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How to Make Bone Broth (Recipe, with Instant Pot Option)

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Bone Broth Recipe with Tutorial
Wellness Mama » Blog » Recipes » Beef Recipes » How to Make Bone Broth (Recipe, with Instant Pot Option)

If you aren’t already making bone broth regularly, I’d encourage you to start today! It is an incredibly healthy and very inexpensive addition to any diet, and the homemade versions beat store-bought broth in both taste and nutrition (although there is some amazing homemade organic broth you can buy pre-made now).

This is the one nutrient rich food that anyone can afford to add!

What is Broth?

Broth (or technically, stock) is a mineral-rich infusion made by boiling bones of healthy animals with vegetables, herbs. and spices. You’ll find a large stock pot of broth/stock simmering in the kitchen of almost every 5-star restaurant. It is used for its great culinary uses and unparalleled flavor, but it is also a powerful health tonic that you can easily add to your family’s diet.

Broth is a traditional food that your grandmother likely made often (and if not, your great-grandmother definitely did). Many societies around the world still consume broth regularly as it is a cheap and highly nutrient dense food.

Besides it’s amazing taste and culinary uses, broth is an excellent source of minerals and is known to boost the immune system (chicken soup when you are sick anyone?) and improve digestion. Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. In fact, some even suggest that it helps eliminate cellulite as it supports smooth connective tissue.

It can be made from the bones of beef, bison, lamb, poultry, or fish. Vegetables and spices are often added both for flavor and added nutrients.
Delicious Homemade Bone Broth Tutorial- How to make perfect bone broth

Why Drink Bone Broth?

Anyone who has read Gut and Psychology Syndrome knows the many benefits of bone broth and how it can improve digestion, allergies, immune health, brain health, and much more.

What isn’t as well known is that broth can help reduce cellulite by improving connective tissue, increase hair growth/strength, improve digestive issues, and remineralize teeth.

Broth is also helpful to have on hand when anyone in the family gets sick as it can be a soothing and immune boosting drink during illness, even if the person doesn’t feel like eating.

Broth is very high in the amino acids proline and glycine which are vital for healthy connective tissue (ligaments, joints, around organs, etc). The Paleo Mom has a great explanation of the importance of these two amino acids:

In addition, glycine is required for synthesis of DNA, RNA and many proteins in the body. As such, it plays extensive roles in digestive health, proper functioning of the nervous system and in wound healing. Glycine aids digestion by helping to regulate the synthesis and of bile salts and secretion of gastric acid. It is involved in detoxification and is required for production of glutathione, an important antioxidant. Glycine helps regulate blood sugar levels by controlling gluconeogenesis (the manufacture of glucose from proteins in the liver). Glycine also enhances muscle repair/growth by increasing levels of creatine and regulating Human Growth Hormone secretion from the pituitary gland. This wonderful amino acid is also critical for healthy functioning of the central nervous system. In the brain, it inhibits excitatory neurotransmitters, thus producing a calming effect. Glycine is also converted into the neurotransmitter serine, which promotes mental alertness, improves memory, boosts mood, and reduces stress.

Proline has an additional role in reversing atherosclerotic deposits. It enables the blood vessel walls to release cholesterol buildups into your blood stream, decreasing the size of potential blockages in your heart and the surrounding blood vessels. Proline also helps your body break down proteins for use in creating new, healthy muscle cells.

What Kind of Broth?

Homemade, nutrient-dense bone broth is incredibly easy and inexpensive to make. There is no comparison to the store-bought versions which often contain MSG or other chemicals and which lack gelatin and some of the other health-boosting properties of homemade broth. However, if you’re short on time, I recommend Kettle & Fire’s grass-fed bone broth because it’s pretty gelatinous and made with organic ingredients.

In selecting the bones for broth, look for high quality bones from grass fed cattle or bison, pastured poultry, or wild caught fish. Since you’ll be extracting the minerals and drinking them in concentrated form, you want to make sure that the animal was as healthy as possible.

There are several places to find good bones for stock:

  • Save leftovers from when you roast a chicken, duck, turkey, or goose (pastured)
  • From a local butcher, especially one who butchers the whole animal
  • From local farmers who raise grass fed animals (ask around at your local farmers market)
  • Online from companies like US Wellness Meats (also where I get grass fed tallow in bulk- they sell pre-made high quality broth), Butcher Box, or Healthy Traditions (I order high quality beef, bison, lamb, and chicken bones from them at good prices)

This recipe for broth is my favorite and is an adaption of the recipe in Nourishing Traditions.

 

Delicious Homemade Bone Broth Tutorial- How to make perfect bone broth

Bone Broth Recipe (Stove Top or Instant Pot)

Make nourishing bone broth at home simmered on the stove top or in the Instant Pot in a fraction of the time.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Calories 16kcal
Author Katie Wells

Servings

16 cups

Ingredients

  • 2 lbs bones from a healthy source
  • 2 chicken feet (optional)
  • 1 gal water
  • 2 TBSP apple cider vinegar
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 1 TBSP salt (optional)
  • 1 tsp peppercorns (optional)
  • herbs and spices (to taste, optional)
  • 2 cloves garlic (optional)
  • 1 bunch parsley (optional)

Instructions

  • If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350°F.
  • Place the bones in a large stock pot or the Instant Pot.
  • Pour cool filtered water and the vinegar over the bones. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
  • Rough chop and add the onion, carrots, and celery to the pot.
  • Add any salt, pepper, spices, or herbs, if using.

Stove Top

  • Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
  • During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
  • Simmer for 8 hours for fish broth, 24 hours for chicken, or 48 hours for beef.
  • During the last 30 minutes, add the garlic and parsley, if using.
  • Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

Instant Pot

  • Add the garlic and parsley to the pot if using, place the lid on the pot, and set valve to seal.
  • Cook at high pressure for 2 hours, followed by either a quick release or natural pressure release. Either is fine.
  • Let cool slightly, strain, and store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

Nutrition

Nutrition Facts
Bone Broth Recipe (Stove Top or Instant Pot)
Amount Per Serving (1 cup)
Calories 16
% Daily Value*
Cholesterol 2mg1%
Sodium 458mg20%
Potassium 57mg2%
Carbohydrates 1g0%
Vitamin A 1575IU32%
Vitamin C 5.8mg7%
Calcium 21mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Detailed stove-top timing instructions below.

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Bone Broth Instructions

The first step in preparing to make broth is to gather high quality bones. As I said, you can find them from sources listed above or save them when you cook. Since we roast chicken at least once a week, I save the carcass for making broth/stock.

Chicken for Bone Broth

I usually aim for 2 pounds of bones per gallon of water I’m using to make broth. This usually works out to 2-3 full chicken carcasses. If possible I’ll also add 2 chicken feet per gallon of water (completely optional!).

You’ll also need some organic vegetables for flavor. These are actually optional but add extra flavor and nutrition. Typically, I add (per gallon of water and 2 pounds of bones):

  • 1 onion
  • 2 large carrots (if from an organic source, you can rough chop and don’t need to peel)
  • 2 celery stalks, rough chopped
  • 1 bunch of parsley

bone broth vegetables

Since I make in bulk, I usually use about 4 times the amount of each of these. You can make in any amount, just multiply or divide the recipe up or down.

If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350°F.

Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour cool filtered water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.

Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.

Making Homemade Bone Broth

Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done. These are the times I simmer for:

  • Beef broth/stock: 48 hours
  • Chicken or poultry broth/stock: 24 hours
  • Fish broth: 8 hours

During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.

During the last 30 minutes, add the garlic and parsley, if using.

Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

How to Use Bone Broth

Homemade Broth/Stock can be used as the liquid in making soups, stews, gravies, sauces, and reductions. It can also be used to saute or roast vegetables.

We try to drink at least 1 cup per person per day as a health boost, especially in the winter. My favorite way is to heat 8-16 ounces with a little salt and sometimes whisk in an egg until cooked (makes a soup like egg drop soup).

In times of illness (which doesn’t happen often) we will usually just drink bone broth until we start feeling better as it supports the body but is very easy to digest so the body’s energy can go to healing. In cases of stomach bugs or vomiting, bone broth often calms the stomach very quickly and helps shorten the duration of the illness.

If you don’t want to DIY, this is a great pre-made bone broth option shipped straight to your door!

If you aren’t already, make bone broth a regular part of your kitchen routine. It’s health boosting, inexpensive, and easy… you can’t afford not to!

This article was medically reviewed by Dr. Lauren Jefferis, board certified in Internal Medicine and Pediatrics. As always, this is not personal medical advice and we recommend that you talk with your doctor or work with a doctor at SteadyMD.

Do you already make bone broth? Will you try it now? Share your tips or questions below!

Bone broth is an incredibly nutritious and health-boosting food that is very easy to make. This step by step tutorial shows you how.

Sources

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Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

1,511 responses to “How to Make Bone Broth (Recipe, with Instant Pot Option)”

  1. Anne Avatar

    5 stars
    ! more question – the recipe doesn’t say to use the lid on the pot during cooking. I have found that I lose a lot of broth this way & the yield is not 16 cups. Do you use a lid ?

    Thanks Katie

    Annie

  2. Anne Rossbach Avatar
    Anne Rossbach

    Hi Katie,

    I love this recipe ! I skip everything accept the ACV, salt & pepper in the interest of time & it is still so very tasty. Today is my 5th batch but I forgot to let the bones sit 20-30 minutes in the water & ACV. The broth had just started to come to a boil by the time I realized it. I took it off the stove & let it sit for 30 minutes anyway. Do you think this will make a difference ?

    Thanks

    Annie

  3. Hankg Avatar

    Simmering the broth for 48hrs will mean that much of it will have evaporated away. Do you just use the concentrated amount ,or do you add more water as it’s simmering?

  4. Jackie Avatar
    Jackie

    I’m making bone broth today! I used your recipe loosely. I didn’t have celery and I added fennel stalks. I hope it’s yummy!

  5. Marnie Avatar
    Marnie

    Do you need to cook the broth for 48 hours or 8 hours?
    Thx,
    Marnie

  6. Sonia Lunas Avatar
    Sonia Lunas

    5 stars
    I freeze my broth into silicone trays with 2×2″ cubes (abt 1/3 cup each) then pop ’em and store in a sealed plastic container. Then I just grab however many I need, put into a wide mouth glass jar, seal it and submerge it into cold or hot water to thaw (depending on how much thaw time I have).
    I also will roast a pan of veggies (carrots, celery, onions etc) and drop them into a pot of broth for an instant soup that tastes like it took hours to make.

  7. Michelle Adame Avatar
    Michelle Adame

    5 stars
    I’m grateful you didn’t use an InstantPot or pressure cooker because I don’t have either and would prefer using my stock pots. I’m trying to stay away from metals from China and while I would like to get into pressure cooking, the ones that I’ve seen are over $200. I looked at the Bon Apetit “You’re doing it wrong” recipe and gleaned a few things, but boy, that seemed intense.

    I won’t be using the carrots and celery because of the oxalates, but overall I think your recipe is fantastic. Since my family has gone carnivore the last month or so, we’re on the road to living forever that no other diet or supplement could really offer. kidding, of course, but after being sick for years, this is the first thing I’ve done that has turned everything around.

  8. Betsy Avatar

    How do you cook for 24 or 48 hours? I work away from home 5 days a week and was thinking of making once a month on a Saturday. How? I have a slow cooker (crock pot) it’s not anywhere near large enough. It would be expensive to me to buy it for 2 people. And do you freeze bones until you have enough?

  9. Anita M Little Avatar
    Anita M Little

    5 stars
    Making bone broth for the first time today. I am a 70 year old retired lady who wants to keep healthy. I am hoping it does all the things I just read about it. I used beef neck bones from the local butcher and some vegetable trimmings so we shall see what develope.

  10. Jasmine Avatar

    When you simmer for 48 hours do you take the pot off the heat when you go to sleep and then put it back on to simmer or do you let it go all night long?

  11. Kate Avatar

    I’ve heard that most true bone broth gelatize after it’s refrigerated. Is this true ? My bone being isn’t gelatizing. Could this be because I added too much water in the pot?

  12. Amy Avatar

    What about all the fat, it’s good but in order to drink a cup of bone broth I would have to take a 1/4 cup and add water. Mine I just made from this recipe has marrow and the knuckle. ..?

  13. bee Avatar

    Hello!
    Does bone broth need the vinegar?
    My local butcher makes bone broth from pastured organic bones and water- that’s it.
    I get this for my Mom who is clearing heavy metals from her body. Heard that vinegar or acid leeches metal from the pot, so maybe this is the way when using a metal pot?
    Thanks for your thoughts!

  14. Melissa Avatar

    I just remembered I made homemade chicken broth using your recipe and it was done Saturday at noon. This means we are in the beginning of day 6. Is it okay, if it still smells fine, for me to cook with it for supper tonight or should it be dumped?

  15. Emily Avatar

    Tried making bone broth from Ox tail and I read how some people replace the evaporated water while it’s cooking. Well I must have added too much because now it won’t gel!! Upset. Can I still use this? I was making it for my 6 month old daughter! Thanks

  16. Robbin Avatar

    4 stars
    Thank you so much for this recipe! I just started last night around 5pm. Im not sure the size of the stock pot but I filled a gallon jug twice to fill pot a few inches from too once all bones and veggies we’re in ( I used more veggies then the recipe called for) I followed directions but when I woke up at 6am my pot was cooked down to half the amount… Is that what it’s supposed to do? It was such a big pot it would only simmer on 4 but obviously as it cooked down this morning it was a bit more then a simmer by the time I woke. Should I add more water or stop cooking? It’s only been 11 of the suggested 24 hours ?

4.23 from 220 votes (125 ratings without comment)

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