The Complete Guide to Making Bone Broth in a Slow Cooker or Instant Pot

Making bone broth in a slow cooker or Instant Pot is a practical way to turn inexpensive bones, vegetables and herbs into a deeply savoury stock. The long cooking process extracts gelatin, collagen and flavour, creating a versatile base for soups, sauces and warm drinks.

For Australian home cooks, bone broth can suit different routines. A slow cooker may be useful during a cool Melbourne evening, while an Instant Pot can reduce cooking time when you are managing a busy week in Sydney, Brisbane or Perth. Both methods produce excellent results when the ingredients, water level and cooling process are handled carefully.

The approach also fits the broader principles promoted in Dr. Kellyann’s Bone Broth Diet book: prioritising nourishing whole foods, using broth during mini-fasting periods and combining meals with sensible movement and lifestyle habits. Bone broth can support a structured eating plan, but it is best viewed as one food within a varied diet rather than a complete source of nutrition.

You can use beef, chicken, turkey or lamb bones, depending on availability and taste. Ask a local butcher for joint bones, marrow bones, chicken frames or feet, and compare them with packaged options at Coles, Woolworths, independent grocers or weekend farmers’ markets. Ready-to-use bone broth and collagen products can also be convenient when a homemade batch is not practical.

Selecting Bones And Fresh Ingredients

The best broth usually includes a mixture of bones. Joint bones, knuckles, wings, feet and necks contain connective tissue that helps create a gelatinous texture after chilling. Marrow bones add richness, while meaty bones contribute a stronger savoury flavour. Chicken frames are often inexpensive and easy to find after a roast.

Roasting bones first is optional, but it gives beef, lamb and chicken broth a darker colour and fuller taste. Place them on a tray and roast at about 200°C until browned, usually 30–45 minutes. Avoid letting them burn, as bitter flavours can carry through the entire batch.

Use cold water to cover the bones, but do not fill a slow cooker or pressure cooker beyond its marked safety line. Add onion, carrot, celery, garlic, bay leaves, parsley stems and black peppercorns. A small splash of apple cider vinegar is sometimes used to add acidity, although it is not essential and will not replace careful cooking.

For a balanced batch, gather:

• Two to three kilograms of bones, with a mixture of joints and meaty pieces
• One onion, two carrots and two celery stalks
• Garlic, bay leaves, parsley stems and peppercorns
• Two tablespoons of apple cider vinegar, if preferred
• Cold water sufficient to cover the ingredients without exceeding the appliance limit

Making Broth In A Slow Cooker

Place roasted or raw bones in the slow cooker, then add vegetables and herbs. Pour in enough cold water to cover everything by a few centimetres, keeping below the appliance’s maximum-fill line. Begin on high for around one hour, then reduce to low. This initial heating period helps the cooker reach a steady temperature.

Chicken broth generally needs 12–18 hours on low, while beef or lamb bones may benefit from 18–24 hours. There is no need to cook continuously for several days. Long cooking can deepen flavour, but it may also produce a stronger, slightly bitter taste if vegetables remain in the pot for too long.

Skim foam from the surface during the first few hours if convenient. Keep the lid on to reduce evaporation, and check the liquid level if your cooker runs hot. The finished broth should smell savoury and have a rich colour. It may be liquid while warm, then set into a soft jelly after refrigeration.

Strain the broth through a fine sieve into heatproof containers. Discard cooked bones and vegetables rather than reusing them. If you want a concentrated stock, return the strained liquid to a saucepan and simmer it uncovered until it reduces to the desired strength.

Making Broth In An Instant Pot

Add the bones, vegetables, herbs and water to the Instant Pot, staying below the maximum-fill mark. For a standard pressure cooker, use the manufacturer’s instructions for the correct pressure setting. Many Australian models operate on 220–240V, so use an appliance designed for the Australian electrical system rather than importing a model made for North American voltage.

Select high pressure and cook chicken bones for about 90 minutes, or beef and lamb bones for two hours. Allow a natural pressure release for at least 20–30 minutes before carefully releasing any remaining pressure. A gradual release helps reduce splashing from hot liquid and gives the broth time to settle.

Pressure cooking produces a useful stock in a fraction of the time required by a slow cooker. It may not develop quite the same roasted depth unless the bones are browned first, so use the sauté function or roast the bones separately. Avoid adding ingredients such as pasta or delicate herbs during the pressure cycle, as they can become mushy or overpowering.

Never force the lid open. Wait until the pressure indicator has dropped and follow the appliance manual. Hot liquid and steam can cause serious burns, particularly when the pot is filled close to capacity.

Building Flavour For Everyday Meals

After straining, season each serving rather than heavily salting the entire batch. This keeps the broth flexible for sauces, soups and recipes from the Bone Broth Diet book. Try ginger and coriander for an Asian-style bowl, rosemary and garlic with lamb broth, or turmeric and black pepper for a warming variation.

A layer of fat may solidify on top when the broth chills. You can remove it for a lighter stock or stir some back in for added richness. The fat can also be useful when cooking vegetables, although people managing specific medical conditions should follow advice from their doctor or accredited practising dietitian.

Bone broth works as a breakfast drink, a base for vegetable soup or a cooking liquid for legumes and grains. It can also be paired with the book’s suggested fat-burning foods, protein-rich meals and short periods of mindful eating. Collagen powder and shelf-stable broth products offer another option for travel, office lunches or evenings when there is no time to cook.

Cooling, Storing And Reheating Safely

Food safety matters as much as flavour. Divide hot broth into shallow containers so it cools quickly, then refrigerate it promptly. Australian food safety guidance commonly recommends keeping the refrigerator at 5°C or below and avoiding extended time in the 5°C–60°C temperature danger zone.

Use the two-hour/four-hour rule: food held between 5°C and 60°C for less than two hours can usually be refrigerated, while food held there for two to four hours should be used promptly and not returned to the fridge. Discard it after four hours. When in doubt, discard the broth rather than relying on smell.

For practical storage:

• Keep refrigerated broth for about three to four days
• Freeze portions in labelled containers or silicone moulds for up to several months
• Leave room for expansion when freezing liquid
• Reheat only the amount needed and bring it steaming hot
• Cool large batches in several small containers instead of one deep pot

Australian food businesses and packaged products are covered by the Food Standards Code administered through Food Standards Australia New Zealand. When buying cartons, powders or collagen products, read the ingredient panel, allergen declaration, storage instructions and use-by date. Homemade broth has no label, so record the cooking date and ingredients yourself.

Using Bone Broth Within A Balanced Plan

Bone broth contains gelatin and small amounts of protein and minerals, but its nutritional content varies widely with the bones, cooking time and dilution. It should not be treated as a replacement for vegetables, fruit, fibre, quality carbohydrates or complete protein. People with kidney disease, food allergies, pregnancy-related concerns or medically prescribed diets should seek individual advice before making major dietary changes.

The 21-day framework in Dr. Kellyann’s book combines broth with meal planning, mini-fasting, recipes, movement and lifestyle guidance. A mug of homemade broth can fit into that routine, especially during cooler Australian months, but results depend on the overall pattern of eating and activity rather than one ingredient.

Start with a small batch to learn how your appliance behaves. Save the bones from a roast, add fresh vegetables and herbs, and choose the slow cooker or pressure cooker according to your schedule. Then use the finished broth in soups, sauces or a simple cup between meals.

Explore Dr. Kellyann’s Bone Broth Diet book, recipes and ready-to-use broth and collagen products to make nourishing routines easier at home or on the go. Pair those resources with fresh Australian ingredients, safe food handling and a realistic plan you can maintain.