- 2 1/2 pounds assorted roasted, organic chicken bones
- 2 carrots chopped medium
- 2 celery stalks chopped medium
- 1 onion quartered, skin left on
- 1 bulb of garlic, top cut off, skin left on
- Assortment of fresh herbs
- 1 knob of fresh ginger, peeled
- 1 Tablespoon apple cider vinegar
- Generous pinch of whole black peppercorns
- 1 teaspoon kosher salt
- 8 cups of water enough water to come to 1-inch below MAX fill line
Place the bones in the Instant Pot, filling it about half full with bones. Add your vegetables, herbs, apple cider vinegar, peppercorns and salt in between and around the bones.
Fill the Instant Pot with filtered water to 1-inch below the MAX fill line.
Double check that your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and set the steam release knob to the “sealed” position.
Press the “manual” button and set your Instant Pot for high pressure for 120 minutes. (I find it easier to decrease the time because the timer resets at 120 after you decrease to zero.) It will take about 15-30 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
Once the two hours is up, allow the pressure to release naturally. It will take about 30-45 minutes, then the float valve will drop.
Strain the broth through cheesecloth or a strainer and cool. I like to place mine in a bowl, set on top of a bowl of ice to speed the process. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard.
This is Whole30 approved, Paleo, Keto – and ALL THE things! Enjoy and share your pics on Instagram with the hashtag #andreas_advice !