Quick Answer
- A pressure cooker produces a rich, gelling broth in about 2 to 3 hours instead of a full day.
- Fill only to the pot’s maximum line, since pressure cookers need headroom to work safely.
- Lean on collagen rich joints for the best gel; beef bone broth runs richer, chicken bone broth lighter.
- When even a couple of hours is too much, a ready made broth or bone broth protein is there.
If you love the idea of homemade bone broth but not the all day simmer, a pressure cooker like an Instant Pot is the answer. It produces a rich, gelling broth in a fraction of the time, which makes the whole project far more practical for a busy week. Here is how to do it well, plus an even faster option for the days you have none to spare.
The pressure cooker works by raising the temperature under pressure, which speeds up the extraction of collagen and flavor from the bones. The result is remarkably close to a long simmered broth in about two to three hours instead of a full day.
What You Will Need
- Bones, a mix of collagen rich joints and meaty bones. See the best bones for bone broth.
- A splash of vinegar, plus aromatics like onion, garlic, carrot, celery, and peppercorns.
- Water, filled only to your cooker’s maximum line.
- An Instant Pot or similar electric pressure cooker.
The Method
- For beef, roast the bones first for deeper flavor. Chicken bones can go straight in.
- Add bones, aromatics, and a splash of vinegar, then fill with water up to the pot’s max line, no higher.
- Seal the lid and set to high pressure: about 2 hours for chicken, 3 for beef.
- Let the pressure release naturally for the clearest, cleanest broth.
- Strain out the solids, cool quickly, and store in the fridge or freezer.
Do not overfill the pot, since pressure cookers need headroom to build pressure safely. Filling only to the max line is the single most important rule, and it is worth repeating because it is the most common mistake.
Getting a Good Gel
A firm gel when chilled is the sign of a collagen rich broth, and the pressure cooker is excellent at producing one. Lean on joint heavy bones, knuckles, and feet, and do not add too much water. The richness also depends on the animal: a beef bone broth comes out deep and full bodied, while a chicken bone broth is lighter but still gels well thanks to chicken feet. For more on the science of the gel, see does bone broth have collagen.
Instant Pot vs. Slow Cooker vs. Stovetop
Each method makes good broth; they simply trade time for attention. The pressure cooker is the fastest by far. The slow cooker is the most hands off, running overnight on its own with no supervision. The stovetop is traditional but needs a long, watchful simmer and the occasional top up of water. If you are new to the whole process, our beginner’s guide to homemade bone broth walks through all three, and the types of bone broth page can help you pick which animal to start with.
Tips for the Best Pressure Cooked Broth
- Use a natural pressure release rather than a quick release for a clearer broth.
- Roast or brown beef bones first to build deeper flavor that the shorter cook would otherwise miss.
- Include plenty of collagen rich joints so the speed does not cost you the gel.
- Season at the end, since the broth concentrates as it cooks.
- Strain through a fine sieve for a smooth, clean result.
Is Pressure Cooked Broth as Good?
It is very close, and many people cannot tell the difference between a pressure cooked broth and one that simmered all day. You trade a little of the slow, traditional character for a huge saving in time, and you still get a rich, collagen rich, gelling broth. For a busy household, that trade is usually well worth making, and it is often what turns broth making from an occasional event into a regular habit.
When Even Two Hours Is Too Much
Some weeks there is no time to cook at all, and that is completely fine. A quality ready made broth or a tub of bone broth protein gives you the same warm, nourishing cup in minutes, and the different forms of bone broth make it easy to keep some on hand. Plenty of people pressure cook a batch when they can and rely on ready made for the rest. However you make it, our guide to how long bone broth lasts will help you store it well, and how to use bone broth has plenty of ideas for enjoying it.
How Much Water and Bones
Fill the pot about halfway with bones, then add water only up to the maximum line. This ratio gives a rich result without diluting it, and it keeps you within the safe fill level. Resist the urge to cram in more bones or top up with extra water, since both can affect how the cooker builds pressure and how well the broth gels. A little restraint here gives a better, safer batch.
Flavor Tips for a Faster Broth
Because the cook is shorter, a few touches help build the depth that a long simmer would otherwise provide. Roast or brown beef bones first for a deeper, savory flavor. Add hearty aromatics like onion, garlic, and bay along with the bones. And season at the end, brightening the finished broth with a little salt and a squeeze of lemon. These small steps close most of the gap between a two hour pressure cooked broth and an all day one.
Storing Your Instant Pot Broth
Cool the broth quickly after cooking and refrigerate it within a couple of hours. It keeps for about four to five days in the fridge and several months in the freezer. Portioning before freezing means you only thaw what you need. Our guide to how long bone broth lasts covers the timelines and how to tell if a batch has gone off.
Safety Reminders
Pressure cookers are safe and convenient when used as directed, but a few reminders matter. Never fill past the maximum line, always ensure the valve and seal are clean and correctly positioned, and let the pressure release before opening. Following your appliance’s instructions keeps the process smooth. For a gentler, no pressure alternative, the slow cooker method runs safely overnight on its own.
Batch Cooking in Your Instant Pot
Because the pressure cooker is so fast, it is ideal for regular batch cooking. In an afternoon you can produce enough broth for a week or more, then portion and freeze it. Many people make this a routine: load the pot, run a two to three hour cycle, strain, cool, and stock the freezer. Compared with the all day stovetop or overnight slow cooker methods, the Instant Pot turns broth making from an occasional project into something you can fit into a normal day.
To get the most from each batch, fill the pot about halfway with a mix of collagen rich and meaty bones, add water to the maximum line, and choose your animal to suit your plans: a versatile chicken bone broth for everyday use, or a richer beef bone broth for hearty dishes. Cool and store the broth promptly, and freeze it in single serving portions so you only thaw what you need. The slow cooker method is a good hands off alternative when you would rather not watch the clock at all, and our beginner’s guide compares every approach.
A Note on Convenience
Even at two to three hours, pressure cooking is a commitment that not every day allows. The beauty of having options is that you never have to skip a cup. When the Instant Pot is impractical, a quality ready made broth or a tub of bone broth protein delivers the same warm, collagen rich result with zero cooking, and the various forms of bone broth make it easy to keep some stocked. Most people who drink broth regularly settle into a blend of homemade batches and ready made backups, which keeps the habit going through even the busiest weeks without any sense of compromise.
Frequently Asked Questions
How long does bone broth take in an Instant Pot?
About 2 hours on high pressure for chicken and 3 hours for beef, plus time for the pressure to release naturally. That is far quicker than the all day stovetop or slow cooker method.
Can you overfill an Instant Pot when making broth?
No. Fill only to the pot’s maximum line, since pressure cookers need headroom to operate safely. Overfilling is the most common mistake.
Does Instant Pot bone broth gel?
Yes, often very well. The pressure cooker is efficient at extracting collagen, so a broth made with joint heavy bones and not too much water sets firmly when chilled.
Is pressure cooked bone broth as good as slow simmered?
It is very close, and many people cannot tell the difference. The pressure cooker trades the long, traditional simmer for speed while still producing a rich, gelling broth.
Should I use quick release or natural release?
A natural pressure release generally gives a clearer, cleaner broth. A quick release works in a hurry but can leave the broth slightly cloudier.
Can I cook frozen bones in an Instant Pot?
Yes. You can add frozen bones directly, though you may want to extend the cook slightly. Roasting them first still improves flavor, but it is not strictly required.