Instant Pot Chicken Bone Broth

Name: Instant Pot Chicken Bone Broth
Total time: 300
Yield: 8
Ingredients: 1 (2 pound) rotisserie chicken carcass; 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

Recipe by Soup Loving Nicole from allrecipes.com

Dinner 5 Hr.

Ingredients

8 servings

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1 (2 pound) rotisserie chicken carcass
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2 medium carrots, cut into thirds
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2 stalks celery, cut into thirds
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1 medium onion, cut in half
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1 bulb garlic, cut in half

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1 tablespoon apple cider vinegar
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2 teaspoons salt
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1 teaspoon whole black peppercorns
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1 large bay leaf
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10 cups water

Instructions

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