Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 1 chicken carcass
• 1 onion
• 1 large carrot
• 1 large leek
• 1 Tbsp Apple Cider Vinegar
• 1 Bay leaf or a sprig of thyme
• 10 whole black peppercorns

Instructions

1. Place all the ingredients into the inner pot. Cover the ingredients with water until fully submerged, but be sure not to overfill past the maximum water level.
2. Select Pressure Cook and set the time to 2 hours. You can increase the time to 4 hours for a more gelatinous broth, akin to bone broth.
3. When the cooking program has finished, perform a quick pressure release.
4. Strain the broth and remove the solids.
5. Optional – You can reduce the broth on the sauté setting for a more concentrated liquid.
6. Broth will keep in the fridge for 3-4 days in an airtight container, and in the freezer for three months.