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Unlike a traditional stock, which is crystal clear and nearly free of fat a bone broth actually aims to be cloudy. That’s because with a bone broth you want bits of calcium, collagen, gelatin and fat suspended in the liquid.

Bone broth doesn’t just look different, it’s made slightly differently, too. For example, to get a cloudy broth on purpose we start with boiling water and there is no need for lots of veggies (carrots, celery, tomatoes, etc.). But, you may want to add aromatics (such as garlic, ginger, onions, green onions or leeks) for a more complex flavor.  You can also boost the nutritional and mineral content by adding dried mushrooms (oyster, shiitake and porcini are the most recommended) and even seaweed (kombu is easy to get almost everywhere now) to pack more nutrients in the broth.

If you’ve got limited time and space for making and storing your pressure cooker creations, the bone broth can be used in any recipe that calls for stock. Contrarily, a crystal-clear flavor-concentrated stock can only provide a portion of the minerals and nutrition found bone broth.

Getting the goods
You can use a variety of bones for this broth – the important thing is that they come from quality-raised animals. This means organic, pastured birds and 100% grass-feed beef, veal, goat or lamb. You’ll want to have your butcher chop (or saw) larger bones into smaller chunks, to expose the nutritious marrow and more easily extract the minerals and nutrients into the cooking liquid.

If quality bones are just not sold at your local super-market,  buy “bony” cuts of meat, instead. These include chicken carcasses, wings (also necks or feet), ox-tail, and pork ribs or trotters (feet).

You can also save bones from your previously cooked meals, this includes what’s left after eating a whole chicken, or the bones from a rib dinner and freeze them until you have enough to make a broth.

Larger bones can be used to make broth again, and again until they begin to disintegrate – or become very fragile. They will continue to release nutrients (especially calcium) in consecutive broths but will no longer contribute collagen and gelatin to the mix. Always add some “fresh” bones to the process if getting the broth to gel is important to you.


Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
6 L or larger none 90-120 min. High(2) Natural

4.4 from 8 reviews
Pressure Cooker Bone Broth
Nutritional Information
(per serving)
  • Serves: 8 cups (2L)
  • Serving size: 1 cup
  • Calories: 72.9
  • TOTAL Fat: 3.3g
  • Saturated fat: 1.0g
  • TOTAL Carbs: 6.7g
  • Sugar Carbs: 2.1g
  • Sodium: 16.9g
  • Fiber Carbs: 1.0g
  • Protein: 4.9g
  • Cholesterol: 14.9g
Recipe type: pressure cooker
Prep time: 
Cook time: 
Total time: 
The recipe script brings the cooker to pressure three times automatically- that way the cooker is gaining and losing pressure at intervals and bubbles of the boil and constantly tossing the ingredients around in the pressure cooker. This can either be done automatically, using the Instant Pot Smart recipe script, or manually as described below. To make the process less intense, when making the broth without a programmable pressure cooker we only bring the broth to pressure and back twice.
  • 6 cups (1.5L) water
  • 1 teaspoon apple cider vinegar
  • 1 medium yellow onion, peeled and halved
  • 1" knob ginger, sliced into rounds
  • ½ cup (30 g) dried mushrooms, such as shiitake, oyster or porcini
  • 3-4 pounds (1.5-2 kilos) of mixed bones
for Instant Pot SMART:
  1. Start the "hip bone broth" recipe script and add the water and vinegar to the pressure cooker.
  2. When the display says "Food" add the bones, onion, ginger, and mushrooms.Add the bones delicately, so you don't splash yourself with boiling water, by inserting half in the water before dropping it in.
  3. Close the pressure cooker and continue the "hip bone broth" recipe script.
  4. When the script is finished and the display says "donE" open the pressure cooker, strain the broth and store.
for Instant Pot DUO:
  1. Press [Saute] button and add the water and vinegar to the pressure cooker.
  2. When the water comes to a rolling boil, add the bones, onion, ginger, and mushrooms.Add the bones delicately, so you don't splash yourself with boiling water, by inserting half in the water before dropping it in.
  3. Close the pressure cooker and press [Manual] and leave for the default time (30 minutes) and pressure (high).
  4. When the program is finished let the pressure cooker go into "Keep Warm" mode for 20 minutes, or until the display shows "L00:20."
  5. Repeat the cooking procedure (Manual Mode default, and Keep Warm for 20 minutes) two more times - for a total cook-and-cool time of 150 minutes.
  6. When the third "Keep Warm" time has gone for 20 minutes, open the pressure cooker, strain the broth and store.
for any other pressure cooker:
  1. Add water and vinegar to the pressure cooker and bring the contents to a boil.
  2. When the water comes to a rolling boil, add the bones, onion, ginger, and mushrooms.Add the bones delicately, so you don't splash yourself with boiling water, by inserting half in the water before dropping it in.
  3. Close and lock the lid of the pressure cooker. For stove top pressure cookers, turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 60 minutes at high pressure.
  4. When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
  5. When the pressure has come down, repeat the above two steps for a second time (pressure cook for 60 minutes at high pressure and open with natural release).
  6. When the second natural release is complete, open the pressure cooker, strain the broth and store.
Optionally, to de-fat, either use a spoon to remove the fat from the top of the broth, or let cool and store in the refrigerator so that you can remove the solidified fat.

Nutritional information is approximate - it will vary on the quantity of meat and bones used in the recipe.


Pressure Cooker Stock RecipePressure Cooker Bone Brothip-smart recipe script (what’s this?)


  1. I have made bone broth many times, and it has never turned out right until now. Also way easier, just used frozen bones, let sit in cold water with 3-4 Tablespoons of ACV. Also added chopped tumeric and ginger, and some dried mushrooms, black peppercorns and salt. No vegies. I think the difference was doing them for 60 minutes TWICE, letting it cool somewhat inbetween.
    This was using chicken bones, feet and pork neck bones. I threw in some frozen tendon because I love it for eating.
    Got the most gelled aspic broth i have ever made! Add chopped cilantro and some fish sauce and serve.
    thank you!

    1. Glad you liked it Marla. Yes, the key is two heat-up phases and also “shaking” the contents as it happens naturally when the cooker looses and gains pressure.



  2. Are you supposed to sync up this site with the smartpot or something to get the scripts to IoS? it opens in the app but no recipe anywhere. Such bad programming! Will probably return for the non-smart-non-expensive one LOL!

    1. Danica, enter the SMART recipes from this page – it will show you the image you’re supposed to click onto to get the recipe into your device and ultimately into the Instant Pot SMART.



  3. I’ve always made my broth on stove top or crock pot. After reading comments on other Instant Pot bone broth recipes saying the broth is thin and tasteless I was not anxious to make mine this way BUT I decided to give yours a try. This is a delicious, rich and flavorful broth. Once cooled it became thick and gelatinous. That’s without any chicken feet or oxtail, just chicken bones. I am hooked and will always make it this way. I did add a TBSP of Red Boat fish sauce, a carrot and a celery. Thanks for your expertise.

    1. Anne, thanks for putting your trust in me, and trusting your stock to my recipe and method. So glad you got great results! Now, please share this method with those who have gotten watery bland broth!



      P.S. Thanks for sharing a picture!!

  4. I am using the Instant Pot DUO. Is it necessary to do 30 min cook, 20 min cool and repeat 3X?
    Or is it ok to just leave it in for 90 minutes 1X, without the on/off process?

  5. can this be canned for later use/ I have looked for a recipe like this but want to make a bunch are you saying I can mix my bones chicken beef and pork ?

    1. Absolutely you can mix the meats! And, yes, you can PRESSURE can it. Here are the processing details:



  6. thank you for this script.

    I’m making bone broth with my new Instant Pot Smart for nourishment and digestive aid.

    I want to use this script but need to keep the temperature below 140 degrees Fahrenheit to help maximize the bones break down, while also not harming any of the nutrients in the broth.

    Does this script keep the temperature of the broth below 140 degrees Fahrenheit?

    thanks again!

  7. Is it true that when a pressure cooker is run and then stopped and then started again… that the food moves around at all? Why would switching from high pressure to keep warm then back to high… cause any movement? What is the proof that this movement happens?

    1. I don’t KNOW the answer, but I would expect some movement.

      You specify “Keep Warm”. This means you are specifically talking about an Electric Pressure Cooker.

      Keep Warm does not trigger until the PC has lost pressure: It triggers at a temperature that is too low to hold pressure. I am not talking about the setting here, but the state.

      So to go from “Keep Warm” to High pressure, the PC must build pressure again. Electric pressure cookers drive into over pressure briefly in order to drive off the air in the PC. During this phase, the contents will be boiling vigourously. The boiling movement will mean that the contents will be agitated, so i would expect movement, just as I would expect to see it in a rapidly boiling open pot.

      1. Thanks :-)

    2. A better question would be, why isn’t there any movement during pressure cooking and what triggers it while the cooker is gaining and losing pressure. : )

      Basically, during pressure cooking, the pressure from the steam above the liquid is stronger than the pressure of the bubbles that usually would come up to a boil – there is an equilibrium. At any point when the cooker is gaining or losing pressure that equilibrium is broken and bubbles come up as in a normal boil (as Greg mentioned).

      You can check this yourself by lightly resting your fingertips on the handle of your cooker and feeling the vibrations of the bubbles – sometimes you can hear them as well.

      I explain and illustrate this a bit during the opening method segment of my Pressure Cooking School- although the point is to show how fast things move around depending on how quickly the equilibrium is broken (pressure cooker is opened).

      Here’s a direct link to the interesting bit where I discuss this in the video:



      1. Thanks very much, Now I get it :-)

  8. I’ve always heard that roasted bones make a much better broth. Your thoughts?

    1. Yes they do. IF you are not pressure cooking the broth.

      What you get from roasting is Maillard flavours. ( the brown bits that make steak delicious!).

      A pressure cooker is hot enough that you get some of them just from pressure cooking. IF you want more, just saute the bones in the PC before adding the water. This is what I usually do. I toss the bones in and start cooking. Then I chop and add the other ingredients, I like to get a nice char on the onions too. Finally I add the water.Then I lock and bring to pressure.

  9. “- that way the cooker is gaining and losing pressure at intervals and bubbles of the boil and constantly tossing the ingredients around in the pressure cooker.”

    I’m not sure what the benefit of this intriguing process does for the stock? Is it to improve flavor? Or is it nutritious or appearance?

    Also do you recommend the bone from a bistecca fiorentina after it’s been grilled and eaten?

    1. Keep in mind this is for “Bone Broth” not “stock”. As Laura says in the introduction, this is intended to be cloudy not clear. The extra agitation will ensure that the contents are cloudy. You will probably also get some extra calcium as tiny bits of bone are likely to be chipped off in the agitation.

      No reason why you cannot use the bone from a bistecca fiorentina, but if that is all you use it will be a pretty thin broth. The recipe calls for 1 to 2 kg of bones. A BF is only ( “only” he says – sheesh!) around 1kg before it is eaten. So the bone from a single one is likely to be less than 50g. so it will make for a pretty thin broth. Of course if it is a whole bunch left after a beef eater’s party, then go for it. It would be better as part of a mix of other bones though. Leg bones and neck bones will add other nutrients as well.

  10. Pam and I save all of the bones from BBQ chicken, turkey thighs, beef ribs, pork ribs etc…we just throw them into a zip lock bag in the freezer until we have enough for a batch…so we are getting the bonus of having previously cooked them mostly on the BBQ….wondering what is the amount of ACV to use in a batch and what does it add to the flavor?

    1. Tom, usually just a dash does it – if your pot is very bone-full use two dashes. : )



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