There’s something kind of magical about the nights when everyone is tired, the fridge looks unhelpful, and you still want dinner to feel like a warm hug. That’s exactly when these Instant Pot bone broth soups show up and save the whole vibe.
The best part? You get that slow-simmered, “my kitchen smells incredible” comfort in a fraction of the time. These are the soups people keep making on repeat because they’re cozy, simple, and wildly satisfying—whether you’re craving beefy richness or a lighter chicken sip.
Grab your Instant Pot and a big spoon. Tonight, we’re doing deeply comforting bone broth soup in six delicious ways.
1 Instant Pot Beef Bone Broth Soup Recipe
If you want the richest, most “stick-to-your-ribs” comfort, beef bone broth soup is it. It tastes like you spent all day on it, but the Instant Pot quietly does the heavy lifting while you live your life.
Ingredients
- 2 to 3 lb beef soup bones (marrow bones, knuckles, or a mix)
- 1 tbsp olive oil (optional, for roasting flavor shortcut)
- 1 large onion, halved
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 4 cloves garlic, smashed
- 1 to 2 tbsp tomato paste (optional, for deeper color)
- 2 bay leaves
- 8 to 10 whole peppercorns
- 1 tsp salt, plus more to taste (start light)
- 8 to 10 cups water (do not go above Max Fill)
- Optional add-ins for “soup night”: shredded beef, sliced mushrooms, cooked rice, egg noodles, spinach, parsley, lemon
Instructions
- Optional but amazing: Roast bones at 425°F for 25 to 35 minutes until browned.
- Add bones to the Instant Pot with onion, carrots, celery, garlic, tomato paste (if using), bay leaves, peppercorns, and salt.
- Pour in water to cover bones, keeping below the Max Fill line.
- Lock the lid and set to Pressure Cook (High) for 120 minutes.
- Let it Natural Release for 30 minutes, then carefully quick release any remaining pressure.
- Strain the broth. Taste and adjust salt.
- For soup: return broth to the pot, add your chosen add-ins, and simmer on Sauté 5 to 10 minutes until heated through.
Tips
- For ultra-gelatinous broth, include joints/knuckles or add a couple feet if you have them.
- Chill overnight and skim the fat cap if you want a cleaner sip (save the fat for cooking potatoes—trust me).
- Salt lightly at first; broth reduces and concentrates flavor.
Variations
- Add ginger and scallions for a cozy, sippable “beef tea” moment.
- Stir in miso off heat for a savory, umami boost (don’t boil after adding).
2 Instant Pot Chicken Bone Broth Soup Recipe
This one is the “I need comfort, but make it light” classic. Chicken bone broth soup is what you make when someone’s under the weather, when you’re craving a reset, or when you just want something gentle and satisfying.
Ingredients
- 2 to 3 lb chicken bones (carcass, backs, wings, necks)
- 1 onion, quartered
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 4 cloves garlic, smashed
- 1 bay leaf
- 8 to 10 peppercorns
- 1 tsp salt, plus more to taste
- 8 to 10 cups water (below Max Fill)
- Optional add-ins: shredded chicken, peas, corn, egg noodles, rice, dill, lemon, spinach
Instructions
- Add chicken bones, vegetables, garlic, bay leaf, peppercorns, salt, and water to the Instant Pot.
- Lock the lid and set to Pressure Cook (High) for 60 minutes.
- Natural Release for 20 to 30 minutes, then quick release any remaining pressure.
- Strain the broth and taste for salt.
- For soup: add shredded chicken and quick-cooking add-ins, then use Sauté for 5 to 8 minutes until everything is hot and tender.
Tips
- If you want clearer broth, avoid boiling hard after straining—gentle heat keeps it pretty.
- A squeeze of lemon at the end makes it taste brighter and “new.”
Notes
- If your broth is bland, it usually needs salt, a little acid (lemon), or both.
3 Instant Pot Turkey Bone Broth Soup Recipe
Turkey bone broth soup is the quiet superstar—especially after a roast turkey dinner. It’s cozy, slightly richer than chicken, and makes leftovers feel exciting again instead of repetitive.
Ingredients
- 2 to 3 lb turkey bones (carcass, wings, neck)
- 1 onion, halved
- 2 carrots, chunked
- 2 celery stalks, chunked
- 4 cloves garlic, smashed
- 2 bay leaves
- 10 peppercorns
- 1 tsp salt, plus more to taste
- 8 to 10 cups water (below Max Fill)
- Optional add-ins: shredded turkey, stuffing croutons, wild rice, mushrooms, thyme, parsley
Instructions
- Add turkey bones, vegetables, garlic, bay leaves, peppercorns, salt, and water to the Instant Pot.
- Pressure Cook (High) for 90 minutes.
- Natural Release for 30 minutes, then release remaining pressure carefully.
- Strain, taste, and adjust salt.
- Turn it into soup by adding shredded turkey and your favorite add-ins, then simmer on Sauté until warmed through.
Tips
- A pinch of dried thyme makes turkey broth taste extra “holiday cozy” any day of the week.
- Add cooked wild rice at the end so it stays pleasantly chewy, not mushy.
Variations
- Make it creamy: stir in a splash of cream or coconut milk at the end (off a boil) for comfort-maxing.
4 Instant Pot Pork Bone Broth Soup Recipe
Pork bone broth soup is bold, savory, and ridiculously good with garlic and a little spice. If you love ramen vibes or hearty, meaty broths, this is about to be your new obsession.
Ingredients
- 2 to 3 lb pork bones (neck bones, soup bones, trotters for extra gelatin)
- 1 onion, halved
- 1 to 2 carrots, chunked (optional)
- 2 celery stalks, chunked (optional)
- 1 whole head garlic, halved crosswise (or 6 cloves smashed)
- 1 bay leaf
- 10 peppercorns
- 1 to 2 tsp salt, to taste
- 8 to 10 cups water (below Max Fill)
- Optional add-ins: sliced pork, bok choy, mushrooms, ramen noodles, scallions, chili oil, soy sauce
Instructions
- Optional for deeper flavor: roast pork bones at 425°F for 25 to 35 minutes.
- Add bones, aromatics, seasonings, and water to the Instant Pot.
- Pressure Cook (High) for 120 minutes.
- Natural Release for 30 minutes, then carefully release remaining pressure.
- Strain and adjust salt.
- For soup bowls: heat broth on Sauté and add quick-cooking vegetables and noodles until just tender.
Tips
- Trotters/feet make the broth silky and gelatin-rich—it’s the secret to that restaurant-style feel.
- Add soy sauce at the end for flavor; adding it early can make it taste overly salty as it concentrates.
Variations
- Add a slice of fresh ginger and a splash of rice vinegar for a brighter, more ramen-like broth.
5 Instant Pot Lamb Bone Broth Soup Recipe
Lamb bone broth soup is cozy with a little edge—deep, fragrant, and perfect when you want something that feels special. It’s incredible with herbs and a squeeze of lemon.
Ingredients
- 2 to 3 lb lamb bones (shanks, neck bones, or a mix)
- 1 onion, halved
- 2 carrots, chunked
- 2 celery stalks, chunked
- 4 cloves garlic, smashed
- 2 bay leaves
- 10 peppercorns
- 1 tsp salt, plus more to taste
- Optional herb vibe: 1 tsp dried rosemary or thyme (or a few fresh sprigs)
- 8 to 10 cups water (below Max Fill)
- Optional add-ins: shredded lamb, chickpeas, kale, diced potatoes, parsley, lemon wedges
Instructions
- Optional: roast lamb bones at 425°F for 25 to 35 minutes for a richer, less “gamey” flavor.
- Add bones, vegetables, garlic, bay leaves, peppercorns, salt, herbs (if using), and water to the Instant Pot.
- Pressure Cook (High) for 120 minutes.
- Natural Release for 30 minutes, then release remaining pressure carefully.
- Strain and adjust salt.
- To make it a full soup, add chickpeas/kale/potatoes and simmer on Sauté until tender.
Tips
- Lemon at the end is not optional if you want that “wow, what IS in this?” brightness.
- If the broth feels too strong, dilute with a little water and re-season.
Notes
- Lamb broth is naturally bolder than chicken—lean into it with herbs and acid.
6 Instant Pot Venison Bone Broth Soup Recipe
Venison bone broth soup tastes like a cozy cabin night in a bowl—earthy, deep, and wildly satisfying. If you have venison bones from hunting season, this is one of the best, most practical ways to turn them into something you’ll actually crave.
Ingredients
- 2 to 3 lb venison bones (with some joints if possible)
- 1 onion, halved
- 2 carrots, chunked
- 2 celery stalks, chunked
- 4 cloves garlic, smashed
- 1 to 2 tbsp tomato paste (optional, helps richness)
- 2 bay leaves
- 10 peppercorns
- 1 tsp salt, plus more to taste
- Optional flavor helpers: 1 tsp dried thyme, 1 small sprig rosemary
- 8 to 10 cups water (below Max Fill)
- Optional add-ins: shredded venison, mushrooms, barley, potatoes, green beans, parsley, splash of red wine vinegar
Instructions
- Optional but recommended: roast venison bones at 425°F for 30 to 40 minutes to deepen flavor.
- Add bones, veggies, garlic, tomato paste (if using), bay leaves, peppercorns, salt, optional herbs, and water to the Instant Pot.
- Pressure Cook (High) for 120 minutes.
- Natural Release for 30 minutes, then carefully release remaining pressure.
- Strain and taste. Adjust salt.
- For a hearty soup: add mushrooms and barley or potatoes, then simmer on Sauté until tender.
Tips
- A tiny splash of vinegar at the end can make venison broth taste rounder and less “sharp.”
- If you want a cleaner broth, chill and skim fat, then reheat gently.
Variations
- Add smoked paprika for a subtle campfire vibe without overpowering the venison.
Quick Make-Tonight Picks (Because We’re Hungry Now)
If you’re choosing based on mood, here’s the fastest way to decide:
- Craving classic comfort: Chicken or Beef
- Want rich and special: Lamb
- Post-holiday magic: Turkey
- Ramen-style cozy: Pork
- Deep, rustic, hearty: Venison
How to Store and Reheat Bone Broth Soup Without Losing the Magic
This is the kind of food that makes tomorrow easier, too.
– Refrigerate strained broth in airtight containers for up to 5 days.
– Freeze in portioned containers for up to 3 months (leave headspace for expansion).
– Reheat gently on the stove or with the Instant Pot Sauté setting.
– If it turns into jello in the fridge, that’s a good sign—it means you’ve got gelatin-rich broth.
If you tell me which meat you have on hand (or what you’re craving tonight), I can point you to the best option and suggest the perfect add-ins for your pantry.