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easy bone broth in the pressure cooker or crockpot

Easy Bone Broth

George Bryant (Civilized Caveman)
Servings 8 cups


  • 3 pounds chicken parts backs, necks, bones, carcasses
  • 1 large yellow onion trimmed and cubed
  • 2 medium carrots cleaned and chopped into 3 inch segments
  • 2 bay leaves
  • 2 tbsp lemon juice ½ lemon
  • 1 teaspoon salt
  • Water different for different methods


  • Place your meat in the bottom of your instapot
  • Add your onion and carrots all around your meaty bones
  • Add 2 bay leaves, lemon juice and sprinkle salt over your ingredients
  • Fill your instapot with water to 2/3 of the container (no more than 2/3)
  • Place the lid on, lock it in place and close the release
  • Set your instapot on high for 2 hours for the best flavor and once complete let the pressure release naturally
  • When done, strain through a big mesh strainer and store
  • Bone broth stays fresh in the fridge for 3 days or can be frozen for up to a year
  • (See the notes for freezing)


For freezing, you should freeze individually in silicon molds and then transfer to an airtight container for easy access. We use these molds and these molds