Step 1

Place the bones along with the veggies, apple cider vinegar, and salt into the base of the Instant Pot.

Step 2

Fill the instant pot to the max line with water.

Step 3

Push the soup button and manually change the time to 120 minutes.

Step 4

Allow the Instant Pot to depressurize naturally.

Step 5

Strain the broth and store in silicone molds in the freezer.