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Easy Bone Broth

I do this in a slow cooker overnight or in an Instant Pot for two hours.  If you are making bone broth on the stove top, use a heavy-duty pot (cast iron is best) and cook on low (covered) all day.


  • 3-6 pounds chicken or beef bones better if they are cooked, so leftover bones are perfect 
  • water to cover by 2-inches
  • 1-2 tbsp apple cider vinegar 
  • any veggies you want, carrots, celery, garlic (this is all flavour, you don’t need any)



  • Place bones in a slow cooker, cover with water by 2-inches and cook on high for 12 hours.


  • Place bones in a slow cooker, fill to 1-inch below fill line.  Turn to manual pressure for 2 hours.  Let the pressure release naturally once finished.  You will need more like 3 hours of total time for this.
  • Let cool, place in the fridge overnight before freezing.