The ancestral tradition of broth-making meets technology! Learn how to make a nourishing Instant Pot Pork Bone Broth. This is truly nose-to-tail eating and saves money and time. Plus, I answer your bone broth FAQs (like how to get broth to gel, what bones are best for broth, and more!).

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Ever since we found a local pig farmer who raises pastured, antibiotic- and hormone-free pigs, I’ve been wanting to post my Instant Pot Pork Bone Broth for you.

We are so fortunate to have a clean, local source for pork. Because, ever since watching Food, Inc., I just can’t bring myself to use store-bought pork, unless I know where it’s from!

I’m sure you’re super familiar with chicken bone broth, beef bone broth, and even chicken foot broth, yet have you ever thought to use pork bones for broth?

If not, I’m excited to introduce you to this nourishing superfood!

I still meet people who are intimidated at the thought of making their own bone broths. These people are almost always children of the 70s and 80s. Our mothers NEVER made homemade broths.

The “broth” was always from a box, a can, or {cough, cough} a bouillon cube. Ick.

So, hearkening back to an age-old tradition of using the whole animal, including the bones for a nutritious and frugal broth, feels complicated and difficult.

Trust me; it’s not.

I make some type of bone broth (usually chicken/chicken foot) on a near-weekly basis. It’s one of the easiest foods to make! 

Especially if you have an Instant Pot…

Why make Instant Pot Pork Bone Broth?

Gone are the days of simmering bones on your stove for 12-24 hours, filling your entire house with the pungent aroma of animal bones.

Also gone are the days of keeping a slow cooker simmering with bones.

Though we’re making an ancestral food here, we have the benefit of technology on our sides! The Instant Pot makes a quick and hands-off task of bone broth, while cutting hours off the cooking time!

Before electric pressure cookers, it was required to simmer bones on the stove or in a slow cooker for at least 12 hours. This ensured that all of the minerals, amino acids, and gelatin was extracted from the bones and infused into the broth and that the broth would “gel” once cooled. (This gel is a sign of a properly made bone broth.)

I haven’t made bone broth on the stove or in a slow cooker since getting my Instant Pot! In fact, I got rid of both of my slow cookers because I never found a use for them after getting my Instant Pots (yes, I have 2).

Not sure if you’re ready to give up your slow cooker for broth-making? I have a post that compares the Instant Pot vs. the slow cooker for making broth — and why I think the Instant Pot wins!

Another reason why the Instant Pot is awesome for broth-making?

The longer bones simmer in water, the more glutamic acid is released into the cooking water. Glutamate is an excitotory neurotransmitter. In high concentrations, it’s also an excitotoxin — and can cause symptoms like anxiety, brain fog, insomnia, and headaches.

You know you’re sensitive to glutamate if you’ve ever reacted to Chinese food containing MSG — monosodium glutamate.

Furthermore, the longer broth cooks, the more histamine it contains. For those with allergies, asthma, histamine intolerance, and/or mast cell disorders, it’s very important to keep your food intake of histamine low.

By using the Instant Pot for your bone broth, you’re not only saving time, you’re also significantly lessening the amount of glutamate and histamine in your broth!

The Benefits of Pork Bone Broth

Pork bone broth has all of the nourishing benefits of other bone broths. It’s…

• rich in amino acids, like glycine and proline
• loads of collagen, which keeps our own joints, tendons, cartilage, bones, and skin healthy
• loads of gelatin (same benefits as collagen) which makes the broth “gel”
• rich in minerals like calcium, phosphorus, zinc, copper, and iron

Pork bones are also economical — even pastured! 

Most people aren’t shopping for pork bones for broth-making, so the bones are typically discarded. Speak to a reputable butcher about grass-fed/pastured pork bones. I bet they have a farmer customer or 2 whose pigs they butcher and process and whose pork bones probably don’t get used!

The final benefit of pork bone broth?

It tastes quite a lot like chicken broth!

If you’ve ever thought beef broth had a strong or pungent flavor, you’ll be relieved to know that pork bone broth is much milder in flavor and lighter in color.

I use it all the time in place of chicken broth, and no one’s the wiser!

What Types of Pork Bones to Use?

Just as with chicken and beef bones, you can use ANY pork bones you have to make Instant Pot Pork Bone Broth!

When we have our yearly 1/2 pig delivered, we get an assortment of bones — usually neck bones, bone-in roasts, and pork hocks. All of these make beautiful pork bone broth.

I have neck bones in the photo above. If you study the photo, you can even see the spinal cord — which goes right into the pot to make broth.

After I cook a bone-in pork roast, I always save the bone (usually in the freezer) until I’m ready to make broth. One roast bone isn’t enough to make broth, so I will wait until I have other roast bones or pork hock (such as after making beans) or until I thaw and use the neck bones.

Nothing goes to waste! This is truly nose-to-tail eating.

FAQs about Instant Pot Pork Bone Broth

Can I use pork bones more than once to make multiple batches of broth?

YES! One advantage of using pork or beef bones over chicken bones is that they can be used to make multiple batches of broth. I have used pork bones up to 3 times (always using less water with each batch). The third batch may not gel, but it will still be nourishing and useful.

Should I add vegetables, herbs, or salt?

If you like, go ahead. I have always made bone broth with only bones, however. I like to flavor my broth whenever I drink it or add it to soups or dishes, not during cooking. I also think there are better ways to use veggies and fresh herbs.

Is it supposed to smell funny?

Ancestral traditions like broth-making often have unusual smells. Bone broth is no exception. It is normal for your kitchen, or indeed your home, to smell like broth while making broth. If it bothers you, open a window or turn on a fan. The smell will dissipate as soon as you’ve put the finished broth away.

Is the apple cider vinegar absolutely necessary?

Yes. Proper broth-making requires the introduction of an acid to break down the bones so they release all their goodness into the water. It doesn’t require a lot, and I promise you won’t taste it. If you can’t use apple cider vinegar, try lemon juice.

I can’t get mine to gel — Help!

Here are my 6 tips for broth that gels every time.

How to Make Instant Pot Pork Bone Broth

First, place as many thawed pork bones as you have into the stainless steel insert of your Instant Pot.

There isn’t a right or wrong amount of bones; just use what you have.

Next, add enough filtered water to cover the bones — but no more.

Filling the pot seems like a good idea since you can make more broth, but you’ll end up with a diluted broth. Just fill with enough water to cover the bones. This is a good bone : water ratio.

Add a few tablespoons of raw apple cider vinegar. This helps to degrade the bones so they release minerals into the water.

Finally, place the lid on the pot, checking that the seal is in place. Close the vent. Press the “Manual” or “Pressure Cook” button and adjust the time to 120 minutes on high pressure.

When it beeps, you can either manually release the pressure or you can allow it to naturally release.

To keep histamine low, you should manually release the pressure.

Strain the broth from the bones and store in whatever way is convenient for you.

• If you’re making a soup right away, you can use the hot broth.
• It will keep in the refrigerator in glass jars for several days.
• You may also freeze it in jars (leave at least an inch of head space to prevent cracking).
• Or, freeze it in ice cube trays or plastic bags (once the broth has cooled).

If you’re planning to make another batch of broth with the same bones, add them back to the Instant Pot and proceed!

4.5 from 8 votes

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Instant Pot Pork Bone Broth

The ancestral tradition of broth-making meets technology! Learn how to make a nourishing Instant Pot Pork Bone Broth. This is truly nose-to-tail eating and saves money and time. Plus, I answer your bone broth FAQs (like how to get broth to gel, what bones are best for broth, and more!)

CourseSoups

Prep Time 5 minutes

Cook Time 2 hours

Author Rebecca Hansen

Ingredients

• 2 to 5poundspastured pork bones(neck, joint, and/or shoulder bones)
• 3tablespoonsapple cider vinegar
• filtered water to cover the bones

Instructions

1. Place thawed bones into the stainless steel insert of your Instant Pot.

2. Add enough water to cover the bones, but no more.

3. Add apple cider vinegar.

4. Place the lid on the Instant Pot, checking that the seal is in place. Press the "Manual" or "Pressure Cook" button and adjust the time to 120 minutes on high pressure. Seal the vent.

5. When it beeps, you can immediately release pressure or allow it to naturally release, depending on your needs.

6. Strain the bones from the broth. Refrigerate, freeze, or can and enjoy!

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More Helpful Instant Pot Recipes & Info You’ll Love…

• 6 Tips for Bone Broth That Gels Every Time
• 6 Instant Pot Meal Preps That’ll Save Your Sanity (6 foods, 1 Instant Pot, less than 3 hours!)
• How to Cook a Whole Chicken in the Instant Pot
• Nourishing Instant Pot Chicken Foot Broth
• 4 Ways the Instant Pot Really Does Save Time (+8 tips to speed up pressurizing time!)
• Instant Pot Sweet ‘n Spicy Asian Pulled Pork (+ how to find pastured pork)
• How to Render Animal Fat in your Instant Pot
• How to Make ANY Blended Soup in the Instant Pot
• An Honest Review of the Instant Pot

Have you ever made pork bone broth? Do you use your Instant Pot?