1bones of 1 whole chicken or the equivelent from other cuts
1bunchscrap vegtables or
3 celery stalks
4garlic cloves, minced
1tbspapple cider vinegar
2tbspparsley, driedor 3 sprigs of fresh
Put chicken bones in bottom of IP. I include the skin, chicken feet if I have them and the liver if it was an organic chicken.
Add water to an inch or two above the top of the bones. (Make sure this amount is under your recommended manufacture's directions.) If you add more water, you will have more bone broth but it won't be gelatinous.
Place vegtables in to the instant pot.
Add herbs of parsley, bay leaf, apple cider vinegar, peppercorns and salt.
Put on the lid and press the soup/ broth, set the time to 120 minutes. When the timer beeps, it will automatically turn on to the "keep warm" setting. You can release the pressure or let it sit longer until you are ready to use it/ store it.
When it is cooled enough to handle, carefully strain the bone broth through a colander in to the large stainless steel bowl.
Store bone broth in the refrigerator for use within a week or freeze for up to 6 months.
Keyword bone broth, broth, Instant Pot, soup, stock