Step 1

Place the chicken bones into a 12-quart stock pot, and cover with water. In the Instant Pot, do not exceed about 2/3 full.

Step 2

Add the veggies, herbs and apple cider vinegar.

Step 3

Bring to a low boil.

Step 4

Reduce heat to the lowest setting.

Step 5

Partially cover, and simmer for at least 5 hours. You can cook it longer, but I would say no less than 5 hours. The longer the better!

Step 6

Strain and store in the refrigerator.

Step 7

Place all ingredients in the Instant Pot, and add water until it is about 2/3 full.

Step 8

Place the lid on, lock it, seal the vent.

Step 9

Use the manual setting to cook for 120 minutes.

Step 10

Use the quick release valve when time is up, or feel free to let it release naturally. Both ways work!

Step 11

After releasing pressure, remove the lid, and use a strainer to separate the liquids from the solids.

Step 12

Place all ingredients in a slow cooker, and fill with water.

Step 13

Cook on low for at least 12 hours, up to 24 hours.

Step 14

Use a strainer to separate the liquids from the solids.