A love letter to the makers of the Instant Pot & a Recipe for IP Bone Broth

OK. So I might be about 2 years behind on the revelation that is the Instant Pot, but to be perfectly honest I drug my feet for so long because I could not imagine yet another kitchen device/gadget taking up space in my kitchen. Between my slow cooker, dehydrator, food processor, spiralizer and blender; I could not bring myself to go out and buy the Instant Pot too! My feelings changed when I finally received one as a gift and got the chance to use it. Now I finally understand what all the fuss is about. If cooking an entire chicken in 12 minutes or making bone broth in 120 minutes is not your thing, then this gadget might not be for you, but for me it will be life changing. I have already made more bone broth in the last few weeks than I have in the last year. What used to take me 24-36 hours in the slow cooker or on the stove now take me about 120 minutes. The Instant Pot is worth it for only the use of making bone broth alone. Don't get me wrong, I love the smell of soup, but not for over 24 hours straight. Half the time I would make bone broth in my slow cooker, but I would be sick of it before it was even ready to drink or use! If there is one negative comment about this device, I will admit that the IP does not always create the most pretty to look at meals as moisture/steam is involved, but because of the use of steam and pressure, meat is perfectly tender and never dry.  

Instant Pot Bone Broth

In case the phrases bone broth or "leaky gut" are not a part of your everyday language, allow me to explain a few things on these trendy topics. Bone broth is essentially a glorified chicken soup or stock. If we were to ask our grandparents or great grandparents for a recipe to make soup, I can guarantee that Campbell's chicken broth was not included in the recipe. Traditionally speaking, broth or soup was made from the bones of an animal, and not from bullion cubes. 100 years ago people knew that by cooking the bones in water for long periods of time not only would the water be infused with the savory flavors of chicken bones, but it would also be infused with nutrients as well. And yes MAYBE the store bought canned broth might be good when you're sick, as it will contain sodium to help with proper hydration, but it is severely devoid of nutrients that a real broth or stock would contain. The nutrients I am referring to are primarily amino acids from the collagen and gelatin component of bones. And yes, you have probably heard of collagen before and that it is great for your hair, skin and nails as it works to strengthen tissue and promote elasticity, but it's not just good for your skin. Collagen also works to strengthen your GI tract (where your immune system starts) the same way it can strengthen skin, hair, and nails. If unfamiliar with the term "leaky gut", it essentially means the gut or intestinal tract is more permeable than it should be. The intestinal tract should act as a tight wall as it works to protect and defend the immune system. In this aspect, bone broth can work to reverse "leaky gut".  Bone broth is a rich source of glutamine, an amino acid that can help repair any damages to the intestinal lining and act to fortify the GI tract and thus the immune system. Bone broth also contains amino acids such as glycine, which can promotes relaxation and improved sleep quality. Lastly, bone broth is an excellent source of NAC or N-acetylcysteine. This sulfur containing compounds works to support detox and lung health, this is especially good to have when you are feeling under the weather! So in short "bone broth" is simply a broth created from the bones of an animal (like a chicken) and it contains all of the nutrients that are inside the bone that we don't  eat. I guess my pet dog, Sully, already knows what's up!


1-2 pounds fresh or frozen bones from chicken, beef, lamb etc. (I usually save bones leftover from at least 2 chickens in the freezer before making a broth) 

1 yellow onion, cut in chunks

1 tsp black peppercorn

2 garlic cloves

2 tbsp apple cider vinegar

1 generous pinch of salt

3 celery stalks cut in chunks

2 sprigs of rosemary

2 sprigs of thyme 

4-6 cups cold water 


This recipe is insanely easy. Begin by adding your fresh or frozen leftover bones into your Instant Pot. Next add in celery, garlic, onion and any other veggie scraps you have in the fridge. Carrot tops, beet stems, garlic peels all contain tons of nutrients and flavor perfect for your broth and don't worry you will scoop all this stuff out afterwards anyways! Next add in your filtered water. Depending on the size of your instant pot it will likely fit an additional 6 cups or so of water. Lastly add in your peppercorns, herbs, salt and don't for get to add the apple cider vinegar as this works to release the nutrients from the bones. Finally place the lid onto your Instant Pot and lock it into place. You always want to make sure the nozzle on the lid is turned so that it is NOT venting to allow pressure to build in your Instant Pot. Turn your machine on and press the manual button. Make sure pressure is on high and set is for 2 hours or 120 minutes.

Your machine will take about 15 minutes or so to build enough pressure to start the cooking process. Once it does, the timer will start. After your timer has gone off, turn your instant pot off and remove any objects from above the spout/nozzle. Allow your machine to naturally release pressure for about 10-15 minutes before flipping the nozzle on your machine towards vent to allow remaining pressure to be released. Once all the pressure has been released, remove your lid and scoop out all solids from your bone broth. Alternatively you can allow to cool completely before pouring the broth through a metal strainer. Store bone broth in glass containers. Bone broth will stay 1 week in the fridge an 3 months in the freezer. 

Tip: once bone broth has cooled completely pour into BPA free ice cube tray and freeze to keep bone broth cubes easily accessible. 

Lindsay Reno