bone broth is hydrating and contains some protein and minerals, but why I really love it is its versatility in recipes.
Yes, broth can serve as a warm and comforting beverage when you’re feeling under the weather. But you’re missing out if you don’t explore the many other ways you can use it.
Bone broth can be used in an assortment of other ways, such as in casseroles, gravies, and stews. If anything, it tends to be difficult for me to keep enough on hand to meet my never-ending need.
You may notice that sometimes your bone broth turns out more gelatinous than at other times. If you want a bone broth that gels when refrigerated, use less water and use more cartilage-rich joint bones. No worries if your broth doesn't gel; it is wonderful in recipes either way.
Due to limited space, I’ve needed to strategize the best way to store my broth. After cooling to room temperature, I pour the broth into large cocktail ice cube trays and freeze them. Once frozen, I take the cubes out of the trays and store in freezer bags until I need them.
The ice cube trays I use are the same ones that I use to freeze liver pate, as discussed in this post. Each cube contains a generous ½ cup of broth, which makes it easy to grab what I need for a recipe. An additional benefit is that I no longer have partially used cartons of broth taking up fridge space.
And now for the disclaimer…
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The calorie information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don’t sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to this post. Let’s get cooking!
Bone Broth Instant Pot Recipe
- 2 lbs. turkey or chicken bones (it's fine if a little meat is still attached)
- 12 cups water
- 2 bay leaves
- 1 tablespoon cider vinegar
- 1 large fresh thyme sprig
- 1 large fresh rosemary sprig
- 1 tablespoon fresh chives
- 2 medium stalks celery, cut into large pieces
- 4 black peppercorns
- If you are using a whole turkey or chicken carcass, break it into small enough pieces to fit into your Instant Pot.
- Add all ingredients to your Instant Pot. Important: make sure the water level stays between the recommended minimum and maximum level on your pot. If you have a smaller pot than I have, you can use less water (or fewer bones and less water).
- Attach the lid and close the steam release valve. Press the "soup" button and set the pot to pressure cook on high for one hour.
- After cooking, let the steam release naturally for 10-15 minutes before opening the steam release valve. Open the pot after the pressure has finished releasing. Let the broth cool.
- Put a large colander over a large bowl. Line the colander with a double layer of cheesecloth. Strain the broth through the cloth so that it collects in the bowl.
- Pour the broth into ½-cup cocktail ice cube trays. Freeze.
- After freezing, remove the cubes from the trays and store in freezer bags. Now you have bone broth in ready-to-use portions, just waiting to be added to your favorite recipes.
This is a level 1 recipe (may help support fat loss). It’s difficult to pin down the exact calorie count on a recipe such as this one. Most of what is added in will eventually get strained out. I am providing the calories of the Trader Joe’s brand turkey bone broth as an estimate (60 calories per cup). I’ve seen store-bought stocks and broths range anywhere from 5-100 calories per cup. In comparison, heavy cream is around 800 calories per cup. This is why clear broth-based soups are a much lighter option than cream-based soups. It’s a huge difference! Some folks like to saute their veggies in oil before adding to the stock. Since the oil does not get strained out, it should be figured into the calorie count, particularly if a lot is used.
What are your favorite tips and tricks for getting the most out of your grocery budget? Also, please let me know if you try this bone broth Instant Pot recipe. Have a happy holiday!