Low Carb Instant Pot

Chicken Bone Broth Pressure Cooker

Chicken Bone Broth Pressure Cooker

Ingredients

Makes 3 quarts

• 3 pounds chicken bones, (at least 1 pound wings)
• 2 tablespoons apple cider or white wine vinegar
• 1 large leek, quartered
• 1 large carrot, peeled

Method

1. Preheat the oven to 400°F
2. Roast the bones until golden-brown, about 30 minutes for 30 minutes
3. Transfer the bones to an Instant Pot and add 3 quarts of filtered water
4. Add the vinegar and use the saute function to bring the broth to a boil
5. When the broth comes to a simmer, use a wide slotted spoon to remove foam
6. Cook on high pressure for 120 minutes
7. Cover and lock on the Instant Pot lid
8. Set to manual, high pressure for 120 minutes
9. Natural release for 90 minutes
10. Add the onion and carrots and cook again on high for 120 minutes
11. Natural release again for 90 minutes
12. Strain and cool the bone broth as quickly as possible
13. Refrigerate or freeze