Instant Pot (Pressure Cooker) Bone Broth

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Ingredients Minutes Calories
Prep Cook Servings
15 min 2 h 8
Instant Pot (Pressure Cooker) Bone Broth
Health Highlights


2 medium leek(s) Leek (medium; cleaned and cut in half crosswise)
1 medium Carrots (medium; peeled and cut into three pieces)
1 kg Chicken bones (assorted; (I use a mixture of chicken; pork bones from; freezer; cross shanks and oxtails))
8 cup Water, filtered ((enough to cover the bones but not more than 2/3rd the capacity of the pressure cooker))
1 tsp Apple cider vinegar ((optional))
2 tbsp Fish sauce ((Red boat brand is great))


  1. Toss the veggies in the pressure cooker (make sure it’s at least 6-quarts), and toss in your bones (frozen is fine). Then, cover with water (make sure you don’t fill more than two-thirds capacity!).
  2. Add the vinegar (optional) and fish sauce.
  3. Then, cover and lock the lid, and program to high pressure. If using a stovetop pressure cooker, place the pot on a burner set on high heat. Once the indicator pops up showing that the contents of the pot have reached high pressure, immediately decrease the temperature to the lowest possible setting to maintain high pressure (low is normally adequate).
  4. Set the timer for 30 minutes (I let it go for 50 minutes if I’m cooking meaty shanks or oxtails). If I’m not in a rush, I set my Instant Pot on high pressure for 2 hours—the broth only gets better with more time.
  5. When the timer goes off, turn off the burner and remove the pot from the heat. Let the pressure release naturally (10-15 minutes).
  6. Remove the lid, skim of the scum (if you desire), and strain the broth. Done!

Nutrition Facts

Per Portion

Calories 18.6
Calories from fat 0.8
Calories from saturated fat 0.1
Total Fat 0.1 g
Saturated Fat 0.0 g
Trans Fat 0
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 363 mg
Potassium 75 mg
Total Carbohydrate 4.1 g
Dietary Fiber 0.6 g
Sugars 1.4 g
Protein 0.6 g

Dietary servings

Per Portion

Vegetables 0.6

Energy sources