Step 1

Place bones, vegetables, peppercorns, herbs, and vinegar into the pot of the Instant Pot.

Step 2

Add enough water to just cover the bones and vegetables in the pot, about 3/4 full.

Step 3

Wipe rim of insert dry with a towel. Place lid on Instant Pot and lock into place.

Step 4

Flip vent valve to ‘Sealing’.

Step 5

Select ‘Manual’ or High-Pressure setting and adjust the cooking time to 120 minutes.

Step 6

Optional: to ensure a gelatinous bone broth, run the cycle a second time for 120 minutes on low-pressure.

Step 7

When cooking is done, allow pressure to release naturally (10-20 minutes).

Step 8

Release any residual pressure using the vent valve before removing the lid.

Step 9

Allow broth to cool before straining the broth through a mesh lined strainer into jars for storage.

Step 10

Add salt to taste.