How to Make Bone Broth in Your Instant Pot (with Farm-Fresh Soup Bones!)
If you’ve been curious about making bone broth but short on time—good news: your electric pressure cooker is about to become your new best friend.
We all know bone broth is packed with nutrients that support healthy hair, skin, nails, and joints. That’s thanks to the natural collagen and gelatin found in bones. And when you start with bones from well-raised animals—like the ones right here at Creamery Creek—you get even more flavor and benefit in every sip.
Start with the Right Bones
I usually begin with our package labeled "Soup Bones"—our dry-aged beef bones with little meaty bits still attached. But honestly, any beef bones with marrow will work, especially bones from a roast or shank. The key is to use bones that have some connective tissue and marrow—that’s where the magic happens.
You can even reuse your bones for a second "lite" batch!
Step 1: Pressure Cook to Separate Meat & Bone
This is my fast-track method to separate out the meat:
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Place the soup bones on the trivet in your Instant Pot.
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Add about 4 cups of water.
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Set to Manual / High Pressure for 60 minutes.
After cooking, remove the bones and separate the meat. Leave the marrow (that creamy, white center inside the bone) right where it is. I save the meat for things like casseroles, sauces, or scrambled with eggs for a quick, protein-rich breakfast.
Optional flavor boost: Roast or smoke your bones before this step. It deepens the flavor of your finished bone broth.
Step 2: Make Your Bone Broth
Now it’s time to make the actual broth:
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Place the bones back into the Instant Pot liner, and fill halfway with water.
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Add:
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1 tablespoon apple cider vinegar (helps draw nutrients from the bone)
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A handful of onion scraps and celery pieces
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Make sure not to exceed the “Max Fill” line.
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Close the lid and set the valve to Sealing.
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Press Manual, then use the “–” button to go all the way down to 0... then press it one more time. Magic! You’ll get 240 minutes (4 hours) of pressure cooking time.
Want extra-rich, jiggly broth? I often run it for two 240-minute cycles, especially if I’m planning to freeze some for future use.
Step 3: Strain & Store
Once it's done, pour everything through a strainer into a large bowl. Then choose your own adventure:
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Feeling organized? Pour into quart-sized freezer bags and freeze for future soups, stews, or sipping.
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Feeling realistic? Pop it into a pitcher in your fridge and ladle out what you need throughout the week.
Why Bone Broth from Our Farm Makes a Difference
Our beef soup bones come from animals raised with care, on grass, sunshine, and respect. That matters—not just for ethical reasons, but because high-quality bones make better-tasting broth with more nutrients.
So pull out that pressure cooker, grab a pack of Creamery Creek bones, and give this a try. Let me know how it goes for you—I’d love to hear how you’re using your broth!
XOXO,
Louisa