Instant Pot Bone Broth (AIP)
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Serves: 8-10
  • 2.5-3 pounds organic grassfed beef bones (or chicken/turkey bones)
  • 1 onion
  • 2 carrots, peeled
  • 2 stalks of celery
  • 1 knob of ginger, peeled
  • 1 sprig of rosemary
  • 2-3 sprigs thyme
  • 1 tablespoon minced garlic
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon turmeric
  • ½ teaspoon sea salt
  • Filtered water
  1. Preheat oven to 425 degrees. Line a baking sheet with foil or parchment Lay out beef bones on prepared sheet and roast for 45 minutes. If bones are frozen, roast for 50 to 55 minutes.
  2. Roughly chop onion, carrots, and celery and add to Instant Pot (or crockpot). Add in the remaining ingredients except for the water.
  3. Once bones are roasted, place them into the pot. Fill Instant Pot about 1-2 inches below the Max Fill line. (If using a crockpot, fill up to a few inches from the top.)
  4. Close the lid, make sure steam valve is sealed and set Instant Pot to Manual, on high pressure, for 120 minutes. (For crockpot, set on High for 4 hours, then turn down to Low for 24-48 hours.)
  5. After Instant Pot finishes cooking, allow pressure to release naturally, which will take another 1.5 hours. Open lid and remove bones, picking the meat off the bones for later use.
  6. Strain the bone broth using a fine-mesh sieve or strainer and pour into mason jars.
  7. Store in the fridge for about a week or freezer for several months.
~For quality soup bones, check with local organic farms. Or, order online fromUS Wellness Meats.
~When I heat up a cup of bone broth, I like to add some extra salt, ginger, and turmeric to my cup. Season however you like!
Recipe by Fed and Fulfilled at