My Favorite Bone Broth Recipe- Instant Pot & Slow Cooker (AIP/Paleo)

Since I’ve been laid up with the flu, for over a week now, I thought it was the best time to post my favorite bone broth recipe.  Lately, I’ve been making my bone broth exclusively in my Instant Pot.  But, before I had this magic appliance enter my life, I used my slow cooker to make it.  I know some of you haven’t jumped on the Instant Pot train; so, I thought I’d give you both versions.

My Favorite Bone Broth Recipe- Instant Pot & Slow Cooker Versions by Tara Perillo
My Favorite Bone Broth Recipe in the works!

Now, everyone makes their bone broth differently. I prefer lots of flavor with mine.  The first time I tried some other versions out there, I hated the taste.  After some tinkering and adjusting, I’ve found a flavor I actually enjoy.  Also, it seems everyone has their own idea of how long bone broth should be cooked.  I tend to veer on the lesser side of time.  In my Instant Pot, I only cook mine for 90 minutes.  For my slow cooker, I cook it for 12 hours.  For me, I tend to get a better gel with my bone broth when I use less cooking time.  Plus, I can usually get a second use out of my bones.  Feel free to tinker around with the recipe.  This recipe makes mine perfect for me, every time.

My Favorite Bone Broth Recipe- Instant Pot & Slow Cooker (AIP/Paleo)

My Favorite Bone Broth Recipe- Instant Pot & Slow Cooker (AIP/Paleo)


  • Lots of bones- Seriously, I never measure or weigh my bones. Simply use as many as you can, leaving just enough room for your water and veggies.
  • 5 to 6 chicken feet (optional)
  • 1 bulb fennel, quartered
  • 1 onion, quartered
  • 2 carrots
  • 2 stalks celery
  • 2 cloves garlic
  • Herbs of your choice, fresh or dried (if using dried, use no more than 1 tablespoon of each herb)- parsley, oregano, basil, turmeric, ginger, thyme, bay leaves, sage. I usually use fresh parsley, dried oregano, ginger, and thyme.
  • 2 tablespoons apple cider vinegar
  • filtered water to cover bones and veggies- Do not go over Fill Max Line!
  • 1/2 teaspoon salt (optional)


  1. Instant Pot Method
  2. Fill inner pot of Instant Pot with bones, chicken feet, veggies, herbs, apple cider vinegar, and salt. Pour in water to Max Fill Line, or a little under it. Close lid. Press Soup button. 30 minutes will show as the set time. Continually press + button, until 90 minutes is set (You can also set for 120 minutes, if you would like to cook it longer.). Allow to cook for set time. When done cooking, press Off button. Let pressure come down naturally for 10 to 30 minutes. Carefully, open lid. Let cool for at least 1 hour.
  3. Slow Cooker Method
  4. Place bones, chicken feet, veggies, and herbs into slow cooker. Add water, up to max fill line. Add apple cider vinegar and salt. Cover. Set on Low, and cook for 12 to 24 hours. When done cooking, turn off slow cooker. Let cool for at least 1 hour
  5. Once done cooling, filter out bones and veggies. For great tips on filtering and storing your bone broth, see corresponding blog post. Enjoy!

Once you have your bone broth cooked, you may be wondering what to do with it.  I use the same system of filtering and storage, each and every time.  First, I set up three empty glass bowls, one very large one, and two medium sized. Next, with tongs, I separate the bones into one medium bowl, and the vegetables and herbs in the second medium bowl. I then place a large mesh strainer over the large bowl.  I pour the filtered out bone broth over the mesh strainer, into the large bowl. Then, I empty the bowl with the veggies into the mesh strainer, over the large bowl.  I gently mash the vegetables, to strain out all of the broth in them. Discard veggies and rinse strainer.  Sift through the leftover bones, placing any reusable (not soft and broken) bones into a resealable bag, to use in another broth.  These bones can be frozen, and pulled out for your next batch.  Discard all broken or soft bones.  I keep a small plastic grocery bag beside me, for all discarded bones and veggies.  Empty bone bowl into mesh strainer, over large bowl, to get any broth that has dripped from the bones.  You can then ladle your broth into large jars, to refrigerate; or, into ice cube trays, to freeze.  I bought these large silicone ice cube trays, perfect for freezing bone broth. Once they’re frozen, store the cubes in large resealable plastic freezer bags.  To defrost, I usually microwave two to three cubes, for one mug of bone broth.  If you don’t microwave, you can easily thaw them in a small pot on your stovetop. Broth will usually keep, in your fridge, for one week.

How To Strain and Store Your Bone Broth by Tara Perillo
Straining and storing your bone broth.

So, now you know how I do it. It’s super easy, once you do it a few times.  I used to think it was complicated, doing all those steps.  But, the more I did it, the quicker the process became. Now, I’m like a robot when I do it….a quick robot. You’ll get there, too.

Well, it’s time for another mug of bone broth! This stupid flu still has me in it’s clutches. Good thing I made another batch of bone broth yesterday!

As always, I wish you good health…..and, good food!

*This post contains affiliate links.  If you make a purchase using one of these links, I may receive compensation.  Thank you for helping to support my blogging efforts, here at Paleo Cajun Lady.- Tara Perillo

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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