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.

It's surprisingly low-effort – While I'm the first to confess that beef stock does require commitment and lots of time to make (but it's worth it!), chicken stock is much less maintenance. Just plonk everything in a pot and let it simmer for 3 hours, and strain!

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.

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.

Bring to a really gentle simmer & cook for 4 hours for chicken, 6-8 hours for the other bones checking that it isn't drying out.

Let simmer uncovered at a low simmer for 4 to 6 hours. Check every hour or so to be sure there is still enough water in the pot. if the water is evaporating too quickly, lower the heat, or add a bit more water.

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.

Cover with a lid and place the pot over low heat. Allow the chicken bone broth to simmer on low for 6-8 hours. Once the bone broth has simmered for at least 6 hours, it's time to strain it.

The least amount time to make a bone broth is half an hour or more. 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.

Cutting the bones into smaller chunks will speed up the extraction process. Another time-saving technique is cooking your bone broth in a pressure cooker or Instant Pot instead of on the stovetop.

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."

To make homemade chicken stock, place chicken bones, vegetables, herbs and spices into a large pot. Cover with cold water then simmer for about 3 hours. Let it cool, then skim the fat. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

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.

Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer. Strain the stock through a fine-meshed sieve. Let cool. Scrape the fat that rises to the top.

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.

To do a bone broth fast, all you need to do is consume five to eight cups of bone broth (in addition to herbal tea and water) during a fasting period of 24 hours. This 24-hour period is long enough to give your digestive system time to reset.

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.