2 medium carrots, cut in half
2 stalks of celery, cut in half
1 yellow onion, cut in half (you can leave the skin on)
1 head of garlic, cut in half (you can leave the skin on)
6 sprigs of fresh rosemary
6 sprigs of fresh thyme
1 bay leaf
1 tablespoon salt
1 tablespoon peppercorns
1 tablespoon apple cider vinegar
Enough water to reach the 2/3 full line on your Instant Pot (about 8-10 cups)
Add all the ingredients to your Instant Pot, then fill with water until it reaches the 2/3 full line.
Close your Instant Pot. Make sure the pressure valve is in the closed position. Press MANUAL PRESSURE, and set the timer for 3:00 hours.
After it is done cooking, allow the pressure to naturally release for at least 15 minutes. After that you can do a quick release.
Put a colander over a large mixing bowl. Pour the bone broth into the colander. Lift the colander to strain out all the solids. Discard the solids. I like the chicken fat in my bone broth, so I leave it. If you don’t want the fat, you can wait until it cools and spoon off the fat from the top.
Transfer the bone broth to quart mason jars. Fill up to the top if storing in the refrigerator. Fill up to just below the neck if storing in the freezer (about 3 cups worth).
Will keep in the fridge for at least 1 week (just check for spoilage), or in the freezer for 6 months.
You can see this post to learn how to break down a whole chicken, and save the carcass and bones for bone broth.
If your carcasses and bones are frozen, throw them into the instant pot frozen. No need to adjust the cooking time.
You could substitute about 4 to 6 chicken backs if you don’t have chicken carcasses and bones. Ask your butcher for them. I’ve gotten them at Whole Foods before in a pinch. They’re very cheap.
For maximum minerals, use pink himalayan salt
I like the fat in my bone broth. If you don’t like it, skim it out once it cools.