I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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This Homemade Bone Broth is one of those kitchen staples that instantly makes everything taste better, and it’s surprisingly simple to make. Rich in nutrients and flavor, it’s the perfect foundation for soups, sauces, grains, or just sipping warm on its own.
Whether you’re sipping it on its own or using it as a base for soups, sauces, or gains, Homemade Bone Broth brings a richness that store-bought versions simply cannot match. I prefer making a large batch in the InstantPot, but you can certainly make it on the stove as well. It’s full of collagen, minerals, and flavor, and it’s a simple way to turn even the most basic meal into something that feels special and homemade.
INGREDIENTS
Bones : Use a mix of chicken, beef, or turkey bones, ideally with a little meat still on them for extra flavor.
Water : Enough to fill your InstantPot or stockpot to the max fill line.
Salt : Start with a small amount; you can always season more after cooking.
Optional Additions : Apple cider vinegar (helps extract nutrients), herbs, garlic, onion, and celery for added depth.
EQUIPMENT
InstantPot, slow cooker, or large stockpot
Fine mesh strainer
Airtight glass jars or containers for storage
STEP-BY-STEP INSTRUCTIONS
Prepare Your Bones : Add frozen or fresh bones to your InstantPot or pot. Roasting them first add flavor but isn’t necessary.
Add Water : Fill to the max line (or until bones are fully submerged).
Season Lightly : Add salt, herbs, or aromatics if using.
Pressure Cook: For the InstantPot, cook on high pressure for 2 hours. Then switch to low pressure and cook for another 2 hours. After that, let it release naturally before straining. Stovetop version : simmer on low for 12 – 18 hours.
Strain : Use a fine mesh strainer to remove solids.
Cool and Store : Let cool before transferring to jars. Skim off excess fat once chilled, if desired.
TIPS FOR THE BEST BONE BROTH
Use a Mix of Bones : Combining marrow, joint, and meaty bones gives the broth body and flavor.
Add Apple Cider Vinegar : A tablespoon or two helps extract collagen and minerals from the bones.
Don’t Rush the Simmer : The longer it cooks, the deeper the flavor.
Let it Gel : A jelly-like consistency once cooled means it’s rich in collagen, a sign of a perfect broth.
STORAGE TIPS
Store in airtight containers in the refrigerator for up to 5 days.
Freeze in silicone molds or jars (leave room for expansion) for up to 3 months.
Reheat gently on the stovetop before using or sipping.
FREQUENTLY ASKED QUESTIONS
Can I use frozen bones?
Yes! Frozen bones work perfectly – just add directly to your pot. This is how we always make it. Simply keep bones after enjoying a meal in a large freezer safe bag like a Stasher bag.
Do I need to roast the bones first?
Roasting adds depth of flavor and color, but it’s optional.
Why is my broth cloudy?
Cloudiness usually comes from boiling instead of simmering. Keep the heat gentle for a clear broth.
What if my broth doesn’t gel?
It will still be delicious! The gel just means it’s higher in collagen, which depends on the type of bones used and simmer time.
Homemade bone broth is the kind of simple recipe that feels both grounding and rewarding. It makes me so happy to have a batch ready to go in the fridge! If you make it, tag me so I can see how you’re using it in your kitchen.
HOSTING TIPS
If you’re hosting a cozy dinner or wellness retreat-style brunch, use homemade bone broth as a welcome sip instead of traditional cocktails. Serve it in small mugs or espresso cups with a sprinkle of flaky sea salt. It’s elegant, nourishing, and instantly comforting. You can also use this broth as the base for soups or risottos when entertaining, adding that homemade depth that guests always appreciate.
Nourishing, flavorful, and collagen-rich homemade bone broth made right in your InstantPot or on your stovetop. Perfect for soups, sauces, or sipping warm.
Ingredients
Scale
Bones (chicken, beef, or turkey)
Water, to fill pot
1 – 2 teaspoons salt (plus extra in case you want to add more)
For InstantPot : Cook on high pressure for 2 hours. Then switch to low pressure and cook for another 2 hours. After that, let it release naturally before straining. Stovetop version : simmer on low for 12 – 18 hours.
Use a mix of bones (joint + marrow) for best results.
Store in fridge up to 5 days or freeze up to 3 months.
Prep Time:10 minutes
Cook Time:4 hours
Category:Basics
Method:InstantPot or Stovetop
Cuisine:American
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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