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This is a photo of three glasses filled with the best, golden and rich bone broth. Photo is from 45 degrees and glasses are sitting on a wooden surface.
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4.86 from 7 votes

The BEST (and Most Simple) Bone Broth Recipe + Bone Broth Benefits

Here's ALL you need to know about bone broth, its benefits, and how to make the BEST BONE BROTH OF YOUR LIFE (that's also the EASIEST) to ensure you are giving your body what it needs to be healthy.
Prep Time5 mins
Cook Time3 hrs
Course: Appetizer/Side, Drink, Main
Keyword: best bone broth, bone broth, bone broth instant pot, easy bone broth, how to make bone broth, organic
Servings: 12
Calories: 170kcal


  • 2 onions, chopped if very large, use only 1
  • 3-4 pounds beef bones that have cartilage and some meat on them i.e. knuckle bones, shank bones, oxtail, rib bones, femur bones
  • 1 tablespoon turmeric powder
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper


  • Add all ingredients to a large pot (or pressure cooker) and add enough water to just cover the bones. Let it boil and once it boils, turn it off so you can skim any scum that may have surfaced. (This is optional but some believe it to be helpful in keeping the taste pure. Sometimes I do it and sometimes I don't. Totally up to you.)
  • If using pressure cooker like InstantPot, put it on the pressure cooker setting on high for 3 hours and allow the pressure to naturally release when it's done.
    If using a regular pot over the stove, let it simmer for 12-16 hours.
    If using a slow-cooker, let it simmer for 12-16 hours.
  • Strain the cooked broth to keep the liquid gold you've just made.

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    You can obviously add any other veggies or herbs you like to the pot to increase electrolytes, vitamins, and micronutrients, but they don't really add any further flavor. The onion is key.
    Some people add a tablespoon of vinegar to the pot to help extract more calcium from the bones, but I personally don't want to get more calcium than necessary, as I don't believe it to be particularly healthy. The process of cooking the bones for a long time already leeches plenty of calcium from the bones and if you drink bone broth regularly, it's important to consider this. In addition, vinegar is not added to any traditional Persian bone broths and I always err on the side of ancestral knowledge when it comes to nutrition. 
    Important tip! To make sure you get all the collagen from the cartilage into your broth, put back any large cartilage chunks right back into your strained bone broth. Every time you heat it up, collagen will continue dissolving into your broth. 


    Calories: 170kcal | Carbohydrates: 2g | Protein: 2g | Fat: 17g | Saturated Fat: 1g | Sodium: 582mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg