The Instant Pot is an easy and efficient way to make deeply flavorful bone broth at home. The roasting and braising steps are optional, but they add richness and support mineral extraction. You can also adapt this recipe for a slow cooker or stovetop by adjusting the cooking time.
Ingredients
- Marrow bones
- Chicken or duck feet, optional
- Apple cider vinegar
- Garlic
- Fresh ginger
- Onion
- Vegetables of your choice
- Herbs of your choice
- Seaweed, optional
- Sea salt
- Whole peppercorns
Suggested vegetables
Carrots, celery, mushrooms, cauliflower, leeks, burdock root, parsnips, sweet potatoes, and butternut squash all work beautifully.
Suggested herbs
Try medicinal mushrooms such as reishi, astragalus, burdock, rosemary, thyme, nettles, ashwagandha, lemon balm, lemongrass, calendula, or turmeric. These are simply suggestions—choose herbs that fit your needs and what you have available.
Directions
Step one, optional: Roast the bones
- Place the bones and half of the vegetables and herbs on a rimmed baking sheet or in a casserole dish if you plan to braise them.
- Hold the seaweed and sea salt until step three.
- Sprinkle the bones with apple cider vinegar and let them sit for 30 to 60 minutes.
- Preheat the oven to 425°F.
- Roast for 30 to 45 minutes.
Step two, optional: Braise the bones
- Reduce the oven temperature to 300°F.
- Pour water over the bones and vegetables until they are almost—but not completely—covered.
- Braise in the oven for one to two hours.
Step three: Pressure cook
- Add the bones and all remaining ingredients to the Instant Pot.
- Add water without exceeding the appliance’s Max Fill line.
- Cook on Manual High Pressure for 180 minutes.
- Allow the pressure to release naturally.
Step four: Strain and store
- If you did not use an Instant Pot strainer insert, place a fine-mesh strainer over a large heat-safe bowl.
- Carefully strain the broth.
- Pour the broth into clean containers and allow it to cool before refrigerating.
- For convenient portions, freeze cooled broth in ice cube trays. Transfer the frozen cubes to freezer-safe bags or containers. A standard cube holds approximately one ounce.
Slow cooker method
Complete steps one and two if desired. Add all ingredients to the slow cooker, cover with water, and cook on Low for at least eight hours.
Stovetop method
Complete steps one and two if desired. Add all ingredients to a stockpot and cover with water. Bring to a boil, reduce the heat to Low, and simmer for at least eight hours.
From The Herbal Hearth: Bone broth is wonderfully flexible. Use the vegetables and herbs you already have, make notes about the combinations you enjoy, and let each batch become your own.
A note about safety
Follow your pressure cooker manufacturer’s instructions, never exceed the Max Fill line, and use care when handling hot liquid. Choose culinary and medicinal herbs that are appropriate for you. If you are pregnant or breastfeeding, take prescription medications, or have a medical condition, consult a qualified healthcare professional before adding medicinal herbs.