Ingredients:

  • 3 pounds chicken bones
  • 1 medium onion, quartered
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, crushed
  • 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2-3 sprigs fresh parsley
  • 1-2 bay leaves
  • 10 cups water
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Gather all the ingredients and chop vegetables as necessary.
  2. Place chicken bones, onions, carrots, celery, garlic, herbs, and bay leaves in the Instant Pot.
  3. Pour in the water, ensuring it does not exceed the maximum fill line.
  4. Add salt and pepper (seasoning to taste will be adjusted later as needed).
  5. Close the lid
  6. Let the Instant Pot release pressure naturally for about 15-20 minutes, then carefully turn the valve to vent any remaining pressure.
  7. Open the lid and use a strainer to separate the broth from the solids into a large bowl.
  8. Allow the broth to cool slightly before transferring it to jars or containers. Store in the refrigerator for up to a week or freeze for longer shelf life.