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Use these top 3 frugal tips for healthy living to save money while making baby steps to better health.

Slow Bone Broth in the Instant Pot

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  • Author: Katie Kimball
  • Prep Time: 5 mins
  • Cook Time: 24 hours
  • Total Time: 24 hours 5 mins
  • Yield: 1 gallon 1x
  • Category: Broth
  • Method: Instant Pot
  • Cuisine: Traditional


A slower method for making traditional bone broth in the Instant Pot.


Units Scale
  • 12 lbs chicken or pork bones (you can use more beef bones, but because they are large you may want to make several smaller batches instead)
  • Up to 1 gallon of water
  • Vegetable scraps
  • 12 tbsp apple cider vinegar
  • Salt (Use the code kitchenstewardship for 15% off of your first purchase)


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  1. After picking the meat off your bones, put them back into the Instant Pot and cover with water up to about two inches from the top. When you’re using the slow cooker function instead of the pressure cooker, you can fill the pot more full, which I love, too: more broth per batch.
  2. Turn on the slow-cook function for at least 12 hours. There’s a lot of play here, where you can be finished completely in about 14 hours or go a full 24 hours. Generally, I’m going to use the broth the next night for dinner, so I want it done at about 4 p.m.
  3. A few hours before you want your broth to be done, open the lid, and add those onions, celery, carrot, and garlic ends and trimmings. This will add a lot of flavor to the broth. If your Instant Pot has switched over to a “low” setting, hit the Cancel button and turn the slow cooker function back on. We want the broth to continue cooking.
  4. After another hour or two with all the vegetables in there, your broth is finished. You can strain through a colander into a large bowl and use immediately in soups, stews or rice. Remember to add one teaspoon salt per four cups broth to make it taste like store-bought broth.


Why not add the vegetables at the beginning? Long cooking of onion skins, in particular, can create a rather bitter taste in the broth, so it’s better to add them just a few hours from the end.

The apple cider vinegar isn’t strictly necessary, but the acid can help make the nutrients in the bones more available.

You can still make multiple batches with one set of bones. Grab some fresh veggies or veggie scraps and you can start this process all over again for more broth ready for the next night’s dinner.