Bone Broth Pressure Cooker Vs Slow Cooker

Jump to Recipe

Bone broth has so many healthy properties and is also the perfect base for soups. Today I want to share my findings when it comes to making a bone broth pressure cooker vs a slow cooker. Both methods work well, and I use each regularly. I will share and you can decide which is best for you.

What You Need To Know About These Recipes

These are beef broth, the same concept holds true for chicken broth as well. I used beef bones, but if making this chicken, use chicken bones.

I used a 6-quart Instant Pot pressure cooker and a Crockpot 6-quart slow cooker for my tests. My crock pot is an older version with limited settings.

I tried to make the tests as similar as possible, to accurately check results. I will explain the 2 different methods below.

There are so many benefits of bone broth. Let me share some of the health benefits. Marrow, amino acids, and connective tissue are where we get collagen and gelatin. These are needed for our immune system, digestive system gut health), and healthy joints. It also helps with our hair, skin, and nails. They have been shown to ease joint pain. There is good reason to add these bone broths as part of your regular diet.

Ingredients

• Beef bones- if you have never looked for these, you might be surprised at how easy they are to find. I have gotten mine from 2 different sources- the grocery store and local butchers. They can be kept frozen or chilled at the grocery store. If you do not see any, ask one of the butchers. A really good source, if it is available, is a local butcher. Knuckles, feet, marrow, joints are all good options. Most of mine were slightly larger bones. Visit with your butcher, they will have opinions on the types of bones to use.
• Carrots- These will add flavor to the broth.
• Onions- Another flavor enhancer
• Apple Cider Vinegar- this will help to draw minerals out of the bones.
• Celery- optional
• Bay leaves- optional
• Salt- I do not add any until the very end for tasting.

Traditional Way For Making Bone Broth

1. Roast your bones. This is the same in each recipe.
2. Add the bones, vinegar, water, and vegetables to a large stockpot and place them on the stove top. I like to bring it to a boil over high heat. Then reduce the heat to low, let the broth cook, and simmer for at least 12 hours.
3. Strain the bones and veggies and you are ready to go.

This method produces incredible broth. But, it is really time-consuming. You cannot just walk away and leave it. Planning ahead for a day when you will be home all day is key with this one. Traditional stocks take more time and attention. The other 2 methods I will explain are much more hands-off and easier to do.

Instant Pot Beef Bone Broth

1. Roast your bones in the oven. This is the case in both recipes.
2. Add the roasted bones, water, and vinegar to Instant Pot and set on high pressure for 2 hours.
3. Once the time is up, add in your carrots, onions, and celery if you are using them. Set it for another 2 hours on high pressure.
4. That is it! Strain out the vegetables and bones and your homemade bone broth is ready to go. This Instant Pot bone broth really looks like liquid gold.

Slow Cooker Bone Broth

1. Roast your bones, same as above.
2. Add the bones, vinegar, vegetables, and enough water to cover it all to your slow cooker. Set your temp on low setting and cooking time to 12-24 hours. I prefer 24 hours.
3. Strain out the veggies and the bones and your homemade broth is done.

Difference In Broth Between The Instant Pot and Slow Cooker

Here is what I found. First, both make really incredible bone broths and are great alternatives to the traditional method. They both taste really good and will make tasty soup, gravy, or even just on their own. I say both are a really great option for broths.

Now, let's talk about the differences.

You will note there is a huge difference in color. This is for a few reasons. First, the length of time is longer, which means more reduction and cooking of the bones. This will always give a darker color. It is also because my slow cooker, even on low, is not really that low. It cooks hotter than what I would like, but I don't have a good way to control this.

I prefer the flavor of the slow cooker bone broth to the electric pressure cooker (instant pot). The long time cooking just naturally gives better flavor.

Which method is better? That is hard to say. Do you need a batch of bone broth is for something you are working on later that day? The Instant Pot would be the method for you. It takes a fraction of the time. If you are don't mind a long time waiting for the broth, if you need it the next day, go for the slow cooker! Do you need less time or have more? That is for your to decide.

I am not sure if there is just one perfect way to make bone broth. Just choose what is right and works for you. The end result is both amazing.

Storing Bone Broth

A really important step to take after your bone broth has cooked is to cool it properly.

I like to have the broth in a metal bowl and set a larger bowl beneath with ice. Some people use ice water, but the heat from the broth melts the ice, so I always just add in ice. It will melt to ice water soon anyway. Stir occasionally until the broth is completely cool.

You can store it in the fridge, I like to pour it into glass mason jars or other air-tight containers. Or if you like, you can freeze it.

It will hold well in the freezer for at least 3 months or longer. I have even seen people freeze it in ice cube trays. This is good to use if you use smaller portions of broth. I do not use this as I generally need at least a quart.

Bone Broth Uses

There are so many ways to use bone broth, let me share a few. Drinking it just like it is is a great way to use it. Last, when I had Covid, a friend made bone broth for me. Drinking it totally turned my health around.

I love to use it as a soup base, and use it in my beef barley soup, a favorite in our house. Or even this Beef Stew if you want another Instant Pot recipe.

It also makes the perfect beef gravy, I will link the recipe as soon as it is finished.

Notes

Make sure you have a good source for your bones. They are the base and where most of the flavor comes from for this recipe. Take time and visit with your butcher, they are good people to build a relationship of trust with.

Make sure the broth is chilled properly before storing. It is really dangerous to store a quart or gallon of hot stock in the fridge. Even in a chilled environment, the broth will stay hot for a long time. I know it is an extra step to do the ice bath, but it is worth it.

This will hold well in the fridge for about 10 days.

FAQ