3cupsVegetable Scraps from onion, celery, and carrots
10Black Peppercorns
2Bay Leaves
2tablespoonsApple Cider Vinegar
1tablespoonSaltSalt to taste
4quartswater
Instructions
Place bones and veggie scraps in Instant Pot.
Throw peppercorns and bay leaves in the pot. Add apple cider vinegar.
Fill pot with water to the pressure cooking maximum. In the 6 quart, this is about 4 quarts total cooking volume. In the 8 quart model, this is 5 1/3 quarts.
Place lid on Instant Pot. Check valve to make sure it is on <Sealing>. Select <Soup/Broth> or <Pressure Cook> or <Manual> Program. Choose High Pressure. Set time to 120 minutes by pressing <+> or <-> button. Wait for Instant Pot to beep and start cooking. It should say "On." Some models such as the Ultra, require you to press Start.
Notes
We save the bones from rotisserie chickens or bone-in chicken pieces from dinner. We just throw them all in zip-top bags in the freezer. The kids now have a habit of saving all the chicken leg bones on a “bone” plate at the dinner table. Afterwards, the helper in charge of clearing off the table will throw all the bones into a bag and put it in the freezer. Then those bones are ready and waiting any time we want to make chicken stock. from our cutting board trash bowl. We use the ends and skins from onions, celery tops, leaves, and bottom, and carrot peelings and stems. After we are done cutting any of these, we place the cuttings in a large zip-top bag in the freezer. When we are ready to make bone broth, we simply grab the bag from the freezer and put a few handfuls into the pot. to taste. Start with about 10 and adjust if your broth is too peppery or not peppery enough. , depending on size of bay leaves and how much water you are using. Remember that stock is a building block to making other dishes, so flexibility is key. I prefer to keep mine unsalted until I’m using it in my final dish so that when I combine it with other ingredients, the end result isn’t too salty.