Servings: 8

bones from a 3 - 4 pound chicken bones from a 3 to 4 pound chicken
8 cups water 8 cups water
2 large carrots, cut into chunks 2 large carrots, cut into chunks
2 large stalks celery, cut into chunks 2 large stalks celery, cut into chunks
1 large onion, peeled and cut into chunks 1 large onion, peeled and cut into chunks
3 fresh rosemary sprigs 3 fresh rosemary sprigs
3 fresh thyme sprigs 3 fresh thyme sprigs
2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
1 teaspoon kosher salt 1 teaspoon kosher salt

1. Put all of the ingredients in the instant pot and allow it to sit 30 minutes
2. Press the manual or pressure cook button and adjust the time to 90 minutes.
3. When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
4. Strain the broth using a fine mesh strainer and transfer into a storage container. The broth can be refrigerated 3 to 5 days or frozen up to six months.

Calories: 44 Fat: 1g Protein: 7g Sodium: 312 mg Fiber: 0g Carbs: 0g Sugar: 0g  Calories: 44 Fat: 1g Protein: 7g Sodium: 312 mg Fiber: 0g Carbs: 0g Sugar: 0g