Name: Instant Pot Bone Broth
Prep time: 15 min
Total time: 150 min
Yield: 8 servings
Ingredients: 1 chicken carcass, or about 2 lb of bones; 8 cups water; 1 tbsp apple cider vinegar; 1 yellow onion, cut in half, skin on is fine; 2 carrots, cut in chunks; 2 stalks celery, cut in chunks; 2 cloves garlic, smashed; 2 bay leaves; 1 tsp whole peppercorns; salt to taste

The carcass is not garbage

A roast chicken gives you dinner, and then it gives you this. I used to toss the carcass without a thought. Now it feels like throwing out the best soup starter I own.

Everything else in the pot is odds and ends. Onion halves with the skin on, the last carrots, celery going soft. Broth is where the fridge cleanout pays off.

A spoon of vinegar and a long cook

Add a spoon of apple cider vinegar before you lock the lid. It helps pull the good stuff out of the bones while they cook. You will not taste it in the finished broth, I promise you that much.

Pressure cook for 90 minutes, then let the pot sit until the pressure drops on its own and the float valve falls. That slow drop is a natural release. Strain, chill, and lift the fat off. If the cold broth jiggles like jelly, you nailed it.

Instant Pot Bone Broth

The carcass is not garbage

A spoon of vinegar and a long cook