Instant Pot Chicken Bone Broth Recipe (In 3 Hours) (2024)

FAQs

Can you make bone broth in 3 hours? ›

I leave it going on the stove overnight or even when I'm out, since it is one the most minimal simmer. Alternatively, bone broth can also be made in a pressure cooker much more quickly, in 3-5 hours.

Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.

Tips for Making Bone Broth

This recipe calls for 2 pounds of mixed beef bones such as oxtail, marrow bones, and even short ribs. Bone broth should be cooked for a minimum of 12 hours. Although a richer, thicker stock is achieved with 24 to 48 hours. The slow cooker is ideal if you'd like a 48-hour broth.

It normally takes up to 4–5 hours…the long it gets cooked the better the broth is. Considerably, when boiling water can take up 5–10 minutes on a medium heat and it heats up faster on high heat. But for boiling beef or pork or chicken bones, it needs to simmer in low or medium heat.

If using a stock pot:

Bring to a boil and cook, uncovered, for 10 minutes. Skim off and discard any scum that has risen to the top. Reduce the heat to low and simmer, covered, for 2 hours for chicken and at least 4 hours for beef, lamb or pork. Add the remaining ingredients and bring to a boil.

I've found that two hours is a good amount of time for simmering chicken stock. A good amount of flavor is extracted from the chicken, but it's not an all-day affair. Just make sure you taste the stock, as it may need a little more time to get it to where you want it.

You can make a wonderful stock in as little as 4-6 hours which is great for your health. To get the maximum benefit and flavor from the bones, simmer for at least 12-24 hours. If you want to turn your chicken stock recipe into traditional bone broth, you should add as many extra bones as possible.

That's a good question. Too long — say, 10 or 12 hours — and the stock can become bitter and over-extracted. Too short — say, just an hour or two — and it's going to be thin and washed-out in flavor. Three to four hours is about right.

To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4½ hours for beef, pork, or mixed bones.

Cook for at least 10-12 hours, or until reduced by 1/3 or 1/2, leaving you with 6-8 cups of bone broth. The more it reduces, the more intense the flavor becomes and the more collagen is extracted. We find 12 hours to be the perfect cook time.

How many hours should you cook bone broth? ›

Typically, bone broth simmers for a surprisingly long period of time. Cooking it for 12 hours produces a deeply flavorful and excellent result, but it's not uncommon to let bone broth cook for 24 or even 36 hours—at which point the bones begin to crumble, and their nutrients and proteins seep into the broth.

Quite simply, it's a fast that involves drinking bone broth throughout the day instead of eating food. According to one of our incredible practitioners, Ali Miller RD, LD, CDE, "A bone broth fast is a type of modified intermittent fast that entails consuming bone broth several times per day as a replacement for meals."

But another indispensable bone broth ingredient comes in the form of vinegar, typically apple cider vinegar. You need this, not only for its slight acidic bite, but also to help extract the collagen and nutrients from the bones which give bone broth its richness and depth of flavor.

Once there is no longer anything left clinging to them and the look dry or porous, it is done. The best way to achieve this is to slowly, very slowly simmer the bones over a few days. Each time the stock gets reduced by half or the bones are left exposed, refill the pot and do not adjust the heat at all.

Is it better to slow cook or pressure cook bone broth? It is better to choose a technique that suits your life and goals. A pressure cooker will save you batch time and get you 75% of the nutrition benefits of bone broth.

Making a proper bone broth takes 16-24 hours! Use a slow cooker or make this when you will not be far from the stove for the whole time. Never leave your simmering pot on the stove unattended.

Typically, bone broth simmers for a surprisingly long period of time. Cooking it for 12 hours produces a deeply flavorful and excellent result, but it's not uncommon to let bone broth cook for 24 or even 36 hours—at which point the bones begin to crumble, and their nutrients and proteins seep into the broth.

Bone broth and stock are different. Bone broth should be cooked for at least 12 hours because part of the benefits of bone broth as you extract all of the minerals from the bones. It's not just about flavor. Chicken stock only takes about 2 hours on the stove or 45 min in pressure cooker.

To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat.