Instant Pot Bone Broth

You don't have to waste bones and veggie scraps – you can freeze them and use
them later to make your own delicious and nutritious broth at home! This recipe
works for either leftover turkey or chicken bones from a roasted or smoked whole
bird.

Servings: 12 cups

Author: Chelsea Jackle, RDN

Prep Time
20 minutes

Cook Time
1 hour, 20 minutes

Cooling Time
20 minutes

Total Time
2 hours

Course:

Soup

Cuisine:

American

Keywords:

Thanksgiving leftovers pressure cooker homemade DIY

Instructions

1 Add vegetables and bones to a 6- or 8-quart Instant Pot. Cover with about 10
cups of water, or enough to get to the fill line on the inner pot. Add salt,
peppercorns, red pepper flakes (if you'd like a bit of a kick), apple cider
vinegar, and fresh herbs (if you have them).
2 Gently stir ingredients and ensure that the sealing ring on your Instant Pot is
intact and clean. Add the lid, turn the venting knob to sealing mode. Press
manual, select high pressure, and set for 120 minutes. It may take some time
(about 10-20 minutes) for your Instant Pot to come to pressure and the timer to
start.
3 Once the timer goes off, do a quick release (i.e. turn the knob to venting mode
and let the Instant Pot release all of its pressure). Once the quick release is
done and the metal plunger comes down, remove the lid and turn off the Instant
Pot.
4 Let cool for 20 minutes.
5 Place a metal strainer over a large, heat-proof bowl. With oven mitts or
heat-proof gloves, carefully pick up the Instant Pot and pour its contents into
the strainer. You can strain one more time through a finer mesh strainer if you
like. (I usually do.)
6 Use immediately in a recipe, on its own, or cool and store for later use. (see
recipe notes)

Instant Pot Bone Broth

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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