Paleo Instant Pot Bone Broth

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Paleo Instant Pot Bone Broth

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If you are new to the “clean” or “paleo” way of eating, this recipe for Paleo Instant Pot Bone Broth is my gift to you.  If you already follow one of these plans and are new to pressure cooking,  my recipe for making bone broth in an Instant Pot is also my gift to you.  For those of you who just love delicious chicken broth no matter what eating habits you have, this is your gift, too. 😉

Here are the health benefits of bone broth: (Read more about it here)

The first time I made bone broth 2 1/2 years ago, it took 2 days in my slow cooker.  It was delicious. I used it in so many recipes and on cold mornings I would heat a little cup of it and sip it!


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Now since the Instant Pot revolution, this same recipe takes 2 hours!  It makes 3-4 quarts and freezes beautifully!

One of the best parts of this recipe is that the carcass from a rotisserie chicken is the base.  Add carrots, celery, onion, garlic, bay leaf, apple cider vinegar, salt and pepper, cover with filtered water and 2 hours later you have a beautiful broth to use in all of your recipes that call for chicken broth!  It makes a wonderful base for many other soups, too.


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Paleo Instant Pot Bone Broth


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  • Author:
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 mins
  • Yield: 3 quarts
  • Category: Soup


  • 1 tablespoon light olive oil
  • 1 medium onion, sliced
  • 3 carrots, cut into large chunks
  • 3 celery stalks, cut into large chunks
  • 2 garlic cloves, sliced
  • 1-2 bay leaves
  • 1 teaspoon apple cider vinegar, optional
  • 1-2 teaspoons salt
  • 1-2 teaspoons pepper
  • 1 chicken carcass from a rotisserie chicken
  • Filtered water
    SPECIAL EQUIPMENT: Instant Pot, 6 or 8 quart


  1. Set the Instant Pot on “saute”. When the digital read out says “hot” pour the olive oil in the inner pot and add the onions, carrot and celery. Cook for 3-4 minutes then add the garlic and cook 1 minute more.
  2. Add the remaining ingredients and cover with the water to just below the “Max Fill” line.
  3. Press “cancel” on the Instant Pot then “manual” and set for 120 minutes. (Keep in mind it may take up to 10 minutes for the steam to build up before the timer begins the countdown.) Be sure the vent is set to “Sealing”.
  4. When the cooking is complete, click “Cancel” then allow the steam and pressure to release naturally.
  5. Remove the lid, then remove all solids. Pour the broth through a sieve to remove any small solids. Allow to cool. Pour the broth into jars or zip-close baggies.

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