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Homemade Bison (Buffalo) Bone Broth in the Instant Potdate 2018-09-07T21:59:00.000Z
Homemade Bison (Buffalo) Bone Broth in the Instant Pot
If you can find bison/buffalo bones from a local farmer, grab some! Commercially produced bison bone broth is pricey, but with an Instant Pot, you can make your own for a fraction of the cost in far less time, compared to traditional simmering techniques.
I roast approximately 5 pounds of bones, then divide them into two groups so that I get more broth. This allows me to only roast once while increasing the yield.
Prep all of your vegetables and spices at once, then store half of them in a glass container in the fridge along with half of the bones for cooking later. The Instant Pot makes this super fast and easy!
I like to measure out 1 quart (32 ounces) of broth and pour it into 1 L Weck Cylindrical jars for freezer storage.
If you have a small amount of broth leftover, measure it, label it and freeze it in a smaller Weck jar.
Note: This recipe requires two batches of cooking in a 6 qt Instant Pot.
- 4 ½ – 5 pounds of bison/buffalo bones (half of the bones are used per 6 qt Instant Pot batch)
Ingredients per Instant Pot insert – double if you’re prepping to make 2 pots full
- 1 tbs apple cider vinegar
- 1 ½ tsp sea salt
- 1 tsp rainbow peppercorns
- 1 bay leaf
- 3 celery ribs, chopped
- 2 carrots, chopped
- 1 yellow onion, chopped
- 2 fresh sprigs of marjoram or parsley
- 6 cloves of garlic, smashed
- Approximately 3 quarts of water
(Combined total for the 2 Instant Pot inserts. Half of each ingredient amount will be used in each 6 qt Instant Pot bowl.)
- 2 tbs ACV
- 3 tsp sea salt
- 2 tsp rainbow peppercorns
- 2 bay leaves
- 6 ribs celery, chopped
- 4 carrots, chopped
- 2 yellow onions, chopped
- 4 fresh sprigs marjoram or parsley
- 12 cloves garlic, smashed
- Approximately 6 quarts of water
Yields approximately 3 quarts of broth per Instant Pot insert, 6 quarts total.
1. Thaw frozen bones in the refrigerator 1-2 days prior.
2. Preheat oven to 400F.
3. Line a large roasting pan with parchment paper (for easy cleanup), and place the bones on top.
4. Roast bones for approximately 45 minutes, or until they begin to brown and the center marrow reaches 165 degrees F.
5. While the bones are roasting, prep your vegetables. You will need twice the amount of ingredients listed above because you will use half of the bones for each pot. Add 2 quarts water, apple cider vinegar, salt, peppercorns and bay leaf to a 6 qt Instant Pot insert.
6. When the bones are finished roasting, let cool at least 10 minutes. Then add half of the bones to the Instant Pot insert.
7. Place the vegetables and herbs on top. Then add another quart or so of water until everything is covered, but don’t go past the max fill line.
8. Set the Instant Pot to Soup/Broth (which defaults to high pressure) and increase the time to 120 minutes.
9. Turn off the Instant Pot when the cycle is complete, and allow to return to pressure naturally (if you have the time).
10. Pour through a fine-mesh strainer and pour 4 cups of broth into each 1L cylindrical Weck jar. Label and freeze immediately. Thaw in refrigerator approximately 24 hours before use.
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