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[Instant Pot] Insta-Broth! The Art & Science of Pressure Cooker Bone Broth

[Instant Pot] Insta-Broth! Pressure Cooker Bone Broth

If desired, before pressure-cooking, bones may be roasted in an oven at 400 F until lightly browned to develop flavor. Some also prefer to begin cooking the broth with an uncovered boil, taking a few minutes to skim off any scum that immediately rises to the top. I've done this but most often find that very little residue develops.


  • about 2 lbs chicken or beef bones
  • 3 quarts water
  • 2 tablespoons vinegar
  • vegetables of choice; the pictured batch (a typical one for me) contains 1 quartered onion, 1 large sweet potato sliced into wedges, 2 halved carrots, one bundle of swiss chard stems, and a handful each of fresh parsley and chives
  • a credit card-sized piece of dried kombu seaweed
  • salt to taste


  • In a pressure cooker, add the bones, and top with water and vinegar. Cover the cooker with its lid, ensuring that the valve is in sealed position. Cook under high pressure for 2 hours (with Instant Pot, press ‘Manual’ mode, and adjust time to 120 minutes).
  • When the cooking time is complete, allow the pot to de-pressurize naturally. Open the lid, and place the vegetables into the broth. Cover the cooker again with its lid set to sealing position, and cook again under high pressure for 2 hours.
  • Again, when the cooking time is complete, allow the pot to de-pressurize naturally before opening the lid. Carefully strain the hot stock and chill promptly.