2-3lbsChicken, beef, pork, lamb, turkey or other bones
1Tbsp.Salt
2CupsOther vegetable scraps, chopped(optional)
Instructions
In the basin of an Instant Pot, place the bones, 1 tbsp. Apple Cider Vinegar, carrot, onion, celery, bay leaves etc and salt.
Fill the pot with water until it covers the bones. Close the lid and turn the knob to seal, set to cook on low pressure for 2-4 hours.
When time is up, allow the pressure to release naturally. Strain broth through a fine-mesh/ sieve and transfer to jars for storing in the fridge, freezer or feel free to use right away.