Easy Instant Pot Bone Broth

Bone broth is all the craze right now. It’s so very good for your gut health. They say that the gut is the second brain of the body and I whole-heartedly believe that. But, back to bone broth. I’ve seen it on the store shelves and even in the frozen section of the store. It can run you anywhere from $3 to $12. But, did you know that you can make it at home? It’s easy, it’s delicious AND you can even use the bones from an organic rotisserie chicken you ate the meat from the night before.

Homemade bone broth, or stock, not only makes the most delicious soups, it is also wonderful for sipping daily. It is easily digestible, helps heal the lining of your gut, and contains valuable nutrients. The key to getting a good gel to your broth is to not fill the pot with too much water; add just enough to cover the bones. I prefer to use filtered water to avoid any chemicals and metals in tap water. This recipe can be used with chicken, beef, or turkey bones. I prefer the flavor of the broth when I’ve used roasted bones, but raw bones will work too.


  • 4 pounds mixed bones (carcass from that organic rotisserie chicken)
  • Fine sea salt and freshly ground black pepper optional
  • 4 carrots halved crosswise (these can also be ends and pieces from making a salad)
  • 2 stalks celery halved crosswise, with leaves
  • 1 large yellow onion quartered (doesn’t have to be pretty)
  • 1 bunch flat-leaf parsley
  • 4 cloves garlic crushed
  • 1 tablespoon apple cider vinegar (very important!! This is what helps get the collagen out)
  • 6 – 8 cups filtered water

Add all of this into a steam basket for your instant pot. The water should barely cover the bones. Secure the lid and set your instant pot function to soup/stew button for 80 minutes. Let the pressure release naturally and remove the lid.

Skim off the off the fat, remove the basket (this is what makes clean up so much easier), the strain into jars (I use canning jars) with a fine mesh strainer and allow to cool for several hours. Put lid on and store in the fridge for 1 week, or freeze in silicone muffin molds and, once frozen, transfer to resealable plastic bags for 6 months. Reheat from frozen in a saucepan over medium-low heat for 15 minutes, until heated through.

Hope you enjoy!!

In health,

Heather Z the NTP