Step 1

Preheat oven to 425°.

Step 2

Place the bones on a baking sheet and bake for 45 min until brown.

Step 3

Place hot bones (carefully) in Instant Pot.  Add bits of brown scraps from baking sheet, if there are any but leave the fat/grease.

Step 4

Add remaining ingredients and fill liner up to almost max with cold water.

Step 5

Allow to sit for at least 30 minutes but an hour is best. The vinegar will help extract out the minerals in the bones.

Step 6

Cover with lid. Set to Sealing.

Step 7

Press manual or pressure cook and set time to 180 minutes. If your Instant Pot doesn’t go to 180, do 120, it will be fine. My 6 qt doesn’t go that high so I do 120 if I make the broth in that size pot.

Step 8

When finished, allow to naturally release. Divide into 2 pans so the broth will cool faster. If your broth didn’t make 10 cups, then add ice. This will cool it down faster as well.

Step 9

Cool in refrigerator overnight. This allows the thin layer of fat to rise to the top and you can easily skim it off. If you don’t mind the fat, you can use it right away.

Step 10

The next day, break off and skim the layer of fat and throw it away. Put broth in vacuum sealed bags and freeze flat until needed. Or try the Souper Cubes !