How to Make Bone Broth in a Slow Cooker or Instant Pot

Bone broth is a simple, savory way to add warmth and flavor to everyday meals. Made by gently simmering bones, vegetables, herbs, and water, it can become a useful staple for soups, sauces, meal prep, and mindful eating. A homemade batch also lets you control the ingredients, salt, and cooking time.

The method you choose depends on your schedule and kitchen equipment. A slow cooker delivers a long, gentle simmer with very little supervision, while an Instant Pot creates a concentrated broth in a fraction of the time. Both methods can produce a flavorful stock when you use quality ingredients and follow safe handling practices.

For anyone following a structured wellness routine, bone broth can make simple meals feel more satisfying. It fits naturally into the Dr. Kellyann Bone Broth Diet approach, which pairs broth with nutrient-dense foods, mini-fasting, recipes, movement, and practical lifestyle habits.

Select bones and fresh ingredients

Use beef marrow bones, knuckle bones, oxtails, chicken backs, wings, feet, or a combination. Bones with cartilage and connective tissue can create a richer, more gelatinous broth after chilling. Roasted bones generally provide a deeper flavor, while raw chicken bones create a lighter result.

For a basic batch, add one onion, two carrots, two celery stalks, a few garlic cloves, and herbs such as parsley, thyme, or bay leaf. A tablespoon or two of apple cider vinegar may help extract compounds from the bones, although the finished broth should not taste strongly acidic. Keep the ingredient list simple so the broth remains versatile.

Choose bones from a reputable source and avoid adding too many strong vegetables, such as cabbage or broccoli, during a long cook. They can overpower the flavor and may produce an unpleasant aroma. Salt lightly during cooking, then adjust each serving when you use it.

Prepare bones for a slow cooker

For a more robust bone broth, roast beef or poultry bones on a baking sheet at 425°F for about 30 to 45 minutes, turning once if needed. Chicken bones may need less time. Roasting is optional, but it caramelizes the surface and gives the finished broth a darker color and fuller taste.

Place the bones in the slow cooker with the vegetables, herbs, and vinegar. Add enough cold water to cover the ingredients, while staying below the cooker’s maximum fill line. Leave a little space because the liquid may bubble gently during the cooking process.

Cook on low for 12 to 24 hours for beef bones and roughly 8 to 12 hours for chicken bones. The longer time can create a deeper flavor, but the broth does not need to cook indefinitely. Check the water level occasionally if your appliance allows it, and add hot water if the bones become exposed.

Make bone broth in an Instant Pot

Add the bones, vegetables, herbs, vinegar, and water to the Instant Pot. Do not fill beyond the manufacturer’s maximum line; pressure cooking requires room for steam. If you are using roasted bones, allow them to cool slightly before transferring them to the pot.

Secure the lid and set the appliance to high pressure. Chicken broth usually needs about 90 minutes, while beef or mixed bones often benefit from 120 minutes. Let the pressure release naturally for at least 20 to 30 minutes before carefully venting any remaining pressure. Consult your appliance manual because settings and safety features vary by model.

Pressure cooking is convenient, but it does not eliminate the need for proper preparation. Remove excess foam if desired, and avoid packing the pot too tightly. A smaller batch is preferable to an overfilled one, especially when bones are large or irregularly shaped.

Choose the method that suits your routine

Both appliances can make nourishing, flavorful broth, but they offer different advantages. Slow cooking is ideal when you want a set-it-and-check-it approach. The Instant Pot is useful when you need broth the same day or want to prepare a batch around a busy schedule.

Feature	Slow cooker	Instant Pot
Typical cooking time	8–24 hours	About 2–3 hours, including pressure release
Flavor profile	Deep, gentle, gradually developed	Concentrated and savory
Supervision	Minimal, with occasional checks	More active setup and pressure release
Best for	Overnight cooking and large batches	Same-day meal preparation
Energy and space	Uses countertop space for longer	Uses countertop space for a shorter period
Texture after chilling	May become gelatinous with collagen-rich bones	Can also gel when chilled, depending on ingredients

The finished broth may vary from batch to batch. Gelatinous texture is a useful sign that collagen-rich ingredients were included, but a liquid broth is still suitable for cooking and sipping. Fat may rise to the surface as it cools; you can leave it in for flavor or remove some after refrigeration.

Strain, cool, and store it safely

When cooking is complete, use tongs to remove the large bones and vegetables. Pour the liquid through a fine-mesh strainer into heatproof containers. Avoid pouring boiling broth into a sealed container, and divide a large batch into smaller portions so it cools more quickly.

Refrigerate the broth promptly and use it within three to four days. For longer storage, freeze it in freezer-safe jars, silicone molds, or small containers, leaving room for expansion. Frozen portions are convenient for sauces, soups, rice, and quick savory drinks.

Reheat only the amount you plan to use. Bring broth to a steaming temperature, but avoid repeatedly cooling and reheating the entire batch. Discard broth that smells sour, develops mold, or has been left at room temperature for an unsafe length of time.

Add broth to everyday meals

A mug of warmed broth can serve as a simple savory option between meals, while chilled broth can become the base for vegetable soup or a protein-rich stew. Use it instead of water when cooking rice, quinoa, lentils, or beans. It can also add body to pan sauces without relying on heavy cream.

To make a satisfying bowl, combine broth with shredded chicken, leafy greens, mushrooms, zucchini, or another vegetable. Add lemon, ginger, garlic, or fresh herbs near the end of cooking to brighten the flavor. If you are monitoring sodium, choose unsalted bones and season your portion rather than the whole batch.

Bone broth is one component of an overall eating pattern, not a complete substitute for balanced meals. Pair it with vegetables, quality protein, healthy fats, and adequate hydration. Individual dietary needs vary, so people with food allergies, medical conditions, or sodium restrictions should review ingredients with a qualified health professional.

Make broth preparation part of your plan

A consistent routine makes homemade broth easier to maintain. Freeze broth in single-serving portions, label each container with the date, and keep a few flavor combinations ready. You can also save suitable bones from meals in a freezer bag until you have enough for a full batch.

• Roast beef or poultry bones first when you want a darker, richer flavor.
• Use cartilage-rich bones, such as chicken feet or knuckles, for a more gelatinous texture.
• Keep the cooking liquid below the appliance’s fill line.
• Chill broth quickly and refrigerate or freeze it promptly.
• Season individual servings so one batch can support soups, sauces, and sipping.

For busy days, ready-to-use bone broth can provide a practical alternative to making a fresh batch from scratch. Dr. Kellyann’s broth and collagen products are designed to make broth-centered routines easier to follow, whether you are preparing a quick cup, building a recipe, or organizing meals around the 21-day plan.

Start with the method that best fits your schedule: load the slow cooker before bed for a gentle overnight simmer, or use the Instant Pot when you need a concentrated batch sooner. Explore the Dr. Kellyann Bone Broth Diet book, recipes, and wellness products to build a convenient broth routine that supports your broader approach to nourishing meals and daily wellness.