Bone Broth (instant pot)

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  • Bones from 1 3-4lb. chicken
  • 2 medium carrots, scrubbed and cut in half
  • 1 medium parsnip, scrubbed and into large chunks (may substitute more carrots, if desired)
  • 3 celery ribs (or ends and leaves to equal 1 cup)
  • 1 large yellow onion, quartered with skin and root end in tact
  • 6 cloves of garlic, lightly smashed
  • 1 bay leaf
  • 8-10 peppercorns
  • Handful of fresh herbs (sage, rosemary, thyme and/or parsley; optional)
  • 1 Tbsp. apple cider vinegar
  • Water
  • Sea salt to taste
  1. Place bones, vegetables, aromatics, peppercorns, herbs (if using or leftover from your Whole Chicken) and vinegar into the pot of the Instant Pot.
  2. Add enough water to just cover the bones and vegetables in the pot.
  3. Wipe rim of insert dry with a towel. Place lid on Instant Pot and lock into place.
  4. Flip vent valve to ‘Sealing’.
  5. Select ‘Manual’ setting and adjust time to 120 minutes.
  6. When cooking is done, allow pressure to release naturally (20-20 minutes).
  7. Release any residual pressure using the vent valve before removing the lid.
  8. Allow broth to cool before staining into jars for storage.