Homemade Bone Broth

5 from 1 vote

Bone Broth is delicious, super healthy, and a zero-waste recipe!

Cook Time3

Total Time3

Course: Soup

Cuisine: American

Servings: Cups

Calories: 106kcal

Author: Jessica

3 lbs chicken or turkey bones/carcasses OR roasted beef bones 2 chicken carcasses or 1 turkey carcass
3 large Carrots roughly chopped
3-4 stalks Celery roughly chopped
1 large Sweet Onion cut in half
1 head Garlic cut in half
1 tablespoon Whole Black peppercorns
1-2 teaspoons Himalayan Pink Salt Chunks
2 Tablespoons Apple Cider Vinegar
12-13 cups Filtered Water
3 Bay Leaves optional
Fresh Herbs optional

This recipe is made using the 8-quart IP Duo. If you are using a different size Instant Pot or preparing it on the stovetop, see the notes below.
In the inner bowl of the Instant Pot, add the bones, carrots, celery, garlic, onion, peppercorns, salt, and apple cider vinegar. Fill the pot up to the max line with filtered water. It should be about 12 cups of water; do not fill past the max line on the Instant Pot. Place the inner bowl into the pressure cooker base, attach the lid and make sure the valve is in the sealing position. Set the Instant Pot on high pressure and set the timer for 2-2 ½ hours*.
When the timer goes off, release the pressure valve right away. Wait until the float valve goes down, unplug, and remove the lid. Place a large strainer into an even larger bowl. Make sure that the bowl you choose can hold at least 16 cups of liquid. Carefully (it will be hot!) pour the broth and bones into the strainer, remove the strainer from the bowl, and your bone broth is done!
Let cool to room temperature and transfer the bone broth to air-tight or freezer-safe containers. Refrigerate the bone broth for up to 3 days or freeze the bone broth up to 3 months.

*If the bones you are using are fresh, set the timer for 2 hours. If they are frozen, set the timer for 2 ½ hours.

Bones are more flavourful if they are cooked/roasted before making bone broth. If you are using raw frozen beef bones or a raw carcass, roast the bones in the oven at 400°F for 30 minutes before beginning.
Do not skip the apple cider vinegar. The vinegar helps break down the bones and draws out the nutrients. If you do not have apple cider vinegar, you can use regular white vinegar, rice vinegar or white wine vinegar.
When releasing the pressure from the pot, place a tea towel overtop of the steam valve. This way, it won't spray everywhere as the pressure is being released.
To make bone broth on the stovetop: add all of the ingredients to a large stock pot and cover entirely with water, submerging them by at least 1". Bring to a rolling boil and lower the heat to a light simmer, cover, and let cook for 12-14 hours. Strain the bone broth and use as desired.