A few years ago, I was suffering big time from migraines, nausea, and joint pain. It was a nightmare and eventually led me to consulting with a functional medicine doctor. You know what they recommended? Regularly drinking bone broth!

That’s when my Instant Pot bone broth recipe was born. I could have settled for store-bought, but making it yourself is much more cost-effective and customizable. Plus, after rounds and rounds of recipe testing, I discovered how easy it was to make in a pressure cooker compared to the stove or slow cooker.

A daily mug full of this nutrient-dense broth was exactly what I needed to feel like myself again. It quickly became my go-to feel-good solution for sick days, a nutritious base for soups and stews, a cooking liquid for my favorite grains, and so much more. I always keep a batch in my fridge or freezer now!

Bone Broth Ingredients 

Bones – The great thing about bone broth is that you can make it with any leftover animal bones. Chicken, turkey, beef, pork—you name it! I use grass-fed or pasture-raised bones whenever possible, as they tend to produce a thicker, more collagen-rich broth. Leftover bones from a whole roasted chicken, holiday turkey, bone-in ham, pig’s feet, or beef short ribs also work well. Just make sure that there’s little to no meat left attached to keep your broth clear and not overly greasy. 

Vegetables – For flavor, I simmered the bones with carrots, celery, onion, and garlic. Remember that veggie scraps work just as well as fresh vegetables. I keep carrot ends, celery leaves, onion skins, etc., in a heavy-duty freezer bag, then add what I need to the broth.

Vinegar – A splash of vinegar extracts minerals (such as calcium, magnesium, and potassium) from the bones, which ultimately makes the broth more nutritious. Apple cider vinegar is my usual go-to, but any vinegar works (you won’t taste it).

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Add aromatics – Toss in a small piece of ginger, lemongrass, or a halved lemon to brighten all the flavors.
• Change the herbs – You can swap the bay leaf for a few parsley stems, a sprig of thyme, rosemary, or sage leaves. Just use one herb at a time so you don’t overpower the stock. 
• Use spices – For a gentle warmth, add a pinch of cumin, coriander, turmeric, smoked paprika, red pepper flakes, star anise, or whole black peppercorns. 
• Adjust with salt – Add a pinch of salt at the very end to enhance the natural umami. 

How to Make Bone Broth in an Instant Pot

Step 1: Roast the bones. Arrange the bones on a baking sheet and roast them at 350°F for 15 minutes. Flip, then roast for another 15 minutes.

Step 2: Load the Instant Pot. Transfer the roasted bones to your Instant Pot along with the rest of the ingredients. Fill the pot with water until it reaches the 2/3 max fill line.

Step 3: Pressure cook. Seal the lid and pressure cook on high pressure for 90 minutes. Once the cook time is up, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.

Step 4: Strain, cool, and store. Let the broth cool for a few minutes, then strain it through a fine-mesh strainer into a large bowl. Add ice cubes to the stock, wait for them to melt, and pour the stock into jars. Store the broth for later.

Erin’s Tips and Tricks

• Always roast your bones! This step caramelizes the bones, which means deeper flavor, richer color, and a more satisfying broth. The only time I recommend skipping this step is if you’re intentionally going for a very light broth. 
• Naturally release the pressure before switching to a quick release. Because broth is all liquid, releasing the pressure too quickly can cause hot liquid to spray up through the steam valve, creating a messy, unsafe situation we don’t want!
• Always strain the broth through a fine-mesh strainer (or cheesecloth). This removes small bone and vegetable fragments and keeps the broth smooth for sipping or cooking.

Instant Pot Bone Broth FAQs

Ways to Use Bone Broth

My favorite way to enjoy bone broth is straight from a mug. I’ll warm it up in the microwave and sip on it first thing in the morning (usually before my first coffee of the day). It’s the best way to get through a chilly morning or flu season!

There are endless other ways to enjoy it, though. Check out these tasty ideas:

• Soups and stews – I’ll use the extra bone broth in my fridge for pretty much any hearty soup or stew. It gives my classic chicken noodle soup more protein and my beef barley soup extra amazing flavors.
• Cooking liquid for grains – Ditch the water and use bone broth to cook rice or quinoa. It instantly adds flavor and boosts the nutritional value!
• Sauces and gravy – The broth adds richness to any homemade gravy or pan sauce you love.
• Side dishes – Use the broth to steam or sauté vegetables like broccoli or asparagus, or replace some of the milk in mashed potatoes for a more flavorful option.

Storage

Refrigerator: After it’s strained and cooled, I like to portion the bone broth into sealed glass jars and keep it in the fridge. It stays fresh for 4 to 5 days.

Freezer: I like to cool the broth overnight in the fridge before transferring it to the freezer. The cooled stock freezes well for 2 to 3 months. I usually freeze 2 to 3 cups of stock at a time in freezer-safe containers or silicone molds for easy thawing.

Ingredients

Pork – Pork shoulder (also called Boston butt, pork butt, or picnic shoulder) is best for pulled pork recipes because it has a great balance of fat and connective tissue, which helps it become tender, juicy, and shreddable after pressure cooking. Pork loin can be used as a substitute, but it’s a leaner cut and won’t become as rich or succulent.

Spices – I seasoned the pork with a simple blend of coarse salt, garlic powder, and smoked paprika. Another dry BBQ seasoning mix you like can also be used.

Brown sugar – Adding brown sugar to the pork seasoning blend helps create a gorgeous caramelized crust around the outside. Feel free to use coconut sugar instead of brown sugar for a refined sugar-free version.

Apple cider vinegar – A splash of apple cider vinegar adds just enough tang to cut through the richness of the pork. Plus, the bright, slightly sweet note is unbeatable. If you don’t have ACV, use white vinegar or lemon juice instead.

Barbecue sauce – I typically go with a classic smoky, slightly sweet store-bought BBQ sauce. If you need a substitute, use a tangy mustard-based BBQ sauce instead. Or, to keep things wholesome, look for a sauce with no added refined sugars or make your own at home. 

See the recipe card below for full information on ingredients and quantities.

Variations

• Extra spicy – Add a pinch of cayenne pepper or chipotle powder to the dry rub, or stir 1 to 2 tablespoons of hot sauce into the barbecue sauce before cooking. 
• Extra smoky – For that “just off the smoker” taste, add a few drops of liquid smoke to the cooking liquid.
• Sweet & tangy – Swap some or all of the barbecue sauce for honey mustard or a Carolina-style vinegar-based BBQ sauce to give the pork a lighter, tangier flavor. 

How to Make Pulled Pork in the Instant Pot

Step 1: Season. Rub this spice blend all over the pork until it’s evenly coated.

Step 2: Sear. Sear the seasoned pork in the Instant Pot on Sauté mode until it’s browned on all sides. Transfer the seared pork to a plate.

Step 3: Deglaze the pot. Pour the broth and apple cider vinegar into the pot and use a wooden spoon to scrape up any browned bits stuck to the bottom.

Step 4: Pressure cook. Return the pork to the pot, add the BBQ sauce, and secure the lid. Set the valve to Seal and cook on High Pressure for 1 hour. Allow the pressure to release naturally for 10 minutes before turning the valve to Venting. 

Step 5: Shred. Remove the lid and use two forks to shred the meat. Serve and enjoy! 

Erin’s Tips and Tricks

• Cutting your pork shoulder into 3 or 4 large chunks makes it easier to sear and speeds up the pressure cooking process.
• Always sear the pork. The golden, crisp crust locks in the flavor and adds more texture to the final dish. If the pork is overcrowded in your Instant Pot, sear it in two batches instead.
• Let the Instant Pot release pressure naturally for at least 10 minutes. This helps the pork fibers relax and makes the meat more tender and easier to shred. If you do a quick release, the meat can seize up and be slightly tougher.

Pulled Pork FAQs

Storage

Refrigerator: Refrigerate the leftover pulled pork in an airtight container with the cooking liquid for up to 4 days.

Freezer: Once it has cooled, portion the pork into freezer-safe bags or containers (with the cooking liquid) and freeze for up to 3 months. Thaw the leftovers in the fridge overnight before reheating.

Reheating: For best results, reheat the pork on the stovetop over medium-low heat or in the microwave. Add a splash of broth or extra barbecue sauce to keep the pork juicy and flavorful if needed.

How to Make this Potato Brussels Sprouts Salad

Step 1: Roast the vegetables. Begin by placing the brussels sprouts and potatoes on a large baking sheet. Drizzle with olive oil, then roast at 425°F for 25-30 minutes, tossing half way through, until golden brown and crispy.

Step 2: Make the vinaigrette. Meanwhile, whisk all of the vinaigrette ingredients together in a small bowl or glass measuring cup and set aside.

Step 3: Cook bacon. Add the diced bacon to a skillet and cook until crispy, then transfer to a paper towel.

Step 4: Assemble salad. Add the kale to a large bowl, then drizzle HALF of the vinaigrette over it and use both hands to massage the kale for 30 seconds. Top the kale with the roasted veggies, bacon and goat cheese and enjoy!

Erin’s Expert Tips

If you’re using red potatoes, cutting into fourths should be good. If you’re using potatoes that are larger, you may need to slice them smaller. Alternatively, if you’re using baby potatoes, halving them should be ok.

Brussels Sprouts Salad FAQs