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Bone broth Instant Pot, frozen cubes and a jar of liquid broth

Bone Broth Instant Pot Recipe

Summer Yule
Make your own bone broth and freeze it to use in a variety of soups, stews, and casseroles. I promise the process is easy and it will save you money!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Slow Food DIY
Cuisine American
Servings 12
Calories 60 kcal


  • 2 lbs. turkey or chicken bones (907 grams; 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.


Calories: 60kcal
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