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Electric pressure cooker behind mason jars full of bone broth.
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5 from 2 votes

Instant Pot Bone Broth

Easy, healthy homemade bone broth made in the electric pressure cooker in under 3 hours.
Prep Time5 mins
Cook Time2 hrs 30 mins
Course: Snack, Soup
Cuisine: American
Keyword: bone broth, instant pot, stock
Servings: 16 cups
Calories: 54kcal
Author: Erin
Cost: $0.10


  • Pressure cooker


  • 16-24 cups water ( 1-1.5 gallons)
  • 4 lbs chicken or beef bones and parts fresh, frozen, or cooked
  • vegetable scraps and ends optional
  • salt and pepper optional
  • bay leaves optional


  • Place the bones or chicken carcass in the pressure cooker.
  • Top with add ins, if you have chosen to use them. (Vegetable scraps and ends like onion, garlic, carrots, or even fresh or dried herbs; optional.)
    Vegetable scraps on top of assorted bones in an electric pressure cooker.
  • Cover the bones with water. Use 16-24 cups (1-1 ½ gallons) depending on desired strength of bone broth. That's 16 cups (1 gallon) for stronger bone broth, or 24 cups (1 ½ gallons) for lighter bone broth.
  • Seal the electric pressure cooker as directed and set on manual setting to high pressure for 2-3 hours time. 2 hours for lighter broth, 3 hours for stronger. Don't go over 3 hours, as that can be too long.
  • Allow the pressure cooker to release steam naturally, carefully remove lid away from face and let cool.
  • Pour the cooled broth through a fine mesh screen to strain out pieces. (Use either one large pot to divide the bone broth up later, or pour directly into storage jars.)
    Pouring beef broth through a mesh screen into a large pot.
  • Chill the strained stock in the fridge to allow fat to solidify and separate, then skim it off the top to remove from stock.
    Bone broth in jars with solid fat pieces on top layer.
  • Store in plastic bags in the freezer, or in the fridge in air tight containers.
    Pouring bone broth into zip lock storage bags.


  • Store finished bone broth in the freezer for up to 6 months, or in the fridge for up to 4 days. 
  • Don't use pressure cooker to can stock; use a dedicated pressure canner.
  • Additional herbs, seasonings and vegetable scraps are totally optional and just for flavor. 
  • Bones may be previously roasted (like from a rotisserie or roasted chicken), or raw, and even frozen. 


Serving: 1g | Calories: 54kcal | Carbohydrates: 3g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 114mg | Potassium: 203mg | Sugar: 1g | Calcium: 9mg | Iron: 1mg