Bone broth reaches rich, gelatinous perfection in a pressure cooker in a fraction of the traditional time. If you want to know exactly how long to make bone broth in pressure cooker, the short answer is 90 to 120 minutes for most recipes. That small window gives you deep flavor and a silky texture without simmering all day.
Below you’ll find clear timing charts, step-by-step directions, and simple tips to get consistent results every batch.
How Long To Make Bone Broth In Pressure Cooker
Most pressure cooker bone broth recipes fall between 90 minutes and 4 hours. The right time depends on the type of bones, your pressure level, and how thick you want the final broth.
Quick Timing Chart By Bone Type
- Chicken bones (carcass, wings, feet): 90 to 120 minutes
- Turkey bones: 100 to 120 minutes
- Beef or bison bones: 120 to 180 minutes
- Pork bones: 120 to 150 minutes
- Fish bones: 30 to 45 minutes
- Mixed bones: 120 minutes
These times are for high pressure. If your cooker only has low pressure, add about 30 minutes.
Why Pressure Cooking Changes The Time
Traditional bone broth simmers for 12 to 24 hours. A pressure cooker traps steam and raises the boiling point. That heat breaks down collagen much faster. Collagen turns into gelatin, which gives broth its body and jiggle when chilled.
You still get minerals and flavor. You just get them in a couple hours instead of a full day.
Natural Release Vs Quick Release
After the cook time ends, let the pressure come down on its own for 15 to 20 minutes. Then you can use a quick release for the rest. A full natural release takes longer but keeps the broth from foaming up into the valve.
If you rush the release, hot liquid can sputter. So take your time here.
Step-By-Step Instructions For Perfect Bone Broth
Step 1: Gather And Prep Your Bones
You need about 2 to 3 pounds of bones for a 6-quart cooker. Chicken feet, necks, and wings give the most gelatin. Beef knuckles and marrow bones add richness.
Rinse the bones under cold water. If you want deeper flavor, roast them at 400°F for 25 minutes first. This step is optional but worth it for beef and pork.
Step 2: Add Water And Acid
Place bones in the pot. Add cold water until it covers the bones by 1 to 2 inches. Do not fill past the max line.
Add 1 to 2 tablespoons of apple cider vinegar or lemon juice. The acid helps pull minerals from the bones. Let it sit for 15 minutes before cooking if you have time.
Step 3: Add Aromatics
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 teaspoon black peppercorns
- Fresh herbs like parsley or thyme (add after cooking)
Skip salt for now. You can salt the broth when you use it.
Step 4: Set The Pressure And Cook
- Lock the lid and set the valve to sealing.
- Select high pressure and set the timer based on your bone type.
- Let the cooker come to pressure, which takes 10 to 15 minutes.
- Cook for the full time. Do not open early.
Step 5: Release Pressure And Strain
Turn off the cooker. Wait 15 to 20 minutes for natural release. Then switch the valve to venting to release any remaining pressure.
Carefully open the lid. Strain the broth through a fine mesh sieve into a large bowl or jars. Discard the bones and veggies.
Step 6: Cool And Store
Let the broth cool on the counter for 30 minutes. Then move it to the fridge. The fat will rise and harden on top. You can skim it off or leave it for extra flavor.
Good broth turns to gel when cold. That means you extracted plenty of gelatin.
- Fridge: up to 5 days
- Freezer: up to 6 months
Tips To Get Better Results Every Time
Use A Mix Of Bones
Joint bones have the most collagen. Marrow bones add flavor but less gelatin. Combine both for the best texture.
Do Not Overfill The Pot
Leave at least 1 inch of space below the max fill line. Overfilling can clog the valve and cause a mess.
Add Herbs At The End
Delicate herbs lose flavor under high heat. Stir them in after the pressure drops. Let them steep for 5 minutes, then strain.
Skim The Foam
If you roast bones first, you get less foam. If not, you may see foam after cooking. Skim it off with a spoon before straining.
Adjust Time For Your Taste
Want a lighter broth? Cook chicken bones for 90 minutes. Want a thick, sticky broth? Go 2 hours or more. There is no single right answer. It depends on what you plan to make.
Common Mistakes To Avoid
- Using too little water, which causes burning
- Skipping the acid, which lowers mineral content
- Quick releasing right away, which makes a mess
- Adding salt before cooking, which can get too strong
- Not cooling before storing, which risks spoilage
Each of these is easy to fix once you know them. Keep the process simple and repeatable.
Final Word On Timing
So how long should you actually cook? For chicken, plan on 90 to 120 minutes. For beef, 2 to 3 hours. For fish, 30 to 45 minutes. Use high pressure and a natural release. That is the whole method.
Once you try it, you will likely never go back to the slow stovetop way. The flavor is deep, the texture is rich, and the time savings are huge. Start with chicken bones this week and see for yourself.