Instant Pot and Slow Cooker Chicken Bone Broth

Ingredients

• 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

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Instructions

1. 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.
2. Fill the Instant Pot or slow cooker with water.
3. Slow cooker: turn on and leave for 12-24 hours
4. Instant pot: Lock the lid onto the Instant Pot and set the steam release knob to the "sealing" position.
   1. Press the "manual" button and set your Instant Pot for high pressure for 120 minutes.
   2. 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.