10 Steps to the Most Delicious Bone Broth (Instant Pot Recipe)

Bone broth is one of the best healing foods to include in your diet and something I consume on the regular. 

It’s become a part of my morning routine and gut healing/autoimmune protocol. And with the instant pot on hand, you can whip up bone broth in 2 hours. Yes – 2 hours!

I used to make broth on the stove in my massive stock pot and would leave the stove on low heat for 12 hours (overnight). The broth always turned out great, but having your stove on for that long, especially in the summer, makes our little condo HOT. Plus, I was impatient and wanted it faster. 

Then I switched over to the slow cooker. A much better option than the stove, but I still had to cook it for 12 hours. If you don’t have an instant pot, I recommend making this in your slow cooker. You’ll just have to cook the broth for anywhere from 8-12 hours to get the optimal benefits and nutrients. 

Otherwise, get yourself an instant pot. Its inexpensive and is a huge time saver! I love making my Butter Chicken in the instant pot. It’s damn good! And only takes 8 minutes. Serve over some cauliflower rice and dinner is ready in no time. 

I get asked all the time about making bone broth and I promise, by following this simple 10-step process, you’ll become a bone broth pro in no time! Hope you enjoy this simple and easy to follow recipe and share this healing goodness with your friends and family. 

You can check out my Instagram post here, where I share this 10-Step process with photos, so you can see how it all goes down. Also, be sure to check out my delicious Healing Chicken Soup recipe here that I also make in my instant pot. 

10-Step Instant Pot Chicken Bone Broth


1 leek, washed well and chopped roughly
2 celery stalks, chopped roughly
2 carrots, chopped roughly
1 onion, chopped roughly
5 garlic cloves, chopped roughly
4-5 sprigs of fresh thyme
1 bay leaf
5-6 chicken feet (or more, depending on how big your pot is)
1 pound of chicken wings or backs (or more, depending on how big your pot is. As a note, I suggest to roughly chop these up, which helps to release more nutrients/gelatin. Ask your butcher to do it for you)
1-2 tbsp of fish sauce, gluten free


STEP 1: add 1 chopped leaks to your instant pot
STEP 2: add 2 chopped celery stalks
STEP 3: add 2 chopped carrots
STEP 4: add 1 chopped onion + 5 chopped garlic cloves + a few springs of fresh thyme + 1 bay leaf
STEP 5: add in 5 chicken feet + roughly 1 pound of chicken wings 
STEP 6: add in filtered water to fill line + add in 1 tbsp of fish sauce
STEP 7: give everything a mix
STEP 8: on instant pot, select manual and set time for 120 minutes (make sure pressure valve is in correct spot)
STEP 9: wait for ON to appear – and you’re ALL SET ?? – let cook
STEP 10: strain into mason jars and store in freezer if not using right away or fridge


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Instant Pot Chicken Soup – A Hearty and Veggie Filled Soup To Keep Your Immune System Strong During Cold n’ Flu Season

Nothing beats a warm bowl of chicken soup. I’ve been cooking up lots of deliciousness in my instant pot and this delicious chicken soup did not disappoint. 

Plus, it was just what my boyfriend needed while he was sick. He ate up every last bite and it helped him bust through his cold (now let’s just hope that I don’t catch it!).

So what’s the deal with chicken soup and colds anyways? Well, you’ve got an amazing blend of sulphur from onions and garlic that help your body detox, plus you’ve got the incredible amino acids and vitamins from the broth, and hearty protein from chicken. 

Not to mention all the amazing nutrients from veggies. I find it’s always so easy to add in a mix of veggies to soups. I used your typical carrots, onion and celery in this recipe, but also added in some butternut squash and an entire bag of spinach. Hello cold busting vitamin C!

Although this recipe only took 12 minutes in total to cook, you do have wait for the pressure to come up, which took at good 15 minutes x 2 – as you’ll see in the recipe below. 

But, it was worth the wait. And the chicken turned out amazing! Fall apart, tender chicken that tok this out to a whole other level. 

I used chicken thighs, which I often cook with over chicken breast, as it’s much more tender due to a higher fat content. Now don’t freak out about the fat. It’s a good thing – especially if you’re buying organic chicken or pasture raised. Those fats are not only delicious, but great for your hormones. 

Did you know your hormones need fat to function? Yes they do! 

Hope you enjoy this instant pot chicken soup as much as we did! It’ll hit the spot on those cold winter nights. Ugh… winter – I’m not a fan. Is it summer yet?? The summer countdown is on – only 5 more months!

Instant Pot Chicken Soup
Serves 6
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  1. 2 pounds boneless, skinless chicken thighs (fresh, not frozen)
  2. 6 cups Chicken Bone Broth
  3. 3 tablespoons Vital Proteins grass-fed unflavored gelatin powder
  4. 1 yellow onion, chopped
  5. 5 cloves garlic, minced
  6. 3 teaspoons sea salt, plus more to taste
  7. 3/4 teaspoon freshly ground black pepper, plus more to taste
  8. 4 celery stalks, chopped
  9. 3 carrots, chopped
  10. 1 package Go-Go Quinoa Spaghetti (or any other gluten free spaghetti brand)
  11. 1/4 cup fresh flat-leaf parsley, roughly chopped
  12. 11/2 teaspoons fresh thyme leaves
  13. 1 bay leaf
  14. 1 teaspoon lemon juice, plus more for serving
  1. Place the chicken thighs in your instant pot.
  2. Add the bone broth, gelatin powder, onion, garlic, salt, pepper and turmeric.
  3. Secure the lid, set your pressure valve and select manual setting. Set to high pressure for 10 minutes.
  4. When the 10 minutes is up, quick release the pressure. Remove the chicken, cut into bite-size chunks, and return it to the instant pot.
  5. Add the celery, carrots, spaghetti (split into 3 - just simply break with hands), parsley, thyme and bay leaf and season with salt and pepper to taste. Secure the lid again, select the manual setting, and set it to high pressure for 4 minutes. Quick release the pressure. Stir in the lemon juice.
  6. Ladle the soup into bowls and serve hot with extra lemon juice if desired.
  1. *Add in some spinach at the very end and stir in to wilt. It's a great way to get in extra vitamin C.
  2. *Cooking the pasta - I cooked mine for HALF the time it would normally take. The package says 8 minutes, so I went with 4.
  3. *Depending on the noodle 'length' you prefer, I broke my noodles into 3, but half would work too.
Holistic Wellness https://holisticwellness.ca/
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Instant Pot Butter Chicken – A Delicious and Simple 8 Minute Recipe (Paleo, Gluten Free)

I am in LOVE with my instant pot! 

I bought it back in October 2019 and it’s been put to good use ever since. Ok, basically, I’ve been trying to cook just about everything in my instant pot; like every night. And this instant pot butter chicken has been cooked up at least 10 times!

I just love love love it and so far, my recipes have turned out amazing!

If you’ve been on the fence about purchasing it, trust me, it’s a great investment and incredibly easy to use. I was a little hesitant about it at first, only because as much as I love my slow cooker, I always found that the recipes (more so – chicken), didn’t turn out quite the way I had hope for. 

So I thought I’d have the same experience with the instant pot – but NOPE! Not the case. 

I purchased the 6 quart pot (there is also an 8 quart) but didn’t think I’d need one that big since it’s only my boyfriend and I (although, he is 6’5, 230lbs and eats like a beast!).

 If you’re looking to get one for yourself, you can order them off of Amazon here. Since purchasing it, I haven’t used the slow cooking set, only the pressure cooking, which is awesome! Here’s the instant pot I have here –>


This butter chicken recipe cooks in 8 minutes – thanks to the high pressure. Uh…butter chicken in 8 minutes? Yes please!

You can serve this recipe with rice, naan, or for a gluten free/grain free version, I opt for cauliflower rice. You can use this recipe here – but I would modify it and make it less ‘fried ricey” – if that makes sense! I would simply cook it with some onions, garlic and a bit of turmeric. This would go better with the butter chicken. 

As a note, I used Arvinda’s butter chicken spice blend. Click here to check it out. 

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (scroll below to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

Ok… ready for some delicious instant pot butter chicken? Let’s get to it!

Instant Pot Butter Chicken
Serves 4
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
  1. 2 tablespoons ghee (plus more might be needed when browning chicken)
  2. 1 onion, diced
  3. 4 garlic cloves, roughly chopped
  4. 1 teaspoon minced ginger
  5. 2 tbsp Arvinda's Butter Chicken Spice Mix (it's my fav! - use more or less depending on your preference)
  6. 2 pounds skinless and boneless chicken thighs, cut into quarters
  7. 1 (15 ounce) can diced tomatoes
  8. ½ cup full-fat coconut milk
  9. 2-3 tbsp arrowroot starch (for thickening)
  10. Cilantro, garnish (optional)
  1. Press the sauté button on your instant pot and add the ghee, onions and garlic to the pot. Stir-fry the for roughly 6-7 minutes.
  2. Add in the chicken and stir-fry for 5-7 minutes or until the outside of the chicken is no longer pink. I had to do this in batches, as I couldn't fit it all in the pot. Add more ghee as you cook the chicken, if needed and you find the chicken sticking to the pot.
  3. Once chicken is longer pink, add in the ginger, butter chicken spices and canned tomatoes. Give everything a good mix.
  4. Secure the lid, close the pressure valve and make sure it's in the right setting, and cook for 8 minutes at high pressure.
  5. After 8 minutes, open the valve to quick release any remaining pressure.
  6. Open the lid and add in the coconut milk + arrowroot starch. Gently mix to combine all ingredients.
  7. Garnish with cilantro if desired and serve.
Holistic Wellness https://holisticwellness.ca/
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