Instant Pot Chicken Bone Broth

Ingredients

• 1 rotisserie chicken carcass , 2 pound
• 2 medium carrots , cut into thirds
• 2 stalks celery , cut into thirds
• 1 medium onion , cut in half
• 1 bulb garlic , cut in half
• 1 tablespoon apple cider vinegar
• 2 teaspoons salt
• 1 teaspoon whole black peppercorns
• 1 large bay leaf
• 10 cups water

Instructions

1. 1

   Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water.

2. 2

   Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.

3. 3

   Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.

4. 4

   Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.