Ever wondered how to make broth quickly without sacrificing flavor—or sanity? I’ve been there my friend.
Open-pot simmering takes ages, and the kids aren’t about to wait eleven hours for dinner.
Back in my stovetop days I set 2 a.m. alarms to skim foam, only to discover a boiled-over pot with a rising tide of broth on my stove top. Why not boil bone broth at a rolling bubble and speed things up? Because you’ll blast away delicate collagen, that’s why. Turns out you can make bone broth in a pressure cooker—and do it well. My go-to pressure cooker bone broth recipe is ready in under three hours, which qualifies as fast bone broth in my book. Let’s give your schedule (and your joints) some love.
Why Use a Pressure Cooker for Bone Broth?
- Time-saving benefits. Traditional simmering can take 12–24 hours; with an Instant Pot bone broth cycle in an Instant Pot Duo I’m done in about 2 ½. That’s a whole season of laundry folded—well, in theory.
- Flavor on fast-forward. High pressure forces liquid deep inside beef bones for bone broth, pulling roasted flavors out lightning-quick.
- Nutrient extraction. Studies show higher gelatin in pressure-cooked stock; you can literally see the gelatin in bone broth jiggle straight out of the fridge.
- Why is bone broth good for you? Collagen peptides, minerals, and amino acids support joints and gut lining—more on that later.
Quick fail share: first trial, I forgot the valve and basically performed how to make broth from scratch—on the ceiling. Double-check seals (and maybe grab a pack of replacement sealing rings while you’re at it)!
Equipment Needed for Pressure Cooker Bone Broth
The first decision you’ll face is electric versus stovetop models. After using both extensively, I generally recommend Instant Pot bone broth or similar electric pressure cookers for beginners. They maintain consistent pressure, have built-in timers, and won’t heat up your kitchen. The set-it-and-forget-it convenience is hard to beat! Stovetop pressure cooker bone broth develops slightly faster and may reach higher pressure, but requires more monitoring. I personally use a stovetop and don’t own an electric.
LIST OF TOOLS
- Electric pressure cooker for bone broth. Push-button ease, auto-keep-warm—perfect for multitasking moms. A 6- or 8-quart Instant Pot is my top pick.
- Stovetop pressure cooker bone broth. Hits 15 psi, shaves 30 minutes off cook time, but you’ll babysit the flame—try a Presto 8-quart stainless cooker.
- Pressure Cooker Size guide.
- 6-quart works for two to three drinkers.
- 8-quart if you plan to freeze for later (hi, me).
- Must-have accessories:
- A fine-mesh strainer (essential)
- Large heat-proof bowl or pot for strained broth
- Storage containers (I love wide-mouth mason jars)
- Ladle and funnel for easy transfer
- Cheesecloth-style muslin or nut-milk bag (optional but helpful for ultra-clear broth)
- Optional equipment that makes the process even better includes:
- An extra inner pot for your electric pressure cooker (game-changer for continuous batches)
- Silicone ice-cube trays for freezing small portions
- OXO fat separator—trust me, you’ll love watching the drippings divide!
- Labels (trust me, you’ll forget when you made that batch!)
Choosing the Right Bones
The collagen party starts with quality bones:
- Gelatin champs. Prime rib bones, oxtail bones, chicken bones, turkey bones, plus knuckles and feet.
- Mix for depth. A leftover roast chicken carcass plus two grass-fed beef bone broth knuckles gives me multi-species umami.
- How many bones for bone broth? Around 2–3 lb per 6-quart batch.
- Where to source. Butcher trimmings, farmers-market vendors, sustainable online boxes.
Knuckle bones, feet, necks, and backs are collagen powerhouses. Marrow bones add incredible richness and that buttery mouthfeel that makes restaurant broths so luxurious. My perfect mix is about 2/3 joint bones and 1/3 marrow bones. When I first started, I used only marrow bones and wondered why my broth never gelled – rookie mistake!
While I love single-origin broths (all chicken or all beef), there’s something magical about mixed bone broths. My “kitchen sink” blend usually combines chicken bones or turkey bones with beef bones for bone broth that has the perfect balance of flavor and body. Each type brings different minerals and amino acids to the party.
Prime rib bones saved from holiday meals make exceptional beef bone marrow broth with rich, roasted flavor. Oxtail bones create intensely flavored broths that excel in hearty soups and stews. For beginners, chicken bones are the most forgiving and create wonderfully versatile broth.
Farmers markets and butcher shops are gold mines for high-quality, affordable bones. If those aren’t options, many online meat delivery services now offer bone packages specifically for broth-making. And hey, saving bones from your everyday cooking counts too! I keep a “bone bag” in my freezer where I collect carcasses from roast chickens, steak trimmings, and even shrimp shells.
Quick tip: frozen bones work perfectly fine! No need to thaw before roasting or adding to your pot. I keep a stash ready to go for impromptu broth sessions.
Prepping Bones for Maximum Flavor
For the cleanest, clearest broth, blanching is a game-changer. Cover your bones with cold water, bring to a boil, and simmer for 5-10 minutes. You’ll see gray foam and impurities rise to the surface. Drain, rinse the bones under cold water, and discard that murky water. This extra 15-minute step removes blood, marrow, and other particles that can cloud your broth and create off-flavors. I skip this for roasted bones but always blanch raw ones.
One optional step that’s worth considering is an acid soak. Twenty minutes in cold water with a splash of apple cider vinegar or lemon juice helps break down bone matter and release minerals before cooking even begins. The difference is subtle but noticeable, especially in mineral content and extraction. The acid helps dissolve the calcium phosphate in the bones, making minerals more available in your finished broth. I’m not always patient enough for this step, but when I remember, my broths definitely have more body.
- Recommended Roast (425 °F, 20 min). Caramelization equals restaurant-level complexity.
- Blanch (optional). Five-minute boil flushes impurities, yielding clearer broth—super handy for photo-worthy ramen.
- Vinegar soak. Two tablespoons apple cider vinegar and a 30-minute rest coax minerals out. Now you’re halfway to bone broth homemade vs store bought superiority.
Additions That Enhance Your Broth
While simple broths (just bones, water, and salt) have their place, aromatics and seasonings can elevate your creation from good to unforgettable. Wondering what to put in bone broth for next-level taste?
- Bone broth vegetables. Onion, carrots, celery—skins on for color.
- Dried mushroom varieties add incredible umami depth
- A parmesan rind creates a subtle nutty background note
- A tablespoon of tomato paste adds richness to beef broths
- A few dried juniper berries or pimento berries bring in subtle aromatics
- Bone broth spices & herbs. Garlic, bay leaf, thyme; ginger + star anise if you’re chasing how to make broth for ramen.
- Acid. Apple cider vinegar or lemon wedge fuels collagen breakdown.
Bone broth spices should be selected carefully as pressure cooking intensifies flavors. Whole spices work better than ground – try black peppercorns, coriander seeds, or whole allspice. For those looking to make broth for ramen, adding a piece of kombu (dried seaweed) and a handful of dried mushrooms creates that distinctive umami-rich base that makes ramen so irresistible.
Avoid cabbage, broccoli, cauliflower and strong-flavored vegetables like bell peppers. These will overwhelm your broth and sometimes create bitter notes under pressure. Found that out the hard way with a cauliflower-enhanced disaster that my husband politely described as “interesting” before discreetly ordering takeout.
Step-by-Step: How to Make Bone Broth in a Pressure Cooker
After making literally hundreds of batches, I’ve got my process down to a science. Here’s my foolproof pressure cooker bone broth recipe:
The perfect bone-to-water ratio is crucial. Too many bones and you’ll struggle to extract full flavor; too few and your broth will lack body. My magic formula is 3–4 pounds of mixed bones per 12 cups of water in an 8-quart Instant Pot. This leaves enough headspace for safety while creating concentrated broth.
Here’s my exact method for how to make your own broth:
- If using raw bones, blanch them: cover with cold water, bring to a boil, simmer 10 minutes, drain and rinse.
- Optional but recommended: Roast bones at 425 °F for 30–40 minutes until golden brown.
- Place bones in pressure cooker and add cold filtered water to cover, staying below the max fill line (about 2/3 full).
- Add 1–2 tablespoons apple cider vinegar and let sit for 20–30 minutes if you have time.
- Add aromatics: 1 quartered onion, 2 carrots, 2 celery stalks, 1 head of garlic halved horizontally, 2 bay leaves, 1 tablespoon peppercorns, and a few sprigs of thyme.
- Seal pressure cooker and set to high pressure.
For pressure cooker settings, cooking time depends on bones:
- Chicken/poultry: 2 hours
- Beef/pork: 3 hours
- Mixed bones: 2.5 hours
For those wondering how long to make bone broth in different devices:
- Pressure cooker/Instant Pot: 2–3 hours
- Stovetop: 12–24 hours for chicken, 24–48 hours for beef
- Slow cooker: 10–20 hours
When cooking time completes, use natural release (at least 20 minutes).
The fat cap that forms once refrigerated is a personal preference. Skim easily with an OXO fat separator. If your broth has gelled, congratulations! That’s the collagen transformed into gelatin, and it’s exactly what you want for maximum nutrition and body.
Storing and Using Bone Broth
In the refrigerator, bone broth keeps well for 5–7 days. The fat cap helps preserve it, acting like a seal. For longer storage, freezing is your best friend. I portion broth in different containers based on how I plan to use it:
- Wide-mouth mason jars (leave 1.5 inches headspace for expansion!)
- Silicone ice cube trays for small amounts to add to sauces
- Souper Cubes (my absolute favorite freezing tool) for 1-cup portions
- Zip-top freezer bags laid flat to save space
For many people wondering what can I make with bone broth beyond soups, the options are endless! The flavor and nutritional boost can enhance:
- Risotto or pilaf (use instead of water when cooking grains)
- Braised vegetables
- Gravies and pan sauces
- Mashed potatoes (swap some of the milk for broth)
- Homemade pasta dough (replace some water with reduced broth)
- Stir-fries and sautés
Troubleshooting Common Mistakes
| Issue | Why | Quick Fix |
|---|---|---|
| Cloudy | Skipped blanch, quick released | Coffee-filter strain |
| Bland | Too much water | Reduce, then salt |
| No gel | Not enough connective tissue | Add feet next round |
| Bitter | Burnt veg | Skim foam early |
| Lid sputter | Overfilled | Split batch, reboot |
Health Benefits of Bone Broth
- Bone broth collagen benefits. Supports cartilage—knees quit popping by stair three.
- Bone broth for gut health & digestion. Gelatin forms a soothing layer over intestinal lining.
- Bone broth nutritional benefits. 9 g protein for roughly 40 calories = guilt-free mug.
- How often should you drink bone broth? I aim for a cup a day when recovering from workouts or colds.
- Difference between bone broth and stock. Stock simmers fewer hours, extracting flavor more than collagen; broth is longer-cooked (or high-pressured) for gelatin and minerals.
- Bone broth recipe for collagen vs stock isn’t better or worse—just different goals.
Other amino acids abundant in bone broth include glycine, proline, glutamine, and arginine—each helping everything from liver detox to immune support. While some health claims stray into miracle-cure territory, research does support its role as a nutritional powerhouse. A 2021 study published in the National Library of Medicine demonstrated bone broth’s measurable anti-inflammatory properties. Scientific research on traditional foods like bone broth is still emerging, but generations of culinary wisdom across cultures worldwide can’t be wrong!
Conclusion
Pressure cooking unlocks a high quality bone broth in record time—no alarms, no scorched pots. Whether you’re chasing beef bone marrow broth for joint relief or plotting an easy bone broth recipe for collagen-rich pho, the method stays the same.
So grab those mushroom scraps, toss in spare bones, and fire up your Instant Pot or Presto stovetop cooker. Test-drive this bone broth recipe, and share your wins—and your messy blow-outs—below. We’ll learn together, one wobble test at a time.
References
| Pressure-cooking extracts more protein/gelatin and flavor than atmospheric simmering | Nie, S., Zhang, L., Xie, Y., et al. (2025). Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soup. Food Chemistry: X, 26, 102319. https://doi.org/10.1016/j.fochx.2025.102319 PMC | Open-access; shows higher soluble protein and richer flavor profile after high-pressure cooking. |
| Collagen peptides ease activity-related joint pain | Bongers, C. C. W. G., Ten Haaf, D. S. M., Catoire, M., et al. (2020). Effectiveness of collagen supplementation on pain scores in healthy individuals with self-reported knee pain: A randomized controlled trial. Applied Physiology, Nutrition, and Metabolism, 45(7), 793-800. https://doi.org/10.1139/apnm-2019-0654 PubMed | Direct RCT—useful for “cup-a-day” collagen benefit mention. |
| Broad clinical evidence that oral collagen supports joint health | Martínez-Puig, D., Costa-Larrión, E., Rubio-Rodríguez, N., & Gálvez-Martín, P. (2023). Collagen supplementation for joint health: The link between composition and scientific knowledge. Nutrients, 15(6), 1332. https://doi.org/10.3390/nu15061332 PMC | Narrative review summarizing 30+ human trials; backs your overview of collagen science. |
| Gelatin & gut-barrier support | Scaldaferri, F., Lopetuso, L. R., Petito, V., et al. (2014). Gelatin tannate ameliorates acute colitis in mice by reinforcing mucus layer and modulating gut microbiota composition. United European Gastroenterology Journal, 2(2), 113-122. https://doi.org/10.1177/2050640614520867 PubMed | Demonstrates gelatin-based compound improving intestinal integrity—matches your “gut-health” section. |
| Bone-broth peptides modulate immune function | Zhang, J., Wang, X., Li, H., et al. (2022). Immunomodulatory effects of chicken broth and histidine dipeptides on a cyclophosphamide-induced immunosuppression mouse model. Nutrients, 14(21), 4491. https://doi.org/10.3390/nu14214491 PMC | Shows chicken-broth hydrolysate restoring immune markers—supports your “immunity sip” claim. |
| Bone broth supplies amino acids & exerts anti-inflammatory effects | Mar-Solís, L. M., Soto-Domínguez, A., Rodríguez-Tovar, L. E., et al. (2021). Analysis of the anti-inflammatory capacity of bone broth in a murine model of ulcerative colitis. Medicina, 57(11), 1138. https://doi.org/10.3390/medicina57111138 PMC |
