Ingredients:

  • 2 lbs chicken carcasses
  • 2 tbsp apple cider vinegar
  • 1 large yellow onion, roughly chopped
  • 2 medium carrots, cut into chunks
  • 2 stalks celery, sliced
  • 4 cloves garlic, smashed
  • 1 bunch fresh parsley, stems included
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 tsp whole black peppercorns
  • 10 cups filtered water

Instructions:

  1. Place the chicken carcasses at the bottom of the Instant Pot. Pour in the apple cider vinegar, making sure it coats the bones. Note: This ensures the acid is in direct contact with the collagen.
  2. Add the chopped onion, carrots, celery, and smashed garlic on top of the bones. Scatter the parsley, thyme, bay leaves, and peppercorns over the vegetables.
  3. Pour in the filtered water, leaving enough space below the maximum fill line.
  4. Secure the lid and set the valve to 'Sealing.' Select Manual/Pressure Cook on High Pressure for 1 hour 30 minutes. until the timer beeps.
  5. Allow the pressure to release naturally for 20 minutes. Note: This prevents the liquid from foaming up through the valve.
  6. Use a slotted spoon to remove the large bone fragments and vegetable chunks.
  7. Pour the remaining liquid through a fine mesh strainer lined with cheesecloth into a large bowl.
  8. Press down on the solids with the spoon until no more liquid drips.