Bone Broth Recipe
A bone broth recipe for beginners! Foolproof and and an easy way to reap all of bone broth's health benefits. Instant Pot and stovetop instructions.
- 2.5 lbs bones (more, if you can fit it)
- 10 cups filtered water (or until pot is full)
- 1 tbsp fish sauce (optional)
- vegetable trimmings (optional)
Put the bones into a large stock pot or Instant Pot. Add any vegetables, if using.
Next, add the water to the pot. Note: We just fill to the maximum line in our 3-quart Instant Pot. If you want to add fish sauce, add it now.
For the Instant Pot: use the manual, high pressure setting for 120 minutes. For stove top: bring the water to a boil and then simmer for at least 8 hours. (If you’re comfortable with it, let it go for up to 12 hours.) For the Instant Pot: you can either do a slow release and remove the broth whenever you get around to it, or if not in a rush, let it go for another run on manual, high pressure for 120 minutes. (See "recipe notes” below.)For stove top: Turn off the stove.
Remove the bones from the pot and strain the broth to remove any grit.
Skim the fat from the top, if desired.
- We linked some helpful equipment in our "Tips before making bone broth" section right above this article.
- To strain most of the grit that usually settles in the broth, use a fine mesh strainer after removing the bigger bones/veggies from the broth and before separating the fat.
- To skim the fat from the broth, our favorite method is to put the broth in a big bowl in the fridge until the fat solidifies at the top, and to then scrape the fat off. If you don’t want to wait or go this extra step, a fat separator works really well when the broth is still hot.
- We like to store broth in half gallon mason jars in the fridge, which allows us to just pour broth out when needed, versus scooping the broth out of Tupperware.
- If you don’t use the broth right away, you can freeze it into space-efficient ice cubes. For example, we use ice trays that equate to about 1/3 cup per cube if we need an exact amount later.
- We don’t salt our broth when cooking, aside from adding fish sauce. That way, we preserve the versatility of salting the broth to taste for recipes or drinking.
- If you’re using really big bones, like ham hocks, then try to crack the bones before or after simmering for a little bit, to maximize nutrient release.
- If you’re using frozen bones, and the bones are frozen together, let the water run over the bones while filling the pot so that they will become thawed enough for you to separate and fit them better into the pot.
- Feel free to let the broth sit in the Instant Pot for a while after it’s done cooking. We sometimes even let it sit overnight and then just do a brief cook (5 minutes, manual high) before removing the broth.
- If we only do one run in the Instant Pot, we will usually do another batch of broth using the same bones afterwards. The broth will be weaker, but the bones still have nutrients and minerals to give away. This also stretches the resourcefulness of the bones further before we dispose of them.
- Thicker, more gelatinous bones like beef bones will produce thicker broth than chicken bones with less time, so if your chicken bone broth doesn’t gel too much, cook it for longer.