Instant Pot Beef Bone Broth with Pig Feet
Instant Pot Beef Bone Broth with Pig Feet is a easy American recipe that serves 28. 40 calories per serving. Recipe by Chase Wheeler on YouTube.
Prep: 15 min | Cook: 4 hrs 15 min | Total: 4 hrs 50 min
Cost: $19.90 total, $0.71 per serving
Ingredients
- 3 lb Beef Femur Bones (cut into 2‑3 inch pieces, marrow intact)
- 2 pieces Pig Feet (cleaned, nails trimmed)
- 2 inches Fresh Ginger (peeled and sliced)
- 1 tsp Salt (low‑sodium sea salt, adjust to taste)
- 12 cup Water (enough to fill the Instant Pot to the max fill line)
- 1 tsp Turmeric Powder (optional, added after cooking for flavor and color)
- ½ tsp Black Pepper (optional, added after cooking)
Instructions
Prepare Bones
Rinse the beef femur bones and pig feet under cold water. Pat dry with paper towels.
Time: PT5M
Saute Bones
Select the 'Sauté' function on the Instant Pot, add a splash of oil, and brown the bones for 5‑7 minutes, stirring occasionally.
Time: PT7M
Add Aromatics & Water
Add sliced ginger, salt, and enough water to reach the max fill line (about 12 cups). Stir briefly.
Time: PT5M
Pressure Cook
Seal the lid, set to 'Manual/Pressure Cook' on High Pressure for 4 hours.
Time: PT4H
Natural Release
Allow the pressure to release naturally for about 10 minutes, then quick‑release any remaining pressure.
Time: PT10M
Strain the Broth
Open the pot, ladle the liquid through a fine‑mesh strainer or cheesecloth into a large bowl, discarding solids.
Time: PT5M
Cool & Remove Fat
Let the strained broth cool to room temperature, then refrigerate until a solid fat layer forms. Skim off the fat and discard or reserve for cooking.
Time: PT15M
Season & Store
Re‑heat the broth, add optional turmeric and black pepper to taste, then portion into jars. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Time: PT5M
Nutrition Facts
- Calories
- 40
- Protein
- 5 g
- Carbohydrates
- 0 g
- Fat
- 1 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Paleo, Keto, Dairy-Free
Ingredient Substitutions
- Instead of Beef Femur Bones: Beef shank bones, Chicken carcasses, Lamb neck bones
- Instead of Pig Feet: Chicken feet, Oxtail, Beef knuckles
- Instead of Fresh Ginger: Ground ginger (use 1 tsp), Galangal
- Instead of Salt: Kosher salt, No‑salt seasoning blend
- Instead of Water: Filtered water
- Instead of Turmeric Powder: Fresh turmeric root (1 inch, sliced)
- Instead of Black Pepper: White pepper
Equipment Needed
- Instant Pot (7‑quart) or electric pressure cooker
- Fine‑mesh strainer or cheesecloth
- Ladle
- Large bowl or container for cooling
- Storage jars or freezer bags
Critical Steps — Do Not Skip
- Saute the bones to develop flavor (optional but recommended).
- Pressure cook for the full 4‑hour duration to extract collagen.
- Strain the broth while hot to remove bone fragments.
- Cool and skim the rendered fat for a cleaner broth.
Chef Tips from the Video
- Roasting the bones at 400°F for 30 minutes before pressure cooking adds a richer, roasted flavor.
- Add a splash of apple cider vinegar to the water; it helps draw minerals out of the bones.
- For a clearer broth, strain twice: first through a mesh strainer, then through cheesecloth.
Troubleshooting
Broth is not gelatinous after cooling.
Ensure you used collagen‑rich bones (e.g., femur, pig feet) and cooked at high pressure for the full 4 hours. Adding a few extra minutes of pressure can help extract more gelatin.
Broth tastes bland.
Add aromatics such as onion, carrot, or celery in future batches, or finish the broth with a splash of soy sauce, extra ginger, or herbs before serving.
Too much fat on top.
Refrigerate the broth; the fat will solidify and can be easily lifted with a spoon. Alternatively, skim while the broth is still warm.
Storage
Refrigerator: Up to 5 days in airtight containers.
Freezer: Up to 3 months in freezer‑safe jars or bags.
Room temperature: Not recommended; broth should be refrigerated or frozen.
Make-Ahead Tips
- Freeze broth in ice‑cube trays for easy portion control.
- Skim fat after cooling; the fat can be used for sautéing vegetables.
Frequently Asked Questions
What is the cultural significance and history of bone broth in American health cuisine?
Bone broth has been embraced in modern American wellness circles as a traditional food‑based remedy for gut health, skin, hair, and joint support. While its roots trace back to ancient bone‑based soups worldwide, the recent “gut reset” trend popularized it in the U.S. as a nutrient‑dense, low‑calorie drink.
What are the traditional regional variations of bone broth in the United States?
In the U.S., regional variations include Southern pork‑based broth (often with ham hocks), New England clam broth, and Midwest beef marrow soups. Each version reflects local livestock and preferred flavorings such as herbs, root vegetables, or spices.
How is bone broth traditionally served in American wellness culture?
It is typically sipped warm on its own, used as a base for soups, or mixed with ginger, turmeric, and black pepper for a “golden” health tonic. Some people add noodles or greens for a quick, nourishing meal.
What occasions or celebrations is bone broth associated with in American health circles?
Bone broth is often featured during detox weeks, post‑illness recovery, and as a daily “morning reset” drink. It’s also common at wellness retreats and in paleo or keto diet gatherings.
What makes this Instant Pot beef bone broth special compared to other American broth recipes?
The use of beef femur bones combined with pig feet maximizes collagen and gelatin extraction, while the Instant Pot’s pressure cooking reduces the traditional 24‑48‑hour simmer to a 4‑hour process, making it faster and more affordable.
What are the most common mistakes to avoid when making Instant Pot bone broth?
Common errors include over‑filling the pot, skipping the sauté step (if you want deeper flavor), not cooking the full 4 hours, and failing to skim the rendered fat, which can make the broth greasy.
Why does this recipe use ginger and optional turmeric instead of traditional vegetables like carrots and onions?
Ginger provides a clean, bright flavor that doesn’t become bitter over long cooking, and turmeric adds anti‑inflammatory benefits. Vegetables can become mushy and lose flavor after a 4‑hour pressure cook, so the recipe keeps aromatics simple for flexibility.
Can I make this bone broth ahead of time and how should I store it?
Yes. After straining and cooling, portion the broth into airtight jars. Refrigerate for up to 5 days or freeze for up to 3 months. Skim the solidified fat before reheating for a leaner broth.
What texture and appearance should I look for when the broth is finished?
When chilled, a high‑quality broth will set into a firm, jelly‑like layer due to gelatin. When warm, it should be clear with a light amber hue and no cloudiness from bone fragments.
What does the YouTube channel Chase Wheeler specialize in?
The YouTube channel Chase Wheeler focuses on practical, budget‑friendly cooking techniques, especially using kitchen appliances like the Instant Pot to create healthy, nutrient‑dense meals for everyday home cooks.
How does the YouTube channel Chase Wheeler's approach to bone broth differ from other cooking channels?
Chase Wheeler emphasizes speed and cost efficiency, using pressure cooking instead of long‑slow simmering, and keeps ingredient lists minimal so viewers can customize flavors later. Other channels often include extensive vegetable mirepoix or roasting steps, which add time and cost.
Last updated: August 21, 2026
