Instant Pot and Slow Cooker Chicken Bone Broth

*Ingredients
*Purchase organic whenever possible!
-4 pounds chicken backs/feet/wings  
- 3 carrots, chopped
-3 celery stalks, chopped
-2 medium onions, peel on, sliced in half lengthwise and quartered
- 4 garlic cloves, peel on and smashed
-1 teaspoon Himalayan salt
- 1 teaspoon whole peppercorns
-3 tablespoons apple cider vinegar
2 bay leaves
-3 sprigs fresh thyme or 1 tablespoon dried
-5–6 sprigs parsley
-1 teaspoon oregano
-18–20 cups cold water

Instructions
-Place the bones in a 10 quart capacity Instant Pot or slow cooker, filling it about half full with bones. Add in the vegetables, herbs, apple cider vinegar, peppercorns and salt.
-Fill the Instant Pot or slow cooker with water.
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- Slow cooker: turn on and leave for 12-24 hours.
- Instant pot: Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
​-Press the "manual" button and set your Instant Pot for high pressure for 120 minutes.
-After the time is up let the instant pot depressurize naturally for 30 minutes. 

Slow cooker and instant pot:
-Strain broth into quart size jars and let cool to room temp before storing in the fridge.
-Once cooled in fridge, fat with solidify at the top of the jars, use a spoon to discard fat layer.
-Store in fridge for up to a week or freeze for up to 3 months.