Servings
Font
Back
0 from 1,386 votes

Bone Broth Recipe (Instant Pot, Slow Cooker, & Stovetop Recipes)

Bone broth is a traditional treatment that's made a comeback in recent years. We'll show you how to make it on the stove, in a Crock Pot, or in an Instant Pot!

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 16 servings (makes 4 quarts)
Calories: 261 kcal
Cuisine: American

Ingredients

  • 2-3 pounds chicken turkey, pork, beef, lamb, or other bones (try to get bones that have lots of connective tissue—feet, knuckles, necks, backs, etc.)
  • 1 tablespoon apple cider vinegar
  • 4 cups roughly chopped carrots, onions, and celery (or scraps)
  • 2 bay leaves
  • ½ teaspoon peppercorns
  • 1 teaspoon sea salt
  • filtered water

Instructions

    Cup of Yum
  1. If using raw bones, preheat oven to 425°F. Layout bones in one layer on a large baking sheet or roasting pan. Bake in preheated oven for 25-30 minutes, or until golden brown.
Stovetop:
    Cup of Yum
  1. In a large soup pan or Dutch oven, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt.
  2. Fill pot with filtered water until it covers the bones by about an inch. Let mixture rest for 30 minutes.
  3. Bring to a simmer over medium-high heat, then reduce heat to as low as your stove will go. You want it to just be barely bubbling. Cover with the lid slightly ajar and cook for 24 hours for poultry bones and 48 hours for red meat bones. If cooking overnight on the stove makes you nervous, you can place the whole pot (covered) in the fridge overnight, and restart the cooking time in the morning.
  4. When cooking time is up, strain through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer.
  5. Once chilled, the broth should be jiggly and have a layer of fat on top. Scrape off the fat and use it for other purposes, if desired.
Instant Pot:
  1. In the basin of an Instant Pot, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt.
  2. Fill pot with filtered water until it covers the bones by about an inch (or to the max fill line on the Instant Pot—whichever comes first). Let mixture rest for 30 minutes.
  3. Close lid and turn knob to sealing, set to cook on low pressure for 3 hours for poultry bones or 4 hours for red meat bones. When time is up, let the pressure release naturally.
  4. Strain broth through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer.
  5. Once chilled, the broth should be jiggly and have a layer of fat on top. Scrape off the fat and use it for other purposes, if desired.
Slow Cooker:
  1. In the basin of a slow cooker, place the bones, apple cider vinegar, carrots, onions, celery, bay leaves, peppercorns, and salt.
  2. Fill pot with filtered water until it covers the bones by about an inch. Let mixture rest for 30 minutes.
  3. Cover with the lid slightly ajar, and cook on low for 24 hours for poultry bones and 48 hours for red meat bones.
  4. Strain broth through a fine mesh sieve, and transfer to jars for storing in the fridge or freezer.
  5. Once chilled, the broth should be jiggly and have a layer of fat on top. Scrape off the fat and use it for other purposes, if desired.

Notes

  • You can optionally blanch your raw bones before roasting them by submerging them in boiling water for 10-15 minutes. This is to remove some of the impurities that can cause the flavor of the final broth to go off. I tend to do this when making beef broth but not with chicken broth—test out both ways and see what works best for you.
  • When making beef broth, I like to add in 2 tablespoons of soy sauce or coconut aminos, 1 cup roughly chopped mushrooms, and about 2 tablespoons of tomato paste—this helps create a richer flavor.
  • I tend to avoid putting garlic in my bone broth because it can be very overpowering when cooked for that long. If you do want to add garlic, add a single clove in the last hour or so of cooking.
  • My slow cooker runs too hot on Low and too cold on Warm to make good bone broth—so make sure to keep an eye on yours.
  • If you’re short on time, I like to keep some of Kettle & Fire’s Bone Broth on hand, but feel free to try other bone broth brands.

Nutrition Information

Serving 1cup Calories 261kcal (13%) Carbohydrates 4g (1%) Protein 27g (54%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 9g Cholesterol 102mg (34%) Sodium 236mg (10%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 16servings (makes 4 quarts)

Amount Per Serving

Calories 261

% Daily Value*

Serving 1cup
Calories 261kcal 13%
Carbohydrates 4g 1%
Protein 27g 54%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g 53%
Cholesterol 102mg 34%
Sodium 236mg 10%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.