When the weather starts to cool down or I feel the need for a nutritional reset, there’s nothing more comforting—or healing—than a rich, gelatinous bone broth simmered to perfection. Over the years, I’ve tried stovetop methods, slow cookers, and even oven-roasting techniques. But when it comes to convenience and deep flavor, nothing beats making nutrient-dense bone broth in the Instant Pot.
There’s something deeply satisfying about opening the fridge and seeing a jar of bone broth so jiggly it looks like gelatin. You know it’s packed with collagen, minerals, and all the goodness your body loves. I’ve been making bone broth for years, but after using beef knuckle bones in the Instant Pot—my mind is officially blown.
This recipe? Easily the jiggliest, richest bone broth I’ve ever made.
Why Beef Knuckle Is the Star of the Show
For this recipe, I use a 3-pound beef knuckle bone from our cow share. Knuckle bones are incredible for bone broth because they contain a perfect mix of marrow, connective tissue, and joint bones. When pressure cooked, they release a ton of collagen and amino acids that create that coveted jelly-like texture once cooled.
If you’re aiming for gut-healing, skin-glowing, joint-supporting, gelatinous bone broth—this is it.
What If You Can’t Find Beef Knuckle Bones?
If beef knuckle bones aren’t available near you, don’t worry—you can still make a deeply nourishing bone broth with a few good substitutes. Look for:
- Beef marrow bones – rich in healthy fats and flavor
- Beef shank – contains both meat and connective tissue
- Oxtail – high in gelatin and produces a silky broth
- Neck bones or soup bones – affordable and collagen-rich
- A mix of bones – combine marrow, joint, and meaty bones for the best flavor and texture
Your local butcher, farmers market, or even the freezer section at some grocery stores may carry these. And don’t be afraid to ask—many butchers are happy to set aside bones for broth if you let them know what you’re looking for.
Instant Pot = Bone Broth Game Changer
Traditional bone broth recipes can take 12 to 24 hours of slow simmering. But thanks to the Instant Pot, you can achieve the same rich, full-bodied flavor in a fraction of the time.
I love this method because it’s:
- Fast – Done in about 3-4 hours of hands-off time
- Mess-free – No stovetop monitoring or boil-overs
- Flavorful – Pressure cooking extracts every bit of goodness from your ingredients
What I Use in This Recipe
I keep things simple but flavorful. Here’s what goes into the pot:
- 3 lbs beef knuckle (from our cow share)
- 4 carrots, peeled and chopped
- 3 celery stalks, roughly chopped
- 1 small onion, peeled and quartered
- ½ leek, roughly chopped
- 3 garlic cloves, peeled
- 1 inch fresh ginger, peeled
- 1 Tbsp apple cider vinegar – helps extract minerals from the bones
- 1½ tsp salt
- 1 tsp whole peppercorns
- 2 bay leaves
- 9 cups of water – filled just below the Instant Pot’s max fill line
How I Make It (And Why It Works)
After loading everything into the Instant Pot, I seal it and set it to high pressure for 3 hours. Let it naturally release. One time while I was out, and it automatically switched to “Keep Warm” for about an hour or two until I got home.
That extra time didn’t hurt it at all—in fact, I think it helped deepen the flavor even more.
Once it cools a bit, I strain it into my Cambro container and pop it in the fridge overnight. The next morning I scrape off the fat (you can save this beef tallow for cooking) and am left with the most beautifully gelatinous bone broth ever. It wobbles like Jell-O and makes me ridiculously happy.
Tips for Perfect Instant Pot Bone Broth
If you’re new to making broth—or just want to perfect your technique—here are a few things I’ve learned along the way:
- Apple cider vinegar is key. It helps break down the bones to release minerals.
- Don’t skip the natural release. It allows the broth to settle and prevents splatters.
- Use a strainer or cheesecloth for the clearest broth.
- Refrigerate overnight to easily skim the fat off the top. I use a 12qt container with lid.
- Store in jars or freeze in cubes for easy use later.
How to Use Bone Broth
Once your Instant Pot beef knuckle bone broth is ready and strained, the possibilities are endless. Some of my favorite ways to use it include:
- Sipping it warm in a mug with a pinch of sea salt
- Using it as a base for soups and stews
- Cooking grains like rice or quinoa in it for a flavor boost
- Adding it to sauces, gravies, or even risotto
It also freezes beautifully, so I like to portion it into mason jars or silicone molds to always have some on hand.
Final Thoughts
This Instant Pot beef knuckle bone broth is a game changer. It’s nourishing, budget-friendly, and incredibly satisfying to make at home—especially when you get that perfect jiggle. Whether you’re using bones from a cow share or picking them up at your local butcher, this is one recipe you’ll want to have on repeat all season long.
Have you tried making bone broth in the Instant Pot?
Drop your favorite add-ins or methods in the comments—I’d love to hear how you make yours!
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Nourishing Instant Pot Bone Broth with Beef Knuckle
Yield: 8c 1x
Description
This collagen-rich Instant Pot bone broth is made with beef knuckle bones, aromatic vegetables, and healing add-ins like garlic, ginger, and apple cider vinegar. Pressure cooked to perfection, it yields a deeply flavorful, gelatinous broth that’s perfect for sipping or using in soups, stews, sauces, and more. A nourishing, budget-friendly staple to keep on hand all season long!
3 lbs beef knuckle
4 carrots, peeled and chopped
3 celery stalks, roughly chopped
1 small onion, peeled and quartered
½ leek, roughly chopped
3 garlic cloves, peeled
1 inch fresh ginger, peeled
1 Tbsp apple cider vinegar – helps extract minerals from the bones
1½ tsp salt
1 tsp whole peppercorns
2 bay leaves
9 cups of water – filled just below the Instant Pot’s max fill line
Instructions
-
Prepare ingredients:
Rinse the beef knuckle bones if needed. Roughly chop the carrots, celery, leek, and onion. Peel the garlic and ginger. -
Add ingredients to the Instant Pot:
Place the beef knuckle bones into the pot, followed by the chopped vegetables, garlic, ginger, apple cider vinegar, salt, peppercorns, and bay leaves. -
Add water:
Pour in 9 cups of water, or enough to bring the level just below the Instant Pot’s max fill line. -
Seal and cook:
Close the lid, set the valve to sealing, and cook on High Pressure for 3 hours. -
Natural release:
Once the cook time is up, allow the pressure to release naturally. This may take 30–45 minutes. (If you’re not home, the Instant Pot will switch to “Keep Warm” automatically.) -
Strain the broth:
Carefully strain the broth through a fine mesh strainer or cheesecloth into a large container. Discard solids. -
Chill and store:
Let the broth cool slightly, then refrigerate overnight. In the morning, skim off the solidified fat from the top. Store the broth in jars in the fridge for up to 5 days, or freeze in silicone molds or containers for long-term storage.
Notes
This recipe yields approximately 2 quarts (8 cups) of rich, gelatinous bone broth.
Yield may vary slightly depending on the exact size of your bones and vegetables.
For larger batches, you can scale the recipe—just be sure not to fill above the Instant Pot’s max fill line
