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Instant Pot Bone Broth in an old canning jar
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5 from 6 votes

Instant Pot Bone Broth

Bone broth made in an electric pressure cooker
Prep Time5 mins
Cook Time3 hrs
Depressurizing40 mins
Total Time3 hrs 5 mins
Course: Soup
Cuisine: American
Servings: 10 cups
Calories: 5kcal
Author: Kathy



  • 3 pounds bones beef, pork or elk
  • 2 Tablespoons apple cider vinegar
  • 1 onion quartered
  • 2 cloves garlic
  • 2 carrots chopped in half
  • 1 stalk celery chopped in half
  • 2 bay leaves
  • 6 quarts water


  • Add bones to pot of Instant Pot. 
  • Drizzle over apple cider vinegar. Allow to sit for 2-3 minutes.
  • Add remaining ingredients and fill water to the fill line of pot.
  • Close lid and set to high pressure for 180 minutes.
  • Allow pot to naturally depressurize.  Carefully remove lid and allow to cool slightly.
  • Strain off bones and remaining ingredients.
  • Refrigerate broth. Once cooled, skim off any fat on the surface.
  • Divide into storage containers and use within 3 days or freeze. 


Serving: 0.5cup | Calories: 5kcal | Carbohydrates: 1g | Sodium: 20mg | Potassium: 32mg | Vitamin A: 1030IU | Vitamin C: 0.9mg | Calcium: 13mg