Instant Pot Bone Broth With Additional Immune Boosting Ingredients


Traditionally, bone broth can take anywhere from 18-24 hours to properly make. With the use of the Instant Pot, you can now have a beautiful, nourishing bone broth in as little as 3 hours.


Why make bone broth?

Bone Broth:

  • is full of antioxidants that help to boost the immune system. I also throw in a bunch of immune boosting ingredients like chaga, turmeric, ginger, fresh herbs, onion and garlic for their health benefits. Check out our soup recipe for the full list of ingredients I like to include in my broths and why

  • contains healing compounds (chondroitin sulfate & glucosomine) that are known to help with inflammation, joint pain, and arthritis

  • the collagen and gelatine present in bone broth soothes the digestive tract, reducing inflammation, and helping with the digestion and assimilation of foods

  • is rich in the amino acid proline as well as collagen. Proline is needed in the production of collagen in the body. Collagen levels naturally decreases with age. The loss of collagen and elastin causes your skin to wrinkle and sag. If you want to keep your skin firm, boost your bodies collagen production by drinking bone broth on a regular basis. Check out the recipe for our anti-aging facial serum and other beauty tips related to anti-aging

  • it assists in liver detoxification. The minerals and amino acids present help to eliminate heavy metals in the body, aids in digestion and helps with elimination of waste

  • it promotes a good quality sleep. The gelatine in bone broth is rich in the amino acid glycine. Glycine helps you fall asleep, controls your core temperature during rest and helps to stabilize your sleep cycle. Bone broth is also rich in magnesium that helps relax you and prepare you for sleep

  • bone broth is low in carbs and rich in protein. It helps to stabilize blood sugar levels. The glycine in bone broth can also help to lower blood sugar levels

  • it promotes weight loss

  • it helps with energy and recovery


Instant Pot

No need to cut anything up, you just end up straining it at the end! Simply leave whole (if it will fit) or break the veggies into halves or pieces.

  • 2.5 - 3 lbs of soup bones (a chicken or turkey carcass, marrow bones, hooves, chicken feet, you name it. The more cartilage rich the bones, the more gelatine there will be in the broth) - try to ensure the bones are GOOD quality. Good quality = free-range and organic

  • 1/2-1 brown onion

  • 4 cloves of garlic

  • 1 large carrot, broken in half

  • a piece of celery, broken in half

  • a handful of parsley or other herbs (rosemary, thyme, sage, or whatever you would like)

  • fresh turmeric, 1 inch piece

  • fresh ginger, 2 inch piece

  • 2 chunks of chaga or 1-2 tbsp of chaga pieces, you can purchase it here

  • 2 bay leaves

  • 1 -2 tbsp apple cider vinegar (it helps pull the minerals from the bones)

  • 1/2 - 1 tbsp whole black pepper + more ground to taste

  • 2 tsp sea salt + more to taste

  • water - enough to cover everything in the Instant Pot (do not exceed the max fill line)

    - If you pre-boil your water while you are getting everything else ready, this will cut down the pressurization time
    - If you add too much water, the bone broth may not be gelatinous when cool. It is still good for you and full of minerals and nutrients, there may just be a little too much water

Bone Broth Ingredients


  • start by pre-boiling your kettle

  • while the water is coming to a boil, place all of your ingredients into the Instant Pot, if you have any vegetables on the way out (wilted carrot or beetroot greens, 1/2 an onion, celery leaves), now is the time to use them

  • once the water is boiled, place it on-top of all of your ingredients so that it is just covering everything/not exceeding the max fill line

  • place the lid on the Instant Pot, close it and ensure the valve on the top is sealed

  • using the high-pressure manual setting, set the timer for 3 hours and allow for the Instant Pot to come to pressure

  • let cook for 3 hours and then do a quick release of the pressure

  • strain the broth with a sieve and store in mason jars for up to 1 week in the fridge. If freezing, leave a few inches on the top for it to expand

    enjoy for breakfast, as a snack, or in other recipes

Bone Broth

Disclaimer: the information provided in this post is for educational purposes only.   It has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease.