Description
This Instant Pot bone broth is rich in collagen and nutrients, making it a flavorful and nourishing base for soups, stews, or sipping on its own. Using the pressure cooker significantly reduces the cooking time compared to traditional stovetop methods while extracting deep flavors and essential minerals from the bones. Unlike standard recipes, this version includes a roasted garlic technique for an added depth of flavor.
Equipment
Instant Pot (6-quart or larger)
fine-mesh strainer or cheesecloth
large bowl
airtight storage containers
Ingredients
Units
Scale
- 2–3 pounds mixed bones (chicken carcass, beef knuckles, or oxtails)
- 2 chicken feet (optional, for extra gelatin)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, halved (leave skin on for color)
- 1 head of garlic, roasted and cut in half
- 1–2 tablespoons apple cider vinegar
- 1 bay leaf
- 10–12 whole black peppercorns
- Handful of fresh herbs (parsley, thyme, or rosemary)
- Water (enough to cover ingredients without exceeding the max fill line)
Instructions
- Prepare the bones: If using raw bones, roast them at 425°F (220°C) for 20-30 minutes to enhance their flavor. If using pre-cooked bones, move to the next step.
- Blanch (optional): To achieve a clearer broth, place the bones in a large pot, cover with water, bring to a boil for 10-15 minutes, then drain and rinse.
- Roast the garlic: Slice the top off a head of garlic, drizzle with a little oil, and wrap in foil. Roast in the oven at 375°F (190°C) for 30 minutes until soft. This step enhances the broth’s depth of flavor.
- Combine ingredients: Place the bones, roasted garlic, vegetables, apple cider vinegar, bay leaf, peppercorns, and herbs into the Instant Pot.
- Add water: Fill with water, ensuring it covers the ingredients but stays below the max fill line. Let sit for 20 minutes to allow the vinegar to begin extracting minerals.
- Pressure cook: Secure the lid, set the valve to sealing, and cook on High Pressure for 120 minutes.
- Natural release: Let the pressure release naturally for about 30 minutes.
- Strain: Use a fine-mesh strainer or cheesecloth to strain the broth into a large bowl, discarding the solids.
- Cool and store: Let the broth cool at room temperature before transferring it into airtight containers. Refrigerate for up to 5 days or freeze for up to 6 months.
Notes
- The addition of roasted garlic gives this bone broth a unique, mellow depth of flavor that sets it apart from traditional recipes. Instead of the sharp raw garlic taste, the roasting process enhances sweetness and umami, making the broth richer.
- Chicken feet are optional but recommended for a more gelatinous broth.
- If the broth doesn’t gel when refrigerated, it is still full of nutrients. Adding more collagen-rich bones next time can help.
- Use broth as a base for soups, stews, or as a sipping broth for gut health.
Nutrition
- Serving Size: ~1 cup
- Calories: 35 kcal