Bone Broth Recipe: Stovetop, Slow Cooker, Instant Pot

There’s a quiet satisfaction in turning what most kitchens toss in the trash — bones, scraps, a lonely onion — into something that fills your home with warmth and rewards you with rich, gelatinous broth. This bone broth recipe works whether you’re at the stovetop, have a slow cooker humming in the corner, or want hands-off speed with an Instant Pot. Each method extracts different qualities from the same basic ingredients, and knowing which approach fits your schedule and taste preference makes all the difference.

Bones required: 2–4 pounds · Water volume: 1 gallon · Apple cider vinegar: 2 tbsp · Basic simmer time: 40 mins minimum

What are the best bones for bone broth?

The kind of bone you start with shapes everything — cook time, flavor depth, and the nutrients your broth pulls from the skeleton. Poultry bones cook faster and deliver a lighter profile, while beef bones demand patience but reward you with a deeper, more collagen-rich result.

Beef bones guide

Beef bones — especially joint bones with cartilage and marrow — contain high amounts of glucosamine and chondroitin, compounds that support joint health (Wholefully). Roasting bones at 400°F for 10–15 minutes before simmering enhances the final flavor significantly, particularly for Instant Pot preparations (A Red Spatula). Joint bones, neck bones, and oxtail all work well for a robust beef broth.

Chicken carcass options

Chicken frames and carcass leftovers are the most accessible starting point for home cooks. Break the chicken carcass into a large pan to ensure all surfaces expose themselves to the water and vinegar solution (Wholefully). The shorter cook time for poultry — 24 hours stovetop or slow cooker, versus 48 hours for beef — makes chicken broth a practical weeknight-friendly project.

How to make bone broth?

Three kitchen setups handle bone broth equally well, each with a distinct time and attention tradeoff. The stovetop gives you control but demands monitoring. The slow cooker runs hands-off for a day or two. The Instant Pot compresses cook times dramatically but requires a different approach to flavor building.

Stovetop method

Place bones in a large stockpot and cover with 1 inch of cold water. Add 2 tbsp apple cider vinegar and let the mixture rest for 20–30 minutes before heating. The vinegar acidity begins drawing minerals from the bones before you even turn on the burner. Once simmering, keep the lid ajar at low heat — 24 hours for poultry, 48 hours for beef (Wholefully). Some cooks report decent results after just 4 hours on medium heat, producing a medium-dark, cloudy broth (YouTube comparison test), though longer extraction yields more gelatin and depth.

Instant Pot recipe

Pressure cook on high for 3 hours for poultry or 4 hours for beef — a dramatic time reduction compared to stovetop methods (Wholefully). For a quicker chicken broth, 90 minutes at high pressure suffices (All the Nourishing Things); beef bones need 120 minutes for the same quick approach (All the Nourishing Things). Add vegetables after the initial pressure cook if you prefer milder flavors, or roast bones beforehand for deeper taste. Natural pressure release is recommended after cooking (Wholefully). One major advantage: no babysitting and no risk of burning the pot.

Crockpot version

Load the slow cooker with bones, vegetable scraps, 2 tbsp vinegar, and salt. Cook on low for 24 hours for poultry or 48 hours for beef, with the lid slightly ajar to let steam escape (Wholefully). A comparison test noted the Crockpot produced the richest expected flavor after its extended 24-hour run, darker and more developed than the stovetop’s 4-hour result (YouTube comparison test). Some cooks prefer the high setting for 12–24 hours depending on schedule (Fit Mama Real Food).

What are common broth mistakes?

Even experienced home cooks stumble on a few specific pitfalls that produce disappointing results — broth that’s bitter, flat, or refuses to gel despite all the right ingredients.

Overboiling issues

Boiling bones at too high a heat extracts bitterness from the proteins and can cloud the broth excessively. The low, gentle simmer maintained throughout — whether on stovetop or slow cooker — keeps the extraction clean. Rapid boiling also increases the risk of the pot boiling dry, creating a burnt, unusable batch.

Skipping vinegar

Without acid, minerals stay locked inside the bone matrix. The vinegar’s mild acidity breaks down bone surfaces over the extended cooking period, releasing calcium, magnesium, and other minerals into the liquid. Skipping this step produces broth that tastes milder and offers fewer nutritional benefits.

Is drinking bone broth every day good for you?

Daily bone broth consumption has become a wellness trend, with advocates pointing to protein content, collagen benefits, and mineral supplementation. The scientific picture is more nuanced for individual results.

Daily benefits

Drinking bone broth has known benefits like boosting protein intake — a single cup contributes meaningful amounts of amino acids that support gut lining and joint tissue (Wholefully). The gelatin extracted during long cooking supports digestive health, and the minerals (calcium, magnesium, phosphorus) become bioavailable through the vinegar-assisted extraction process. One batch yields about 4 quarts, which translates to roughly 16 servings — manageable for one person’s daily cup over two weeks.

Protein boost

A standard serving (about 1 cup) provides approximately 261 calories and meaningful protein, though exact numbers vary by bone type and recipe (Wholefully). For those increasing protein intake for fitness or recovery, bone broth offers a gentle alternative to supplements.

What is the downside of bone broth?

Bone broth isn’t universally beneficial for everyone. A few documented concerns deserve attention before you commit to daily consumption.

Potential side effects

Some people report feeling “heavy” or sluggish after regular consumption, possibly due to the concentrated minerals and protein load on the digestive system. Those with histamine intolerance may react to broth that was stored improperly or cooked too long, as extended simmering increases histamine content. The gout-prone should note that purines from bone marrow concentrate in the final broth.

Feeling weird after

Why some people feel uncomfortable after drinking bone broth isn’t always clear. Possible causes include histamine reactions, excess mineral load for those unaccustomed to it, or consuming it on an empty stomach when it’s very rich. Starting with smaller portions — half a cup — and building up allows your system to adjust.

Bone Broth Recipe Steps

Three paths to the same result — choose your equipment and available time.

The comparison shows how dramatically the Instant Pot compresses cook times while the slow cooker and stovetop deliver richer results through extended extraction.

1. Gather bones. Collect 2–4 pounds of bones — chicken carcass, beef joint bones, or a mix. Save vegetable scraps (onion halves, carrot ends, celery tops) in a freezer bag until needed.
2. Roast (optional but recommended). Spread bones on a baking sheet and roast at 400°F for 10–15 minutes. This step enhances flavor, particularly for beef broth and Instant Pot methods.
3. Load pot. Place bones in your chosen vessel — stockpot, slow cooker, or Instant Pot inner pot. Add vegetable scraps, 2 tbsp apple cider vinegar, and 1 gallon of cold water.
4. Rest and simmer. For stovetop and slow cooker: let the vinegar work for 20–30 minutes before heating, then maintain a low simmer with lid ajar for 24 hours (poultry) or 48 hours (beef). For Instant Pot: seal and pressure cook on high for 3–4 hours respectively.
5. Strain and store. Once cooking completes, strain through a fine mesh sieve into heat-safe containers. Discard solids. Store in the refrigerator up to 5 days or freeze up to 3 months.

“I prefer the flavor of the slow cooker bone broth to the electric pressure cooker. The long time cooking just naturally gives more depth.” — A Red Spatula (blog post)

“The instant pot took two and a half hours at high pressure — it’s definitely the lightest in color. It probably has to do with it being the least amount of time.” — YouTube comparison test narrator (method comparison)

For home cooks deciding between depth of flavor and convenience, the choice comes down to how you value your time. The slow cooker produces the richest result but demands a day or two of counter space and patience. The Instant Pot compresses that timeline dramatically and eliminates monitoring, sacrificing some depth for speed. Stovetop sits in the middle — flexible and reliable, but requiring active attention.

Related reading: Bone Broth (Stovetop, Instant Pot, Slow Cooker) · Bone Broth Pressure Cooker vs Slow Cooker

Pet owners may adapt this nourishing bone broth using the recipe and vet tips tailored specifically for canine health benefits.

Frequently asked questions

The most common questions about bone broth center on timing, ingredients, and storage. Here are direct answers based on established recipes and comparative tests.