Step 1

Add the chicken bones, feet and necks into the inner pot of the Instant Pot.

Step 2

Pour in water and ACV, cover the pot and let soak in the refrigerator overnight.

Step 3

Add in the vegetables, garlic, and optional salt, top off water to the max fill line and place the inner pot into the Instant Pot.

Step 4

Add lid, flip the pressure vent to sealing, and push the "soup" button, then adjust to low pressure.

Step 5

Set the timer for two hours.

Step 6

Allow the Instant Pot to do a natural pressure release.

Step 7

Remove the lid to the Instant Pot and carefully strain your broth into a large Mason jar.

Step 8

Add a lid and place it in the refrigerator to cool completely and gel overnight.

Step 9

The next day, skim off the fat and reserve, then use your broth in soups, stews, gravies and more!