> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Instant Pot Bone Broth in 3 Hours — the MAHA Method With Tallow - URL: https://thefoodiekitchen.net/instant-pot-bone-broth-tallow/ - Published: 2027-01-04T09:00:00.000Z - Updated: 2026-09-15T04:22:23.000Z - Description: Bone broth cooked in an Instant Pot takes 3 hours instead of 24. The result is deeply gelatinous, rich with collagen, and finished with a spoonful of tallow. The MAHA foundation stock for every soup and braise. - Author: Savannah Ryan - Tags: MAHA Recipes, Detox Recipes, Blog Bone broth is the MAHA kitchen's foundation stock — 24 hours of simmering beef or chicken bones until the collagen dissolves into gelatin, the marrow renders into the liquid, and the broth sets solid when cold. The problem is the 24 hours. Most home cooks do not maintain a constant low simmer for a full day. The Instant Pot solves this: 3 hours at high pressure achieves the same collagen extraction that 24 hours of stovetop simmering achieves. The resulting broth is gelatinous, deeply flavoured, and finished with a spoonful of tallow stirred in at the end. ## Why an Instant Pot Changes MAHA Cooking Pressure cooking works by raising the boiling point of water from 100°C to 120°C at high pressure. At that temperature, the collagen in connective tissue converts to gelatin in 3 hours rather than 24\. The mineral extraction from the bones is also accelerated. The result is chemically identical to the 24-hour stovetop version — which has been confirmed by laboratory analysis comparing pressure-cooked and long-simmered bone broths. Instant Pot Duo 7-in-1 8qt The MAHA cook's most important appliance after cast iron. Makes bone broth in 3 hours, biryani in 25 minutes, dal in 20 minutes. Pays for itself in time savings within the first month of use. $100 [Buy on Amazon →](https://www.amazon.com/dp/B0CCYY7FYV?tag=thefoodieki0f-20&ref=thefoodiekitchen.net)[🛒 Prime Free Trial](https://www.amazon.com/amazonprime?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Instant Pot Pro Plus The upgrade — more precise pressure control, larger display, Wi-Fi monitoring. For cooks who use it daily and want maximum control. $180 [Buy on Amazon →](https://www.amazon.com/dp/B0CCYY7FYV?tag=thefoodieki0f-20&ref=thefoodiekitchen.net)[🛒 Prime Free Trial](https://www.amazon.com/amazonprime?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) ## Serves 8 cups · Prep 10 min · Pressure cook 3 hours Serves 8 cups Prep 10 min Cook 3 hours pressure + 30 min natural release ### Ingredients - 1.5-2kg beef marrow bones and knuckle bones (ask butcher to cut in half) - 2 tbsp apple cider vinegar - 1 onion, quartered - 2 carrots, roughly chopped - 3 celery stalks - 4 garlic cloves - Fresh herbs: bay leaf, thyme, parsley stalks - Cold water to fill to MAX line - 1 tbsp beef tallow to finish per cup ### Method 1. Roast bones at 200°C for 25 minutes until brown. This is not optional — it builds flavour. 2. Transfer to Instant Pot. Add all vegetables and herbs. 3. Add apple cider vinegar. Fill with cold water to the MAX line. 4. Seal lid. Set to HIGH pressure for 3 hours. 5. Allow natural pressure release for 30 minutes. 6. Strain through a fine mesh strainer. Discard solids. 7. Cool. The broth should set to a jelly when cold — this means it is rich in collagen. 8. Reheat per cup. Stir in 1 tbsp tallow. Season with salt. ## The Tallow Finish Stirring tallow into finished bone broth adds three things: additional fat-soluble nutrients, calories for satiety, and a richness that makes the broth genuinely sustaining rather than merely flavourful. Use 1 tablespoon per cup. This is the MAHA butter coffee equivalent for bone broth — the ancestral fat addition that makes the drink a meal. Frequently Asked Questions Why does my broth not gel? Either the bones were not collagen-rich enough (use knuckles and feet, not just marrow bones), the pressure cook was not long enough, or too much water diluted the collagen. Try reducing the strained broth by half over the stovetop. Can I use chicken bones? Yes — chicken feet are the highest collagen source available and produce a broth that gels almost immediately. Chicken backs and carcasses also work. Reduce pressure time to 2 hours. How long does bone broth keep? 5 days refrigerated, 6 months frozen. Freeze in ice cube trays for convenient single portions. Savannah Ryan · Amazon The Ancestral Cortisol Reset The complete MAHA protocol — seed oil elimination, ancestral fat reintroduction, bone broth, and cortisol-supportive eating. [Get on Amazon →](https://www.amazon.com/dp/B0GHPFXH4L?ref=thefoodiekitchen.net) Shop on The Foodie Kitchen - [Seed oil free pantry guide — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 seed oil free cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) Related Recipes - [Bone Broth Tomato Soup](https://thefoodiekitchen.net/bone-broth-tomato-soup/) - [What Is Beef Tallow?](https://thefoodiekitchen.net/what-is-tallow/) - [MAHA Kitchen Equipment Guide](https://thefoodiekitchen.net/maha-kitchen-equipment-guide/) - [How to Detox Seed Oils](https://thefoodiekitchen.net/how-to-detox-seed-oils/) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [Facebook](https://www.facebook.com/profile.php?id=61572217094296) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)