- Bones from 1 3-4 Lb. Chicken - Onion - Apple Cider Vinegar - Carrots - Celery Stalks - Garlic - Sea Salt - Whole Black Peppercorns
Instant Pot Instructions: Place all ingredients except the water in the Instant Pot.
Add enough water to just cover the bones and vegetables in the pot but do not fill past the ⅔ fill line on the Instant Pot.
Close lid and ensure that the switch is flipped from venting to sealing. Press the "Broth" button then increase time to 120 minutes or manually set time to 120 minutes.
When cooking time is done, allow pressure to release naturally (20-25 minutes). Allow broth to cool. Taste and add more salt if needed, then strain into jars for storage.