Step 1

Place chicken bones into an instant pot. Add vegetables, herbs, salt and pepper.

Step 2

Cover with water and add apple vinegar.

Step 3

Place the lid on Instant Pot and lock into place. Flip vent to ‘Sealing’.

Step 4

Select High-Pressure setting and adjust the cooking time to 120 minutes.

Step 5

When cooking time ends, allow pressure to release naturally (20 minutes). Release any residual pressure using the vent valve before removing the lid.

Step 6

Place the lid on Instant Pot and lock into place. Flip vent to ‘Sealing’.

Step 7

Allow to cool, then strain broth through a fine mesh sieve or cheesecloth.

Step 8

Store in airtight containers or jars for up to 1 week in the fridge or up to 3 months in the freezer.

Step 9

Use broth to make soups, stews, chili, sauces.