How to Make Bone Broth in an Instant Pot

Why pressure is the right tool for broth

Bone broth is about extraction— pulling collagen, gelatin and flavor out of bones — and that normally takes a very long, gentle simmer, 12 to 24 hours on the stove. The Instant Pot short-circuits it: the sealed pot holds the liquid well above a normal simmer under pressure, so it extracts the same rich, gelatinous result in about two hoursinstead of overnight — and it does it without heating the kitchen or leaving a pot on the stove while you sleep. A good broth sets to a wobbly jelly when chilled; that gelatin is the sign you pulled the collagen out, and pressure does it reliably.

Which bones, and roast them first

Use collagen-rich bones: beef marrow and knuckle bones, chicken backs, necks, feet and carcasses, or a mix. Save the carcass from a chicken you cooked earlier — broth is the thrifty second life of a roast bird. For a deeper, browner flavor, roast raw bonesat 425°F for 30–40 minutes first (or use the Sauté function to brown them in the pot); it is optional but it is the difference between pale and rich. Add rough-cut aromatics — onion, carrot, celery, garlic, a bay leaf, peppercorns — but keep the pot under its max-fill line, because a too-full pot is the usual cause of a broth that will not come to pressure or spits at the valve.

The splash of vinegar, and the water

Add a couple of tablespoons of apple cider vinegarbefore you cook. The mild acid helps draw minerals and collagen out of the bones, and you will not taste it in the finished broth. Then cover the bones with cold water up to — but not over — the max line. Lock the lid, set the valve to Sealing, and cook on high pressure: about 2 hours for beef bones and 60–90 minutes for chicken. Let it drop with a full natural release— a large volume of hot liquid should never be quick-released, because it can sputter stock out of the valve.

Strain, cool, and store

Strain the broth through a fine sieve into jars or containers, discarding the spent bones and vegetables (they have given everything up). Cool it quickly and refrigerate; a good batch will set to jellywhen cold and melt back to liquid when reheated. Skim the fat cap that rises if you like, keep broth in the fridge for a few days, or freeze it for months — ice-cube trays make handy single portions. From there it is the base for soups, risotto and braises, or a mug on its own. The same pot that made it will make the beans and rice you cook in it next.