Simple Bone Broth (Instant Pot)
Simple Bone Broth (Instant Pot) is a easy Persian recipe that serves 8. 40 calories per serving. Recipe by Honest and Tasty on YouTube.
Prep: 15 min | Cook: 3 hrs 30 min | Total: 4 hrs 5 min
Cost: $6.75 total, $0.84 per serving
Ingredients
- 3.5 lb Beef Bones (mix of knuckle, oxtail, shank with cartilage and some meat)
- 1 piece Onion (large, peeled and coarsely chopped)
- 2 tbsp Sea Salt (generous amount, adjust to taste)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Turmeric Powder (adds color and antioxidant benefits)
- 12 cup Water (just barely cover the bones)
Instructions
Gather and Prepare Bones
Collect about 3‑4 lb of meaty beef bones (knuckle, oxtail, shank). Rinse quickly under cold water.
Time: PT5M
Chop Onion
Peel the onion and cut it into large chunks; no need to dice finely.
Time: PT5M
Load the Instant Pot
Place the bones, chopped onion, sea salt, black pepper, and turmeric into the Instant Pot. Add water until it just barely covers the bones (do not exceed the max fill line).
Time: PT5M
Pressure Cook
Seal the lid, set the valve to sealing, and select High Pressure for 3 hours.
Time: PT3H
Natural Pressure Release
When the timer ends, allow the pressure to release naturally for about 30 minutes before opening the lid.
Time: PT30M
Skim Scum
Open the pot and, using a ladle, skim off any foam or scum that has risen to the surface.
Time: PT5M
Strain the Broth
Pour the broth through a fine mesh strainer or cheesecloth into a large bowl or storage container, discarding solids.
Time: PT5M
Cool and Store
Let the broth cool to room temperature, then refrigerate or freeze in portion‑sized containers.
Time: PT5M
Nutrition Facts
- Calories
- 40
- Protein
- 8 g
- Carbohydrates
- 0 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Dairy-Free, Paleo, Keto-friendly
Allergens: Beef
Ingredient Substitutions
- Instead of Beef Bones: Chicken carcasses, Beef marrow bones
- Instead of Onion: Leeks, Shallots
- Instead of Sea Salt: Kosher salt, Himalayan pink salt
- Instead of Black Pepper: White pepper
- Instead of Turmeric Powder: Fresh grated turmeric, Curry powder (less flavor)
- Instead of Water: Pre‑made bone broth base
Equipment Needed
- Instant Pot or Pressure Cooker
- Fine Mesh Strainer or Cheesecloth
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Ladle (optional)
- Storage Containers (glass jars or freezer bags) (optional)
Critical Steps — Do Not Skip
- Load the Instant Pot with the correct water level (step 3).
- Pressure cook for the full 3 hours on high (step 4).
- Strain the broth to remove solids for a clear stock (step 7).
Chef Tips from the Video
- Roasting the bones at 400°F for 30 minutes before pressure cooking adds a richer, caramelized flavor.
- Add a tablespoon of apple cider vinegar to the water; the acid helps pull calcium and other minerals from the bones.
- For a richer mouthfeel, finish the broth with a small knob of unsalted butter just before serving.
Troubleshooting
Broth is cloudy.
Skim off all foam during cooking and strain through cheesecloth; a quick pre‑roast of bones also helps clarity.
Broth tastes bland.
Add a splash of apple cider vinegar (1‑2 tbsp) before cooking to help extract minerals, and increase salt or pepper to taste.
Too salty.
Dilute with additional water and simmer for 10‑15 minutes, then re‑taste.
Bones didn’t release much gelatin (broth is thin).
Use more cartilage‑rich bones (knuckles, shank) and cook for the full 3 hours; consider adding a second cooking cycle.
Storage
Refrigerator: Up to 5 days in airtight glass jars.
Freezer: Up to 3 months; freeze in 2‑cup portions.
Room temperature: Not recommended; broth can spoil quickly.
Make-Ahead Tips
- Make a large batch and freeze in portion‑size containers for quick meals.
- Reheat gently on the stovetop; avoid a rapid boil to preserve nutrients.
Frequently Asked Questions
What is the cultural significance and history of bone broth in Persian cuisine?
In Persian cooking, bone broth (known as "shorbe ghaleh") has been used for centuries as a base for soups, stews, and medicinal drinks. It reflects a tradition of using every part of the animal to create nutrient‑dense foods that support health and hospitality.
What are the traditional regional variations of Persian bone broth across Iran?
Different regions add local aromatics: northern provinces may include fresh herbs like dill and parsley, while southern areas often add saffron or dried lime. Some families also incorporate chickpeas or lentils for a heartier soup.
How is Persian bone broth traditionally served?
It is usually served hot as a starter, sometimes with a squeeze of lemon, a drizzle of melted butter, or a handful of fresh herbs. In many households it is offered to guests as a comforting welcome drink.
What occasions or celebrations is Persian bone broth associated with?
Bone broth is a staple during winter months, Ramadan evenings, and during recovery after illness. It is also prepared for family gatherings where a nourishing soup is desired.
What other Persian dishes pair well with this bone broth?
Use the broth as the base for classic Persian soups like "Ash Reshteh" (herb noodle soup) or "Abgoosht" (stewed lamb and chickpeas). It also works beautifully in rice pilafs and braised vegetable dishes.
What are the most common mistakes to avoid when making Simple Bone Broth (Instant Pot) from Honest and Tasty?
Common errors include overfilling the Instant Pot, not skimming the foam, and cutting the cooking time short. Each of these can lead to a cloudy, weak‑flavored broth.
Why does this bone broth recipe use turmeric instead of saffron?
Turmeric provides a bright color and strong antioxidant benefits while being inexpensive and widely available. Saffron is traditional in some Persian broths but is costly, so turmeric offers a practical alternative without sacrificing health benefits.
Can I make Simple Bone Broth (Instant Pot) ahead of time and how should I store it?
Yes. Cool the broth quickly, then refrigerate in airtight jars for up to 5 days or freeze in 2‑cup portions for up to 3 months. Defrost in the refrigerator overnight before reheating.
What texture and appearance should I look for when the broth is finished?
The broth should be clear to slightly amber, with a thin gelatinous sheen when chilled. No large bone fragments or foam should remain; a smooth mouthfeel indicates proper gelatin extraction.
What does the YouTube channel Honest and Tasty specialize in?
Honest and Tasty focuses on simple, wholesome home‑cooking recipes that emphasize natural ingredients, nutritional benefits, and easy‑to‑follow techniques for busy families.
How does the YouTube channel Honest and Tasty's approach to Persian cooking differ from other Persian cooking channels?
Honest and Tasty blends traditional Persian flavors with modern, time‑saving appliances like the Instant Pot, prioritizing health‑focused explanations and minimal ingredient lists, whereas many other channels stick to classic stovetop methods and more elaborate spice blends.
Last updated: August 24, 2026
